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Customizable Egg Cups – 3 ways

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

Base:

  • 4 eggs
  • 1 cup egg whites
  • 1/4 cup low-fat shredded mozzarella cheese
  • 1/4 cup unsweetened almond milk
  • Pepper to taste

Combo 1 - Mushroom and Spinach:

  • 1/2 cup mushroom, chopped
  • 1 cup spinach, chopped
  • 2 tbsp yellow onion, diced
  • 1 tbsp Mazola® Corn Oil

Combo 2 - Tomato Basil

  • 1/2 cup cherry tomatoes, chopped
  • 1/2 cup basil chopped
  • 2 tbsp yellow onion, diced
  • 1 tbsp Mazola® Corn Oil

Combo 3 - Bell Pepper:

  • 1/4 cup red bell pepper, diced
  • 1/4 cup yellow bell pepper, diced
  • 1/4 cup green bell pepper, diced
  • 2 tbsp yellow onion, diced
  • 1 tbsp Mazola® Corn Oil

Instructions
 

  • Preheat oven to 350 F.
  • Line a muffin tin with 12 liners.
  • In a large bowl, whisk together base ingredients and divide into three bowls.
  • For each combo, warm Mazola® Corn Oil in a large skillet over medium-high heat and sauté combo ingredients until cooked and tender, about 5 minutes. Add combo ingredients to each of the three bowls and stir to combine. Divide egg veggie mixtures evenly into the lined muffin tin wells, filling each well about three-fourths full. 
  • Bake for 18-20 minutes or until set. 
  • Enjoy for breakfast throughout the week and store in an airtight container in the refrigerator up to 3 days.