Breakfast Egg Cups
Breakfast Egg Cups
Ingredients (makes 6 cups):
- 2 Tbsp extra virgin olive oil
- 8 eggs
- 1 Tbsp water
- ½ cup red bell pepper, diced
- ¼ cup yellow onion, diced
- ½ cup mushrooms, chopped
- 1 cup packed fresh spinach, chopped
- ¼ cup prosciutto, diced
- 2 Tbsp fresh chives
- 1tsp garlic powder
- Salt & pepper to taste
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Heat oil in pan over medium heat.
- Add peppers and onions and saute for 2 minutes.
- Add mushrooms and prosciutto and cook for another 2-3 min.
- Add spinach, garlic, salt and pepper and cook until spinach starts to wilt.
- Set veggies aside to cool.
- In a large mixing bowl whisk eggs and water together.
- Add veggie mixture and chives to egg mixture.
- Using a ladle, pour into muffin tins and bake for 25 min.