Breakfast Egg Cups - 4 Ways

Ingredients

Mediterranean Egg Cups

• ½ cup sun-dried tomatoes, sliced
• 1 cup spinach, finely diced
• ½ yellow onion finely diced
• 4 large basil leaves, finely diced
• to taste salt and pepper
• 8 large eggs
• ¼ cup milk
• ⅓ cup feta cheese crumbles

Turkey Fajita Egg Cups

• ½ lb. ground turkey
• ½ tablespoon olive oil
• 1 tablespoon chili powder
• ⅛ teaspoon paprika
• ½ teaspoon garlic powder
• 1 teaspoon ground cumin
• ⅛ teaspoon salt
• 1 large green pepper, finely diced
• 1 large red pepper, finely diced
• ½ medium onion, finely diced
• 8 large eggs
• ¼ cup milk
• ⅓ cup cheddar cheese
• ¼ cup fresh cilantro (optional)

All American Egg Cups

• 2 medium red potatoes, peeled and shredded
• 1 teaspoon garlic powder
• ⅛ teaspoon salt
• ⅛ teaspoon ground pepper
• 12 fully-cooked breakfast sausage links
• 8 large eggs
• ¼ cup milk
• ⅓ cup shredded Colby jack cheese

Bacon-Wrapped Egg Cups

• 12 strips bacon
• 12 large eggs
• to taste salt and pepper

Instructions

Nutrition Facts (estimated)