Mini Ham and Egg Cups
Ingredients
The egg mixture
-
4
eggs
eggs
-
1
cup
egg substitute
-
¾
cup
shredded low-fat sharp cheddar cheese
-
¼
cup
shredded Parmesan cheese
-
¼
cup
cottage cheese
-
5
oz
frozen spinach
-
⅓
cup
roasted red peppers, diced
-
1
oz
finely diced ham
-
¼
cup
sliced green onions
-
¼
tsp
kosher salt
-
⅛
tsp
black pepper
-
½
tsp
hot sauce
For baking
-
12
slices
ham or foil muffin tin liners
Instructions
- Preheat the oven to 350°F.
- In a bowl, combine all ingredients except for the ham slices and stir well.
- If using ham slices, spray the muffin tin with non-stick spray and place one slice in each muffin well to form a bowl.
- If using foil muffin liners, spray the insides with non-stick spray.
- Evenly divide the egg mixture among the 12 muffin wells, filling them to the top.
- Bake for 15-20 minutes until the tops are puffed and just barely set.
- Allow to cool slightly before removing from the tin.
- Store leftovers in an airtight container in the fridge or freeze for later.
Nutrition Facts (estimated)
Servings
12
Calories
83
Total fat
3g
Total carbohydrates
2g
Total protein
7.5g
Sodium
0mg
Cholesterol
0mg
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