Egg Casserole Cups
Breakfast time is crazy in my house. It’s hectic and we don’t have much time so there’s only about a 1% chance that I’ll make eggs. It’s not that I mind cooking the eggs. Really, that part isn’t that hard. But cracking the eggs and cleaning up get me every time!
Since eating protein in the morning helps prevent that mid-morning crash I love when there’s an egg casserole cup in the freezer. Popping it in the microwave is just about as easy as pouring a bowl of cereal. Plus, it provides a serving of vegetables. I’m pretty sure veggies wouldn’t make it into my breakfast any other way!
Christine @ Onceamonthmom.com
- 3 slices whole-wheat bread
- 1/2 cup red bell pepper, diced
- 1/2 cup mushrooms
- 6 large eggs (whole)
- 6 large egg whites
- salt and pepper, to taste
- 1/4 cup low-fat shredded cheddar cheese
- cooking spray
- 6 ramekins (or large cup muffin tins)
Preheat oven to 450 degrees. Mix together eggs and egg whites. Stir in red bell peppers, mushrooms, salt and pepper. Spray each ramekin with non-stick cooking spray and place 1/2 slice of bread in the bottom. Pour in egg mixture and bake for 12 minutes, or until eggs are done. After taking eggs out of the oven, sprinkle shredded cheddar cheese on top and let melt.
Once cool, remove egg casserole from ramekins and flash freeze. Place in pint size freezer bags to freeze. To serve, defrost in refrigerator overnight. Microwave at 50% power for 90 seconds.
Servings: 6 • Serving Size: 1 ramekin • Calories: 156 • Fat: 6.2
Protein: 14 • Carbs: 13 • Fiber: 1.7 • Weight Watchers Points Plus: 4
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- Mouthwatering Mondays at A Southern Fairytale