Hi, Friends... I am back!
Did everyone have a relaxing Thanksgiving? Anyone shop on Black Friday?
My family and I had a fabulous Thanksgiving! My sister and I ran our first Turkey Trot (it was freezing, like 0 degrees freezing), and we feasted on some fabulous food! But my Thanksgiving didn't end on Thursday... nope I feasted again on Saturday with Derek's family, it was lovely! This time of year is truly my favorite! I love getting together with family, Holiday Music, Traditions the whole nine yards!
I realized it had been a long time since I had shared a recipe with all of you! I felt this recipe was perfect to share with you the week after Thanksgiving! Why? Well, because these Egg Cups are easy to make (because who wants to cook more after cooking all week for Thanksgiving), packed full of veggies, and hands down delicious! These Egg Cups make a great dinner, grab and go breakfast or can even be packed for lunch! Customize them with any veggies you have on hand!
Baked Veggie Egg Cups
6 Large Egg Whites
4 Large Eggs
1/2 a Medium Onion Chopped
1 Cup Broccoli Florets
1/2 Cup Green Pepper Chopped
1/2 Cup Finely Shredded Sharp Cheddar Cheese
1 Teaspoon Course Ground Pepper
1/4 Teaspoon Salt
1/2 Cup Greek Yogurt
1- In a skillet coated with cooking spray saute onions until tender. Add green pepper and broccoli florets and cook until tender - 7-10 minutes.
2- In a large bowl whisk together egg whites, eggs, Greek Yogurt and Salt and Pepper.
3- Stir veggies and cheddar cheese into egg mixture.
4- Grease muffin tin with cooking spray and divide egg mixture between 12 muffin cups.
5- Bake in a 350 degree oven for 20-25 minutes or until egg has set.
6- Serve immediately with your favorite egg toppings - Avocado, Salsa Etc.
Check out these other delicious egg bake recipes from around the web:
Mini Baked Frittats- Cooking Light
Farmers Market Overnight Breakfast Casserole - Two Healthy Kitchens
Potato Egg Bake - Taste of Home