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. 🙂

IMG_0422

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.

 

IMG_0424

Place half of an English muffin in the bottom of a microwave-safe mug.

IMG_0425

Whip your eggs, yogurt, and seasonings of choice together. I chose season salt, black pepper, and garlic powder.

IMG_0426

Pour the mixture over the English muffin and top with a little bit of cheese.

IMG_0434

Microwave for about 2 minutes. It comes out all gorgeous and gooey… like this.

IMG_0444

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!

IMG_0432

And here’s how it turns out when it’s in a tall mug (the first two were in bowls).

    

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s