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Copycat Red Pepper and Spinach Egg Cups
Copycat Red Pepper and Spinach Egg Cups

Copycat Red Pepper and Spinach Egg Cups

45 Min(s)
10 Min(s) Prep
35 Min(s) Cook
Healthy Living
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
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12 servings
Original recipe yields 12 servings
3/4 cup tightly packed baby spinach leaves, finely chopped
1/4 cup finely chopped red peppers
6 eggs
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Let's Make It
1
Heat oven to 300°F.
2
Place spinach in 12 muffin pan cups sprayed with cooking spray; top with peppers.
3
Blend remaining ingredients in blender until smooth; pour over vegetables in prepared cups.
4
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.
Kitchen Tips
Tip 1
Make Ahead
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.
Tip 2
Nutrition Bonus
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.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 105mg
35%
Sodium 170mg
7%
Total Carbohydrates 3g
1%
Dietary Fibers 0g
Sugars 2g
4%
Protein 8g
16%
Vitamin A
10%
Vitamin C
6%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* 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.
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