About
If you need a protein boost for the morning, but you typically avoid meat, then try out this egg cup recipe that uses spinach and mushrooms! Egg cups are particularly great for meal prepping. You can enjoy these as a snack as well. If you’d like to add some fat to your meal, consider adding feta cheese to the eggs cups or dipping them in sour cream or greek yogurt at your discretion.
Ingredients
- 7 large raw egg
- 1 teaspoon salt
- 1 teaspoon black pepper, ground
- 1 ½ teaspoon garlic powder
- 1 teaspoon turmeric, ground
- 1 ounce spinach
- 1 ¼ ounce brown mushrooms (italian or crimini mushrooms), raw
Instructions
- Preheat an oven to 350 degrees. In a bowl, whisk together the eggs and all the listed seasonings. Set this aside.
- Prepare 6 muffin tins with pan spray. Dice the spinach and mushrooms, and distribute them in the muffin tins.
- Pour the egg mixture over the muffin tins until the fillings are completely covered.
- Bake the egg cups for 20-25 minutes or until the egg is cooked through and the tops turn slightly golden.
Nutrition Facts
- Servings: 6
- Calories: 98.1kcal/410.3kJ (per serving)
- Fat: 6.2g (per serving)
- Carbs: 2.3g (per serving)
- Protein: 7.8g (per serving)
