Spinach and Basil Egg Cups

Spinach and Basil Egg Cups  (makes 12 cups)  - Dozen eggs  - 2 c. chopped spinach  - ¼ c chopped basil  - ¾ c shredded mozzarella  - 1 tsp seasoning salt    1. Pre-heat over to 375. Spray muffin tins with cooking spray or use silicone baking cups.  2. Whisk eggs with the spinach, basil, cheese and seasonings.  3. Pour into tins and bake for 20 minutes. Keeps in airtight container for 4-5 days in the fridge  *I like to top these cups with salsa, or with my cilantro and basil vinaigrette. Gives it a nice kick!

Spinach and Basil Egg Cups

(makes 12 cups)

- Dozen eggs

- 2 c. chopped spinach

- ¼ c chopped basil

- ¾ c shredded mozzarella

- 1 tsp seasoning salt

1. Pre-heat over to 375. Spray muffin tins with cooking spray or use silicone baking cups.

2. Whisk eggs with the spinach, basil, cheese and seasonings.

3. Pour into tins and bake for 20 minutes. Keeps in airtight container for 4-5 days in the fridge

*I like to top these cups with salsa, or with my cilantro and basil vinaigrette. Gives it a nice kick!

egg cups 2.JPG
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