Broccoli & Sun-Dried Tomato Egg Cups
These Broccoli & Sun-Dried Tomato Egg Cups are perfect for a quick breakfast or lunch on the go!
Servings: 12 servings
Calories: 48kcal
Ingredients
- 2 cups broccoli finely chopped
- ¾ cup sun-dried tomatoes, finely chopped
- ¼ cup green onions finely chopped
- 2 Tbsp Parmesan cheese grated
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper finely ground
- 2 cups AllWhites egg whites
Instructions
- Preheat oven to 350°F.
- Line a 12-cup muffin pan with cupcake liners (or grease with cooking spray).
- Place broccoli, sun-dried tomatoes and green onions in a microwave-safe bowl. Add 1/3 cup of water. Cover lightly and microwave on high for 3½ minutes, or until tender. Drain any excess liquid and let cool for 5 minutes.
- Stir in Parmesan cheese, Italian seasoning, salt and pepper.
- Divide the vegetable mixture evenly between the 12 cups. Next, pour egg whites evenly into the 12 cups. (Note: Cups should be about ¾ full.)
- Bake at 350°F for 22-24 minutes, or until set in center.
- Remove cups from pan and place on wire rack to cool.
Notes
Nutrition
Calories: 48kcal | Carbohydrates: 5g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 200mg | Potassium: 359mg | Fiber: 1g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 1mg
