Broccoli Cheese Egg Cups
These make-ahead broccoli cheese egg cups are ideal for the 21 Day Fix and Weight Watchers.
Servings: 6
Calories: 178kcal
Ingredients
- 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
Croutons
- 3 whole wheat bread slices
- 2 tsp olive oil
- salt to taste
Instructions
- 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.
Notes
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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Nutrition
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