Breakfast

Spinach and Tomato Egg Cups is for Breakfast.

Spinach and Tomato Egg Cups takes 10 minutes to prepare.

Spinach and Tomato Egg Cups takes 12 minutes to cook.

Spinach and Tomato Egg Cups makes 6 servings.

The ingredients for Spinach and Tomato Egg Cups are:

8 large Eggs
.5 tsp Salt
.25 tsp Pepper, black
.125 cup Hunt's Fire Roasted Diced Tomato
.5 cup Spinach, fresh chopped
6 tbsp Parmesan Cheese, shredded
1/2 C Parmesan Cheese, shredded

Here is how you make Spinach and Tomato Egg Cups:

Preheat oven to 400 F.Get a 12 count muffin tin, and line with silicone liners, or use a silicone muffin pan. Or coat a regular muffin pan with non-stick cooking spray. Set aside.In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.Divide spinach, tomatoes, and ? c cheese between all 12 cups. Pour egg evenly into cups (2/3 full)Top with additional parmesan cheese.Bake in preheated oven for 12 minutes, or until set.Serving Size: Makes 6 servings (2 pieces each)Number of Servings: 6Recipe submitted by SparkPeople user AKEMP001.

The nutritional information for Spinach and Tomato Egg Cups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 146.5

• Total Fat: 9.6 g
• Cholesterol: 256.4 mg
• Sodium: 502.5 mg
• Total Carbs: 1.3 g
• Dietary Fiber: 0.2 g
• Protein: 12.9 g

The dietary needs meet for Spinach and Tomato Egg Cups is Low Carb