Red Pepper and Spinach Cups
PREP TIME: 10 Min(s)
TOTAL TIME: 45 Min(s)
SERVINGS: 12
Breakfast
What you need:
- 6 eggs
- 1 container (16 oz.) BREAKSTONE’S cottage cheese
- 3/4 cup tightly packed chopped spinach leaves, finely chopped
- 1/2 cup shredded Colby-Monterey Jack cheese, divided
- 1/4 cup finely chopped red pepper, divided
How to make it:
- Heat oven to 325°
- Whisk eggs in large bowl until blended. Stir in cottage cheese, spinach, 1/3 cup Colby Jack cheese and 2 Tbsp. red pepper.
- Pour into 12 muffin pan cups sprayed with cooking spray; sprinkle with remaining Colby Jack cheese and red pepper.
- Bake 30 to 35 min. or until knife inserted in centers comes out clean. Cool 10 min. before removing egg cups from pan to serve.
Make It Easy
Line bottoms of muffin pan cups sprayed with cooking spray with small round pieces of parchment paper for easy removal from pan.Recipe Nutrition Facts
(Per Serving) 90 calories, 5g total fat, 3g saturated fat, 0g trans fat, 110mg cholesterol, 190mg sodium, 2g carbohydrate, 0g dietary fiber, 2g sugars, 6g protein, 6%DV vitamin D, 4%DV calcium, 6%DV iron, 2%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.