Mini Egg Cups
Easy egg cups you can refrigerate or freeze for make-ahead breakfasts.
Servings: 24 mini egg cups
- 6 eggs beaten
- 1/4 cup low fat cottage cheese
- 1/4 cup diced green chilies
- 1/4 cup shredded sharp cheddar cheese
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 Tbsp. milk
Preheat oven to 350ºF. Spray mini muffin tin well with cooking spray and set aside.
In a medium sized mixing bowl (I like to use my Le Creuset mixing bowl with a pouring spout) mix together all the above ingredients. Pour into mini muffin cups and bake in preheated oven for 15-20 minutes or until cooked through.
Let cool and then carefully extract from pan. Serve and enjoy!
*Can also put in a plastic container and refrigerate or freeze for future breakfasts. Just pop in the microwave for a few seconds to reheat and eat!