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egg cups

★★★★★ 2
a recipe by
Judy Wisniewski
Pennsauken, NJ

I make a dozen and freeze them. Each morning I take out two pop in the microwave eat on my way to work.

★★★★★ 2
serves 6

Ingredients For egg cups

  • 12
    eggs beaten or can be replaced with egg beaters
  • 1 c
    low fat shredded cheddar cheese
  • 1 box
    frozen spinach defrosted
  • 16 oz
    mushrooms sliced
  • 1/2 c
  • 6 slice
  • 1/4 tsp
    salt and pepper

How To Make egg cups

  • 1
    Pre-heat oven to 375 degrees, Dice the bacon in small bits, cook and strain on paper towels. Whisk the eggs and water in a bowl Place defrosted spinach in a kitchen towel and squeeze out all the water Mix the spinach, bacon, cheese, and mushrooms in the bowl along with the eggs, salt and pepper to taste Place cupcake liners in a muffin pan, spray the cupcake liners with non stick spray, and fill each cupcake liner with the egg mixture Bake 20-25 mins, or until center is firm.

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