Egg Breakfast Cups
If you need a quick breakfast or lunch idea, look no further, these mini frittatas are delicious and take about 2 minutes to prepare.
The original recipe used only egg whites, so feel free to use just egg whites, but I do prefer to use the whole egg.
These are great hot or cold, and I know I'll be making them again and again.
Super tasty, super easy.
The original recipe used only egg whites, so feel free to use just egg whites, but I do prefer to use the whole egg.
These are great hot or cold, and I know I'll be making them again and again.
Super tasty, super easy.
Recipe
Recipe adapted from bzfd.it/2cRQblL
Makes 6
2 cups English Spinach
1 Roma tomato, seeds removed, diced
6 eggs
Salt and Pepper, to taste
Makes 6
2 cups English Spinach
1 Roma tomato, seeds removed, diced
6 eggs
Salt and Pepper, to taste
Preheat your oven to 180C.
Lightly spray a 6 x 80ml muffin tin with cooking spray.
Place a few spinach leaves in each of the muffin holes, distribute evenly.
Add in the diced tomato, evenly distributed.
Carefully crack an egg into each muffin hole. Season with salt and pepper. Carefully break the egg yolk and gently swirl it around, not too much though.
Lightly spray a 6 x 80ml muffin tin with cooking spray.
Place a few spinach leaves in each of the muffin holes, distribute evenly.
Add in the diced tomato, evenly distributed.
Carefully crack an egg into each muffin hole. Season with salt and pepper. Carefully break the egg yolk and gently swirl it around, not too much though.
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Place in your preheated oven for 13-15 minutes. I do mine for 14 minutes as I like it just set.
To remove from the muffin tin, simply use a knife to carefully loosen any bits that may have stuck, then carefully lift out and serve immediately.
To remove from the muffin tin, simply use a knife to carefully loosen any bits that may have stuck, then carefully lift out and serve immediately.
Enjoy!
