These little breakfast-time cups are packed with eggs, veggies and cheese, making them an ideal part of a breakfast on the go. They reheat well, but are also great when served cold! Serve them plain, on a whole grain English muffin or as a breakfast sandwich.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup tightly packed baby spinach leaves, finely chopped
1/4 cup finely chopped red peppers
1-1/2 cups low fat cottage cheese
1/2 cup Philadelphia Brick Cream Cheese, cubed, softened
1/2 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
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How do I make it ?
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 centres comes out clean. Run knife around rims of cups to loosen egg cups from pan. Cool 20 min. before removing egg cups from pan to serve.
Kraft Kitchen Tips!
This fun-to-eat recipe can be prepared ahead of time. Bake and cool as directed. Refrigerate up to 3 days. When ready to serve, place egg cups in single layer on microwaveable plate then microwave on HIGH 20 sec. or just until heated through.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 4 g
Cholesterol 115 mg
Sodium 190 mg
Carbohydrate 3 g
Fibre 0 g
Sugars 2 g
Protein 8 g
12 servings, 1 egg cup (74 g) each
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.