Healthy Breakfast Egg Cups

By Foodguy on August 16th, 2008

Healthy Breakfast Egg Cups Wouldn’t it be nice to wake up each morning during the work week and not have to deal with making breakfast? This weeks recipe is just that! A quick to make, ahead of time, breakfast that will keep you filled up until lunchtime. And to add to this, its also very healthy. It only takes about 30 minutes to make and then you put them in a Tupperware container and they are ready to be consumed throughout your busy work week! By the way, I first discovered this recipe from the South Beach diet. I modified it to my liking. Feel free to add any other vegetables that you like; mushrooms or spinach come to mind.

Take advantage of our Super Saver FREE Shipping on these highly rated items. Use this Calypso Basics 3-Quart Asparagus/Vegetable Pot to steam the broccoli and this Farberware Nonstick Bakeware 12-Cup Muffin Pan to cook the eggs in.

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Makes 6 Servings
Healthy Breakfast Egg Cups

INGREDIENTS:

3 fresh broccoli florets
2 1/3 cups liquid egg beaters
1 cup shredded cheese (low fat)
3 cloves garlic, minced
3 drops hot-pepper sauce (optional)
Sea salt & freshly ground pepper to taste

DIRECTIONS:

step1 Steam broccoli using a vegetable steamer. Remove from steamer and chop finely on a cutting board.

step2 Pre-heat oven to 350 F.

step3 Combine egg, cheese, garlic and broccoli in a bowl, season with salt and pepper. Add a few drops of hot-pepper sauce. Mix well.

step4 Spray mini muffin pan with non-stick spray.

step5 Divide evenly among muffin cups using a 1/3 cup measuring spoon.

step6 Bake at 350 F for 20 minutes. Check after 15 minutes as ovens vary.

step7 Let them cool for about 10 minutes. You can use a butter knife to carefully go around the edges to loosen any of them that may be stuck to the pan.