Monday, December 16, 2013

Spinach, Mushroom, Sundried Tomato Egg Cups

Spinach, mushroom and sundried tomato egg cups recipe

I made these delicious little egg cups to share with my 4-week Holiday Challenge group!  We are all supporting each other and getting a head start on our New Year's resolutions.  The plan that we are following includes carb cycling, which I have mentioned here before, and these egg cups are a perfect option for low carb days.  They are packed with protein and veggies, and full of flavor.  Who said "diet" food had to be boring!? Okay, it's not really a diet that we are on, it is more of a lifestyle change.  We are building good habits through our choices every day.

Anyways, regardless of whether you do carb cycling or not, these make a great mid-morning or afternoon snack to keep the hunger pangs away while you are running around getting ready for the holidays!

Spinach, Mushroom, Sundried Tomato Egg Cups

Makes 6 cups

1 cup mushrooms, sliced
1 teaspoon olive oil
1 garlic clove, diced
1 cup chopped spinach
1/3 cup diced sundried tomatoes (not packed in oil!!)
4 egg whites
2 whole eggs
1/3 cup skim milk
1 tablespoon Parmesan cheese
1/2 teaspoon thyme
Salt and pepper

Preheat the oven to 350°F.  Spray 6 muffin cups with olive oil cooking spray.

In a small pan, saute mushrooms in olive oil over medium heat.  Once the mushrooms have softened, add the garlic and saute until the garlic turns golden (not brown!).  Remove from heat and add the sundried tomatoes and stir to combine.

In a medium bowl, vigorously whisk together eggs, egg whites, milk, Parmesan, pepper, and thyme.  Add the spinach and mushroom-sundried tomato mixture.  Stir well to combine.  Divide the mixture into 6 muffin cups (about a 1/3 cup of mixture per cup).

Bake for 20 minutes at 350°F.

1 comment:

  1. Becca @ Amuse Your BoucheDecember 16, 2013 at 12:48 PM

    Love these healthy egg cups! A great breakfast :)


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