Make-Ahead Breakfast Scramble Cups
Prep: 10 minutes
Cook: 3 minutes • Serves: 4
1 cup chopped baby spinach
1 cup shredded sharp Cheddar cheese
1/2 cup chopped red bell pepper
1/2 cup chopped white onion
8 large eggs
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese
1/2 cup chopped red bell pepper
1/2 cup chopped white onion
8 large eggs
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1. In medium bowl, toss spinach, cheese, bell pepper and onion; divide into 4 (12-ounce) microwave-safe cups, cover with plastic wrap and refrigerate up to 4 days.
2. To prepare 1 cup, remove plastic wrap; add 2 eggs, 1/2 tablespoon oil, salt and pepper. Scramble eggs with fork until well combined; heat in microwave oven on high 2-1/2 minutes or until egg mixture is set and internal temperature reaches 160°, stirring after 1-1/2 minutes. Makes 1 scramble cup.
Approximate nutritional values per serving (1 scramble cup):
338 Calories, 23g Fat (4g Saturated), 398mg Cholesterol,
541mg Sodium, 4g Carbohydrates, 1g Fiber, 19g Protein