Call them what you want mini egg cups, muffins, quiches, or frittatas…they are definitely one thing – yummy (and cute!).
Somehow food is just more fun in mini-form…
As I jump headfirst into my final year and as courses begin…and undoubtedly, staring at a semester-long syllabus will be overwhelming, I decided that is was necessary to make things in advance…prepare for the stress, if you will.
That was one thing I did not do well this summer, and I’m determined to have a stocked fridge – and especially some little meals I can take on the run!
In comes this little egg cup – easy to make, flexible, stores well, and easy to take on the run! I originally made these way back in the day when South Beach was all the rage…but this time around a made a few tweaks just for fun.
These little muffins are filled with low-fat cheddar cheese, red onion, hot sauce, spinach, some plain Greek yogurt, and of course eggs. I used egg beaters…just because they were in my fridge. Nothing revolutionary – but they will definitely be a lifesaver throughout the week.
- 3/4 cup Egg Beaters (obviously, regular ole eggs can be used, too)
- 1 Tbsp Non-fat plain Greek Yogurt ( my choice: Chobani)
- 1/4 cup minced onion
- 3/4 cup chopped spinach (I used frozen – thawed and squeezed out excess liquid)
- 1/4 cup cheese of your choice (mine – cheddar)
- 1 tsp hot sauce
- salt, pepper to taste
Once mixed, I scooped the mixture into muffin tins lightly sprayed with oil. Mine made four with this … but it could easily do six…my muffin cups were pretty large.
Bake at 350°F for 20-25 minutes…and voila – easy breakfast on the go.
The thing I like most about this is the fact that it is so versatile…you could add meats, other veggies, seasonings…you know the drill! Obviously, this concept isn’t a revolutionary one – however, I hadn’t made these in years…soo good and so easy!
Hope you all are fabulous!!