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Broccoli & Sun-Dried Tomato Egg Cups

Broccoli & Sun-Dried Tomato Egg Cups

Broccoli & Sun-Dried Tomato Egg Cups

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Have a busy week ahead? Bake a batch of these for a tasty, grab and go breakfast – they’re like egg white frittatas in muffin cups. Try this flavorful version with fresh broccoli, sun-dried tomatoes, onions and Parmesan or customize it with 3 cups of your favorite veggies and a little low fat cheese. It’s a great way to start the day with lean protein. Just 40 calories each.

Recipe Ingredients

2 cups
finely chopped broccoli
3/4 cup
finely chopped dry pack sun-dried tomatoes (3 ounces)
1/4 cup
finely chopped green onions
2 cups
Bob Evans® egg whites
2 Tbsp.
Crystal Farms® grated Parmesan cheese
1 tsp.
dried Italian seasoning, crushed
to taste
salt
to taste
freshly ground pepper

Instructions

1
Heat oven to 350°F. Spray a 12-cup muffin pan with cooking spray (or line with cupcake liners and spray insides). In a microwave-safe bowl, place broccoli, tomatoes and onions with 1/3 cup water. Partially cover; microwave on HIGH 3-1/2 minutes or until tender. Drain any excess liquid; cool 5 minutes. Stir in cheese, Italian seasoning, salt and pepper.
2
Evenly divide vegetables between muffin cups. Pour Bob Evans egg whites into muffin cups (they should be about ¾ full).
3
Bake 22 to 24 minutes or until set in center. Remove cups from pan immediately, cool on wire rack.

Broccoli & Sun-Dried Tomato Egg Cups

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