Healthy Egg Cups and Scones for the Holidays
Get those extra servings of veggies into your day by tucking in spinach, tomatoes, onions and avocados in these delicious egg cups. This is a spin on a frittata, an Italian egg based dish similar to an omelette or crustless quiche. The word “frittata” roughly translates to “fried”. Add your favorite cooked scones, some sliced fruit and it's a gorgeous, nutritious meal that you can make ahead to warm up in the morning. Perfect for a grab and go morning.
Author: Just A Taste
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes
Yield 12+ egg cups
12 large eggs
1/4 cup nonfat milk or unsweetened Almond milk
1 cup chopped fresh spinach
3/4 cup quartered cherry tomatoes
1/2 cup diced onions
Sliced avocado, for serving
Salsa, for serving
Crumbled cotija or feta cheese, for serving
Preheat the oven to 350°F. Prepare a well greased 12 count muffin pan with cooking spray.
In a large bowl, whisk together the eggs, nonfat milk and 1/2 teaspoon pepper. Stir in the spinach, tomatoes and onions.
Divide the mixture evenly between the 12 muffin pan cups and bake the eggs for 20 to 25 minutes, or until the egg is fully cooked. Remove the muffin pan from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.
Top each egg cup with sliced avocado, a dollop of salsa and/or a sprinkling of cheese to serve.
* You can also cool and store in an airtight container in the refrigerator. My recipe filled almost 18 muffin cups! Bonus!
Other ideas for fillings: cooked/chopped sausage, bacon, or ham; diced vegetables like broccoli, green/red peppers, asparagus, mushrooms.