Egg Cups - Second Harvest

Name: Egg Cups - Second Harvest
Ingredients: 8 large eggs; ½ cup milk; 1 cup cheddar cheese, shredded; 1 cup spinach and/or broccoli (finely chopped); salt and pepper; Nonstick cooking spray; Preheat oven to 375°F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray (or use muffin paper if you prefer).; Whisk eggs and milk until well combined. Stir in cheese. Add additional spices if desired. Divide egg mixture evenly between muffin tins.; Evenly divide vegetables between muffin tins filling them about 1/2-2/3 full.; Bake 20-25 minutes, or until egg cups are golden brown and set. Cool in the pan for 10 minutes before removing. Leftovers can be frozen and reheated in the microwave or eat cold.

2-harvest.org

Power up your mornings with delicious, customizable Egg Cups packed with protein and veggies. Perfect for meal prep and endlessly customizable! Yield 12 cups.

View Original

Share this recipe:

Ingredients

8 large eggs
½ cup milk
1 cup cheddar cheese, shredded
1 cup spinach and/or broccoli (finely chopped)
salt and pepper
Nonstick cooking spray
Preheat oven to 375°F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray (or use muffin paper if you prefer).
Whisk eggs and milk until well combined. Stir in cheese. Add additional spices if desired. Divide egg mixture evenly between muffin tins.
Evenly divide vegetables between muffin tins filling them about 1/2-2/3 full.
Bake 20-25 minutes, or until egg cups are golden brown and set. Cool in the pan for 10 minutes before removing. Leftovers can be frozen and reheated in the microwave or eat cold.