My Choice: Egg Breakfast Cups!
HungryGirl.com posts a lot of egg cup recipes, but the recipes from that site are usually pretty much only Egg Beaters and a few ingredients added in for flavor. I’ve found several online using English muffins, which add a tasty layer of flavor. I like to use Thomas’s Light Whole Grain muffins, which are lower in calorie and higher in fiber. I’m not very good about measuring, so…. just google some recipes if you want actual amounts. 🙂
Start with some Greek yogurt, eggs, English muffins, and shredded cheese. It’s going to end up being *about* 1 egg per cup, 1/2 English muffin, probably a tablespoon of Greek yogurt, and 1/8 cup of shredded cheese per muffin cup.
Place half of an English muffin in the bottom of a microwave-safe mug.
Whip your eggs, yogurt, and seasonings of choice together. I chose season salt, black pepper, and garlic powder.
Pour the mixture over the English muffin and top with a little bit of cheese.
Microwave for about 2 minutes. It comes out all gorgeous and gooey… like this.
Or, if you add pieces of spinach and overcook it a bit, it ends up like this…. Don’t be sad about the overcooking — the darker cheesy spots were delicious!
And here’s how it turns out when it’s in a tall mug (the first two were in bowls).
This entry was posted in Breakfast
. Bookmark the permalink