Breakfast Egg Cups

Egg-Cups-thumb

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.