This month's Nexus Nibbles are on Egg Muffin Cups. Egg muffin cups can be made ahead of time and stored in the fridge for a hearty and healthy breakfast all week. These cups are loaded with delicious and simple ingredients like eggs, spinach, and red pepper.
7 large eggs
1/4 cup whole milk
Salt & pepper to taste
1/2 cup finely chopped red bell pepper
3/4 cup finely chopped spinach
1/4 cup shredded cheddar cheese, optional!
Heat oven to 375 degrees and spray a 12-cup cupcake pan with cooking spray. This recipe yields 8 muffin cups so you will only need to spray 8 of the cupcake spots.
Be sure to use lots of cooking spray, so they don't stick.
In a mixing bowl combine the eggs, milk, salt & pepper and whisk together. Add the chopped pepper and spinach, and the cheddar cheese if using. Stir together. Pour the egg mix into the 8 muffin cups. The cups should be almost full.
Cook for 18-22 minutes. The center should set, and they should be puffy, however, once you take them out of the oven to cool, the cups will go back down.
Eat right away with some salsa or cool completely and store covered in the fridge for up to one week.
To reheat, microwave for about 45 seconds or enjoy cold.