COPYCAT RED PEPPER AND SPINACH EGG CUPS

Copycat Red Pepper and Spinach Egg Cups image

Add some excitement to your breakfast plans with Copycat Red Pepper and Spinach Egg Cups from My Food and Family. These spinach and egg cups are tasty, veggie-filled perfection and are just like the ones at your favorite restaurant.

Provided by My Food and Family

Categories Home

Time 45m

Yield 12 servings

Number Of Ingredients 5

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Ingredients

3/4 cup tightly packed baby spinach leaves, finely chopped
1/4 cup finely chopped red peppers
6 eggs
1 container (16 oz.) 2% milkfat low fat cottage cheese
1/2 cup KRAFT Cheddar & Swiss Cheese Deliciously Paired for Eggs

Steps:

Heat oven to 300°F.
Place spinach in 12 muffin pan cups sprayed with cooking spray; top with peppers.
Blend remaining ingredients in blender until smooth; pour over vegetables in prepared cups.
Bake 30 to 35 min. or until knife inserted in centers comes out clean. Run knife around rims of cups to loosen egg mixture from cups. Cool 20 min. before removing egg cups from pan to serve.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g