Breakfast

egg cups is for Breakfast.

egg cups takes 10 minutes to prepare.

egg cups takes 20 minutes to cook.

egg cups makes 6 servings.

The ingredients for egg cups are:

Egg substitute, liquid (Egg Beaters), 1 cup (remove)
*BANQUET - C** BROWN 'N SERVE - LITE ORIGINAL SAUSAGE - 3 LINKS, 1 serving (remove)
Whole Milk / Vitamin D, 0.25 cup (remove)
Spinach, frozen, 0.25 cup (remove)
Finely Shredded Sharp Cheddar Cheese, 0.25 cup (remove)


Preheat the oven to 350 degrees F.heat in microwave the sausage links Cut sausage into 1/2 inch pieces.

2. In a mixing bowl, Whisk in milk, or skim milk to the egg beaters and season with salt and pepper, to taste. Stir in the chopped spinach.

3. spray 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture in the muffin cups.

4. Distribute cheese and sausage between each muffin cup.

5. Bake egg cups for 20 minutes, or until the muffins are firm in the center. Remove from oven and go round each egg with a knife. Serve warm.

can store in fridge and reheat up to 3 days.

Here is how you make egg cups:

Serving Size: makes 6 muffins one muffin per servingNumber of Servings: 6Recipe submitted by SparkPeople user RANDYF51.

The nutritional information for egg cups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 69.1

• Total Fat: 3.4 g
• Cholesterol: 9.2 mg
• Sodium: 192.3 mg
• Total Carbs: 2.2 g
• Dietary Fiber: 0.2 g
• Protein: 7.5 g