Breakfast

baked egg, spinach and tomato cups is for Breakfast.

baked egg, spinach and tomato cups takes 15 minutes to prepare.

baked egg, spinach and tomato cups takes 20 minutes to cook.

baked egg, spinach and tomato cups makes 4 servings.

The ingredients for baked egg, spinach and tomato cups are:

10 large Egg, fresh, whole, raw
2.5 cup Baby Spinach (raw)
2.5 serving Cheese - Aged Cheddar KerryGold (Irish)-1 oz
1 cup cherry tomatoes Red Ripe Tomatoes
2 clove Garlic
1 dash Pepper, black

Here is how you make baked egg, spinach and tomato cups:

1. preheat oven to 400 F. Coast 12 muffin cups with nonstick spray.2. crack the eggs into a large bowl. Add the garlic and pepper and whisk well. Stir in the cheese, spinach, and tomato.3. Divide the egg mixture evenly among the muffin cups.4. bake about 20 minutes and let cool.5. store in fridge for up to 5 days or in the freezer up to 3months. reheat in the microwave for 1 - 2 minutes. Serving Size: 3 cupsNumber of Servings: 4Recipe submitted by SparkPeople user THEPHI.

The nutritional information for baked egg, spinach and tomato cups is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 265.1

• Total Fat: 17.8 g
• Cholesterol: 480.6 mg
• Sodium: 334.2 mg
• Total Carbs: 4.2 g
• Dietary Fiber: 1.1 g
• Protein: 21.2 g

The dietary needs meet for baked egg, spinach and tomato cups is Vegetarian