Breakfast

'Leftover' Egg Cups is for Breakfast.

'Leftover' Egg Cups takes 5 minutes to prepare.

'Leftover' Egg Cups takes 15 minutes to cook.

'Leftover' Egg Cups makes 4 servings.

The ingredients for 'Leftover' Egg Cups are:

1 Tbsp Olive OIl
1 Tbsp Chopped Red Onion
1 Tbsp Chopped Green Bell Pepper
1/2 c. Chopped Frozen Broccoli
3 slices peppered Canadian bacon
1 c. fresh spinach
approx. 4 roasted cherry tomatoes (sun-dried would have been great too)
2 whole eggs
3/4 c. egg whites
Salt & Pepper to taste

Here is how you make 'Leftover' Egg Cups:

Preheat oven to 350. Saute the veggies & Canadian bacon in olive oil, or other oil of your choice, for approximately 5 minutes. Season w/ salt & pepper to taste. In a bowl, scramble the 2 whole eggs with the egg whites and pesto sauce. Add the veggies to the eggs and mix. Spray muffin tin with nonstick spray and pour egg mixture into cups. My recipe made 8 full muffins. Top each muffin with a sprinkle of cheese and bake for 15 minutes or until golden brown. This would work well with so many different veggie combinations! It saved me a ton of time in the morning since I was able to grab and go! Serving Size: This made 8 muffins - I had 2 for a serving and the nutrional calculation reflects that.Number of Servings: 4Recipe submitted by SparkPeople user ALIIDAHO.

The nutritional information for 'Leftover' Egg Cups is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 122.9

• Total Fat: 8.3 g
• Cholesterol: 93.0 mg
• Sodium: 368.6 mg
• Total Carbs: 2.4 g
• Dietary Fiber: 0.8 g
• Protein: 10.3 g