Vegetable Egg Cups


1 Package (10 ounces) frozen Chopped Spinach
5 whole eggs or 3/4 cup liquid egg substitute (egg whites only are recommended)
3/4 cup shredded reduced-fat Cheese
1/4 cup diced green bell pepper
1/4 cup diced onions
3 drops hot-pepper sauce (optional and can be increased, decreased or eliminated to taste)
1/4 tsp salt (to taste)
1/2 tsp pepper (to taste)


Microwave the spinach for 2-1/2 min on high. Drain the excess liquid.

Line a 12 cup muffin tin with foil baking cups. Spray the cups with baking spray. Combine all ingredients in a bowl, mix well. Divide evenly among the muffin cups.

Bake @ 350 degrees for 20 min or until a knife inserted in the center comes out clean.

These freeze very well.

Per serving:
77 Calories
9g Protein
3g Carbs
3g fat
2g saturated fat
2g fiber

Recipe adjusted from Vegetable Quiche Cups to Go, a South Beach Diet recipe.