Monday, July 27, 2015

Egg Cups South-Western Style

I made these yummy egg cups as quick grab, heat, and go meals for my husband to eat during the week. I made a dozen of them and since he works six days a week these were perfect. We heat them in the microwave for about 45 seconds and off he goes with his lunch, coffee, and breakfast.

Egg Cups South-Western Style

Nonstick cooking spray
½ cup unsweetened almond milk
8 large eggs (or 2 cups of egg whites)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
6 medium jalapeƱos, seeds and veins removed, chopped
1½ cups black beans, drained, rinsed
6 oz. cheddar cheese (about ¾ cup)

1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine almond milk and egg whites in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
4. Evenly divide jalapenos, beans, and cheese between prepared muffin cups.
5. Evenly pour egg mixture over broccoli mixture.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.

Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: Makes 6 servings, 2 egg cups each

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