Egg Cup with Red Pepper, Spinach & Artichoke Hearts

Egg Cup with Red Pepper, Spinach & Artichoke Hearts

 

Egg Cup with Red Pepper, Spinach & Artichoke Hearts

The Cooking Doc®
Course Breakfast
Servings 12 Cups
Calories 91.45 kcal

Ingredients
  

  • Nonstick cooking spray
  • ½ cup unsweetened almond milk
  • 5 large eggs and 5 large egg whites
  • 1 Tablespoon hot sauce
  • 1 cup diced bell pepper red or green
  • 1 cup lightly packed raw spinach, chopped
  • ½ cup chopped marinated artichoke hearts
  • 1 Cup Daiya Cheddar Cheese shredded
  • Fresh strawberries and blueberries

Instructions
 

  • Preheat oven to 350º
  • Grease muffin tins with nonstick spray
  • Mix green pepper, spinach, and artichoke heart in a bowl and divide evenly into 12 muffin tins
  • Whisk together the eggs, egg whites, hot sauce, almond milk and pour evenly into the muffin tins, over the vegetable mix
  • Top each muffin with a pinch of cheese
  • Bake 15-20 minutes until the eggs are cooked through
  • Serve immediately with fresh berries or refrigerate for 2-3 days

Notes

* nutrition analysis does not include fruit

Nutrition

Serving: 1cupCalories: 91.45kcalCarbohydrates: 5.24gProtein: 5.45gFat: 5.14gSaturated Fat: 1.55gCholesterol: 78.21mgSodium: 241.93mgPotassium: 139.87mgSugar: 1.35gCalcium: 63.7mgMagnesium: 15.36mgPhosphorus: 54.44mg
Tried this recipe?Let us know how it was!

 

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