Makes 6 Servings, 2 vegetable egg cups each
21 Day Fix Containers: 1 Green, 1 Red
Nonstick cooking spray
12 large eggs
sea salt or Himalayan salt & ground black pepper (to taste; optional)
1 (10 oz) bag baby spinach, finely chopped
1 medium red bell pepper, finely chopped
2 green onions, finely sliced
1. Heat oven to 375 F
2. Lightly coat a twelve-cup muffin tin with spray
3. Place eggs in a large bowl; whisk to blend. Season with salt & pepper if desired
4. Add spinach, bell pepper & onions; mix well
5. Evenly pour egg mixture into muffin cups (3/4 full – they expand like cupcakes)
6. Bake for 15-20 minutes, or until a toothpick inserted into the center of the cups comes out clean
I make a whole batch and use 1-2 servings for my week’s meals. The rest can be frozen in servings for future use.
Originally from 21 Day Fix Extreme Recipes: Mini Vegetable Egg Cups
You can make egg cups a million different ways and use just about any vegetables you like.