Egg Cups

I REALLY feel bad about not giving credit where due for this recipe, but my mom gave it to me and I don't know where she got it. I do know it is pretty healthy as 2 of these egg cups (regular size) and 1/2 a medium orange are less than 100 calories! These really are a great breakfast item!

 

• 1/4 C. chopped red pepper
• 1 3/4 TBS olive oil
• 1/4 C chopped onion
• 3 TBS grated potato
• 1 whole egg + 1 egg white
• 1/2 tsp low fat milk
• 3 TBS low fat cheddar cheese
• 1/8 tsp salt
• 1/8 tsp pepper

 

Saute peppers, onion, and potatoes in olive oil until the potatoes are soft. (about 5 minutes.) In a separate bowl, beat eggs with the milk. Add sauteed veggies, cheese, salt and pepper. Spray a muffin tin cups with Pam, then add egg mixture. Bake @ 350 degrees for 20 minutes. (For mini egg cups made from a mini muffin tin, bake for 10-15 minutes.)
These keep really well in the fridge for about a week, so you can make some up, pull out however many you are ready to eat, and then pop them in the microwave to heat the for breakfast!