Veggie Egg Cups

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1–3 Prep 10 min Cook 20 min Serves 6

These cups can be filled with any combo of vegetable, herb, and cheese you have on hand. Broccoli, scallion, and cheddar? Yum. Red bell pepper, Italian seasoning, and mozzarella? Yes, please. Store them in the fridge for up to four days.

Cooking spray 1 cup chopped tomatoes 6 tbsp crumbled feta 1 tbsp chopped fresh dill or ¾ tsp dried dill 5 large eggs 2 tbsp fat-free milk ¼ tsp salt ¼ tsp black pepper 1. Preheat the oven to 350°F. Coat a 6-cup muffin tin with cooking spray. Divide the tomatoes evenly among the muffin cups. Sprinkle 1 tbsp cheese into each muffin cup, then sprinkle the dill evenly into the cups.

2. In a medium bowl, whisk the eggs, milk, salt, and pepper. Pour the mixture evenly into the muffin cups. Bake until set, 20 to 22 minutes. Run a thin knife or spatula around the edge of each egg cup and gently remove from the pan.

Per serving (1 egg cup) 95 Cal, 6 g Total Fat, 3 g Sat Fat, 245 mg Sod, 2 g Total Carb, 1 g Sugar, 1 g Fib, 7 g Prot.

See photograph on page 224.

TEST KITCHEN TIP

To make cleanup even easier, you can use silicone muffin cups or paper muffin tin liners if you have them on hand. Paper liners also make the egg cups easier to eat on the go.