Brunch Egg & Cheese Cups

Name: Brunch Egg & Cheese Cups
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 5 servings
Cuisine: American
Ingredients: 8 eggs (large); 0.25 cup milk (low-fat); 0.5 cup cheddar cheese (shredded, low-fat); 2 tablespoon fresh chives (chopped); 0.25 teaspoon salt; 0.125 teaspoon black pepper; 5 slice whole wheat bread (toasted); 2 cup mixed berries

Fluffy baked egg and cheese cups, perfect for an easy weekend meal or brunch-for-dinner, served with whole wheat toast and fresh fruit.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 5
Cuisine: American
Difficulty: Easy

Dietary

Vegetarian
Nut-Free
Soy-Free
Pescatarian

Ingredients

8 eggs (large)
0.25 cup milk (low-fat)
0.5 cup cheddar cheese (shredded, low-fat)
2 tablespoon fresh chives (chopped)
0.25 teaspoon salt
0.125 teaspoon black pepper
5 slice whole wheat bread (toasted)
2 cup mixed berries

Instructions

Preheat your oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with cooking spray.
In a large bowl, whisk together 8 large eggs, 1/4 cup low-fat milk, 1/2 cup shredded low-fat cheddar cheese, 2 tablespoons chopped fresh chives, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
Pour the egg mixture evenly into 5 of the prepared muffin cups (filling them fairly full).
Bake for 15-18 minutes, or until the egg cups are set and lightly golden around the edges.
While the egg cups are baking, toast 5 slices of whole wheat bread. Wash and prepare 2 cups of mixed berries.
Serve 1 egg cup per person with a slice of whole wheat toast and a side of mixed berries.

Notes

Add a few finely diced bell peppers to the egg mixture before baking for an extra vegetable boost. These cups can be made ahead and reheated.

Nutrition (per serving)

Calories: 250
Protein: 19.5 g
Carbohydrates: 26.8 g
Fat: 7.5 g
Fiber: 4.5 g
Sodium: 580 mg
Saturated Fat: 2.5 g
Sugar: 7.2 g
Cholesterol: 280 mg