Simple and delicious healthy mini egg cups! A quick breakfast recipe you can make ahead of time and devour all week long!
Mini Egg Cups – A Healthy Make-Ahead Breakfast
Mini Egg Cups
These mini egg cups are filled with healthy ingredients and are made super quick! You can make a pan full and refrigerate them for a week’s worth of breakfasts.
- 6 eggs beaten
- 1/4 cup low fat cottage cheese
- 1/4 cup diced green chilies
- 1/4 cup shredded sharp cheddar cheese
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 Tbsp. milk
Preheat oven to 350ºF. Spray mini muffin tin well with cooking spray and set aside.
In a medium sized mixing bowl (I like to use my Le Creuset mixing bowl with a pouring spout) mix together all the above ingredients. Pour into mini muffin cups and bake in preheated oven for 15-20 minutes or until cooked through.
Let cool and then carefully extract from pan. Serve and enjoy!
*Can also put in a plastic container and refrigerate or freeze for future breakfasts. Just pop in the microwave for a few seconds to reheat and eat!
These sound and look so nice. Thank you.
- Miami Food Network -