Spinach & Tomato Egg Cuppies

Ok, so lemme start by saying…how cute are these little guys!?  They are seriously so good, and can be made ahead of time and stored in the fridge for those mornings where there is no time for anything!  Grab a cuppie, heat it in the oven for a few minutes, and go!  They are also great snacks for the kids too, nice and bite-sized.

Spinach & Tomato Egg Cuppies
Serves 3
Quick, easy and healthy high protein snack or breakfast...just pop em' in and go! Just about any veggies and leafy green can be used in exchange for the tomato and spinach....fun to make with the kids too!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 Cups of fresh spinach ( I used bagged, because it is quicker, cleaner, and already washed)
  2. 3 Free Range Eggs ( it will not effect the recipe if they are not)
  3. 1/4 Cup shredded mozzarella cheese
  4. 1 Juicy Red tomato diced
  5. Pinch of Salt
  6. Pepper to taste
Instructions
  1. Preheat your oven to 350 degrees F / 180 degrees C
  2. Spray muffin tin with any non-stick cooking spray
  3. Divide spinach into each cup
  4. In a separate bowl, mix eggs, cheese, diced tomato, salt & pepper until all ingredients are well blended.
  5. Grab a spoon, and ladle a spoonful of the egg mixture into evenly into each cup.
  6. Place in the over and cook for about 15 minutes, or until the egg whites have set.
  7. Serve right out of the oven!
http://lettuceeatveggies.com/

 

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