Breakfast

Spinach Broccoli Egg Cups is for Breakfast.

Spinach Broccoli Egg Cups takes 20 minutes to prepare.

Spinach Broccoli Egg Cups takes 20 minutes to cook.

Spinach Broccoli Egg Cups makes 24 servings.

The ingredients for Spinach Broccoli Egg Cups are:

Approx. 2 cups Frozen Spinach (after thaw)
1 cup fresh broccoli, cut into small pieces
1 orange pepper
1 red pepper
12 eggs
2 cups egg whites (egg substitute)
1 cup low fat cheese (I used mozzarella)
salt, pepper and seasoning to taste

Here is how you make Spinach Broccoli Egg Cups:

Thaw spinach according to package. 1- 10oz package is good, or 2 cups thawed spinach. Cut broccoli into small pieces, or I used the food processor and pulsed it a few times. Cut up peppers into small pieces.Beat eggs together with 2 cups egg whites, then mix in all veggies, cheese and seasoning.Line 2 - 12 cup muffin pans with FOIL liners. Spray liners with non-cook spray. Fill each cup near the top with the egg mixture.Cook both tins for approx. 20-25 minutes at 350.Cool and enjoy. You can freeze the cups and microwave in the morning. Make sure to take off foil wrapper before microwaving.Based on the South Beach recipe, slight modifications.Serving Size: 24 Single Serving Egg MuffinsNumber of Servings: 24Recipe submitted by SparkPeople user LRWENGER.

The nutritional information for Spinach Broccoli Egg Cups is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 71.2

• Total Fat: 3.7 g
• Cholesterol: 96.9 mg
• Sodium: 118.1 mg
• Total Carbs: 2.0 g
• Dietary Fiber: 0.8 g
• Protein: 7.5 g

The dietary needs meet for Spinach Broccoli Egg Cups is Vegetarian