This is my variation on a breakfast dish that’s been around for ages. I like it because it’s easy to make and take into work for breakfast and you can add any combination of veggies and spices to jazz it up. Plus, I love the way these little cups puff up in the microwave when you re-heat them!
Makes nine egg cups, depending on how many veggies you put in.
2 cups Egg Beaters
1/2 cup 2 percent shredded cheddar cheese
Half a red bell pepper, diced
Three to four scallions, thinly sliced
Six to eight brown mushrooms, thinly sliced
1/2 to 1 tablespoon Penzeys Old World Seasoning or spice of your choice
1 teaspoon cayenne
Salt and pepper to taste
- Preheat oven to 350° F.
- In a large bowl, mix all ingredients thoroughly.
- Spray muffin tins with cooking spray. You do not have to add foil muffin cups, but you can if you want to. Spoon the mixture into muffins pans, making sure to distribute vegetables evenly between the cups.
- Place in oven and cook approximately 20–22 minutes depending on how your oven heats and how many vegetable are in the mix. The egg cups will puff up like mini soufflés when you take them out of the oven, but deflate almost immediately. The texture will still be light and fluffy though.
I am a hot sauce lover and eat these with The Pepper Plant Original California Style Hot Pepper Sauce, which is widely available in grocery stores and online.
The egg cups store well in the refrigerator and can be reheated in the microwave (about 2 minutes).
I also eat these as an afternoon snack if I’m getting hungry and need a little energy boost.
Based on nine cups and the above recipe, each cup is 1 Weight Watchers point.