Add some excitement to your breakfast plans with Copycat Red Pepper and Spinach Egg Cups from My Food and Family. These spinach and egg cups are tasty, veggie-filled perfection and are just like the ones at your favorite restaurant.
What You Need
Original recipe yields 12 servings
3/4 cup tightly packed baby spinach leaves, finely chopped
Place spinach in 12 muffin pan cups sprayed with cooking spray; top with peppers.
Blend remaining ingredients in blender until smooth; pour over vegetables in prepared cups.
Bake 30 to 35 min. or until knife inserted in centers comes out clean. Run knife around rims of cups to loosen egg mixture from cups. Cool 20 min. before removing egg cups from pan to serve.
This fun-to-eat recipe can be prepared ahead of time. Bake and cool as directed. Refrigerate up to 3 days. When ready to serve, place in single layer on microwaveable plate. Microwave on HIGH 20 sec. or just until heated through.
The brightly colored spinach teams up with the red peppers to add a good source of vitamin A to these delicious portion-controlled egg cups.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.