Baked Egg Cups with Ham, Spinach, and Cheese Recipe
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These Baked Egg Cups with ham, vegetables, and cheese make a quick, portable breakfast!
INGREDIENT
– 12 egg– 1/2 cup milk (I used 2%)– Salt and pepper (a fat pinch of salt and a slightly skinnier pinch of pepper)– Various chopped veggies (spinach, peppers, green onions, mushrooms, tomatoes, etc)– Ham, cooked bacon, or cooked sausage– Shredded cheese of your choice
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INSTRUCTION
Preheat oven to 350. Spray a 12-cup muffin tray. Beat eggs, milk, salt, and pepper in a large bowl until foamy.
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Step 1
Chop veggies and meats and divide into 12 cups. Nearly fill each cup with egg mixture. You may have egg mixture left.
Sprinkle your favorite shredded cheese on each cup.
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Step 2
After 25–30 minutes in the preheated oven, eggs should be set. Cool slightly before removing from oven. Lift the cups from the pan with a spatula after cutting the edges.
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Step 3
Cool cups completely before refrigerating in an airtight jar for 5 days. Just before eating, microwave for 1-2 minutes.