Breakfast Egg Cups

I’m always looking for different options to get Madeline to eat protein in the mornings and these egg cups are a great way to do that and also add in some veggies. They were really good and perfect to heat up in the morning. I’ll be making these more often and can’t wait to experiment with different vegetables. They’re easy to make too and would be a great way to have kids help out in the kitchen.

 
12 slices of Tavern ham
4 eggs
1 cup egg white substitute
3/4 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup low fat cottage cheese
fresh spinach leaves, chopped
1/3 cup diced roasted red peppers
salt
fresh ground pepper
 
Preheat oven to 350 degrees. Spray a muffin pan with nonstick cooking spray. In a medium bowl, mix together the eggs and egg whites. Add in the rest of the ingredients except for the ham. Mix together until well combined.
 
Line each baking cup with a piece of ham. Divide the egg mixture between each cup. Bake for 15 to 20 minutes or until eggs are completely cooked. The tops will be puffy but will collapse after removing them from the oven.
 
 
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