Recipe: Breakfast egg cups, four ways

Ingredients:

– 8-12 eggs (depending on size of muffin tin) I used 10
– Olive oil spray (to spray muffin tin)
– 1 cup chopped broccoli
– 1/4 cup diced red pepper
– 1/4 cup diced mushrooms
– 1/4 cup diced onion
– 1/4 cup chopped tomato
– 1/4 cup chopped spinach
– 1 cup cheddar cheese
– 1/2 cup feta cheese
– 1/2 cup ham

Instructions:

1.  Preheat oven to 350 ℉. Spray non-stick muffin tin with cooking oil.
2.  Whisk eggs in a separate bowl.
3.  For softer veggies, sauté broccoli on the stove for about 5-10 minutes (optional).
4.  In a separate pan, sauté red peppers, mushrooms, and onion (optional).
5. In each row of the muffin tin, place your ingredients
   Row 1: Broccoli and cheddar cheese
   Row 2: Tomato, feta and spinach
   Row 3: Ham and cheese
   Row 4: Red pepper, mushrooms and onion
6.  Pour egg mixture on top of ingredients, leaving some room (¼ inch) at the top of each cup.
7.  Bake for 15-20 minutes, or until fully cooked
8.  Carefully remove from muffin tin (use a knife around the edges if necessary) and serve!

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