Monday, August 8, 2011

Egg and Spinach Cups

I made these for Greyson and he loved them. Luke liked them as well. I changed up the original recipe to include fresh veggies. I definitely going to use this recipe more often and include all kinds of different veggies and herbs. Easy and quick.

Egg and Spinach Cups
Adapted from Under 400

10 ounces fresh chopped spinach
3 eggs
3/4 cup shredded cheddar cheese
1/4 cup red bell pepper, chopped
1/4 cup onion, chopped fine
2 Garlic cloves

Saute garlic, onions, red pepper and spinach for about 3 min. Stirring occasionally.
Line a 12 cup muffin tray with foil baking cups. Spray the cups with cooking spray.
Combine all ingredients.
Divide evenly among the cups.
Bake at 350 for 20 minutes or until knife inserted comes out clean.
May then be frozen if desired.
Makes six-eight muffin cups.

** These kept well in the fridge for three days.

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