Egg Cups to Go

Breakfast

Egg Cups to Go

from the Kitchen of Kate, thanks to the South Beach Diet

Egg Cups to Go

Ingredients:

• 1 package (10 oz) frozen chopped spinach
• 3/4 cup liquid egg substitute
• 3/4 cup shredded reduced fat cheese
• 1/4 cup diced onions
• 3  drops hot-pepper sauce (optional)
• other options/additions:
• crumbled bacon, beef or turkey
• herbs
• sliced mushrooms
• diced bell pepper
• finely chopped jalapeno

Thaw:

• spinach under running water in sink, and then press as much water out as possible, either by wrapping spinach in towel and wringing over sink, or by pressing spinach to bottom or strainer or colander.

Line:

• 12 cup muffin pan with baking cups.  Spray with cooking spray.

Combine:

• all ingredients in a bowl.  Mix well.  Divide evenly among the muffin cups.  

Bake:

• at 350 for 20 minutes, or until a knife inserted in the center comes out clean.