Breakfast on the Go! by Connie Vines

Today I thought I 'dish out' a favorite breakfast recipe of mine.
Why it this a favorite of mine?

1. It's transportable
2. It's make-a-head and freezable.
3. It is loaded with protein and yummy.

Breakfast Egg Cups Recipe

 Serves: 8

 Prep Time: 10 m
 Cook Time: 20 m
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Ingredients
1 – cooking spray
6 large – egg
1/4 cup – milk
1/8 teaspoon – salt
1/8 teaspoon – black pepper, ground
1 medium – bell pepper, red
3/4 cup – spinach
1/4 cup – cheddar cheese, shredded

Directions

Spray a muffin tin with cooking spray and  set aside. Preheat oven to 375°F.
Whisk the eggs and milk together in a bowl. Season with salt and pepper.
Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin. (This method is called chiffonade.)

Add the peppers, spinach, and shredded cheddar to the egg mixture.
Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
Allow to cool slightly before serving.

Extras may be stored in an air-tight container in the refrigerator for up to a week or in a freezer-safe container in the freezer for up to a month. Microwave thawed egg cups on high for 45-60 seconds or until hot.

Nutrition Facts

NUTRITION PER SERVING% DAILY VALUE
Calories: 78 4%
Fat: 5 g 8%
Carb: 1 g 0%
Fiber: 0 g 0%
Protein: 6 g 12%
Sugar: 1 g

You may add different veggies, meats, cheeses, to your personal preference.  You may also use a cupcake liner instead of oil or non-stick cooking spray..

Enjoy!

Connie