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Egg and Veggie Cups

  • 12 eggs
  • 1/2 cup chopped green onion
  • 1/2 cup chopped bell pepper, or to taste
  • 1 cup chopped fresh spinach
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 cup shredded Cheddar cheese
    1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with foil liners and spray with pan spray.
    2. Beat eggs in a large bowl. Stir in onion, bell pepper, spinach, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cup-fuls into muffin cups*.
    3. Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

    *Note: only fill cups ¾ full to prevent overflowing.  Extra egg mixture can be baked in a greased custard cup.

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