Broccoli Cheese Egg Cups
These make-ahead broccoli cheese egg cups are ideal for the 21 Day Fix and Weight Watchers.
Prep Time15 mins
Cook Time20 mins
Total Time30 mins
- 1 1/2 c broccoli florets, finely chopped
- 1/4 c spinach chopped
- 8 eggs
- 3/4 c Silk Almondmilk
- 2/3 c vegan cheese shredded
- 3 whole wheat bread slices
- 2 tsp olive oil
- salt to taste
Turn the oven on to broil.
Cut the slices of bread into small cubes. In a bowl, toss with 2 teaspoons olive oil and salt (to taste).
Spread out on a baking sheet with an edge. Once the oven is heated, broil for 2-3 minutes. Watch these closely as they will burn! You want them crunchy and browned.
Turn oven to bake at 350.
Spray muffin tin (12 muffins) with non-stick cooking spray.
Layer the bottom of each muffin well with the croutons.
Add the broccoli, spinach, and cheese to each muffin well.
Combine eggs and Silk Almondmilk and mix well. Pour into each muffin well (about 2/3 of the way full).
Bake 20 minutes or until cooked through. Serve immediately or let cool completely, then store in an airtight container in the fridge or freezer.
21 Day Fix / Portion Fix Container Counts (serving size = 2 egg cups): 1/2 yellow, 1/4 green, 3/4 red, 1/4 blue, 1/4 tsp
Weight Watchers Freestyle Points (serving size = 2 egg cups): 3 (leave out the vegan cheese and it becomes just 1 point per egg cup!)
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Calories: 178kcal | Carbohydrates: 9g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 218mg | Sodium: 308mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 695IU | Vitamin C: 2.4mg | Calcium: 105mg | Iron: 1.8mg