Veggie Egg Cups

Veggie Egg Cups

The beauty of egg cups is that they are super versatile – you can literally add any veggie combination you want and still end up with a terrific egg cup!

Here’s a 17 Day Diet compliant recipe for egg cups shared by a fellow 17dd Blog reader, Janice. Literally use the ingredients you have on hand, but if you need a starting recipe, this is the one to use!

Veggie Egg Cups

Ingredients

1 16oz carton of egg whites plus 2 whole eggs (lightly beaten) (may use Egg Beaters)

1 chopped green onion

1 large handful cherry tomatoes, sliced (or more)

1/3 cup of frozen spinach, thawed

1 red or green bell pepper, chopped

1/4 cup shredded Parmesan cheese

Salt & pepper to taste

Directions

Preheat oven to 350 degrees F.

In a large bowl, mix all ingredients together. Pour mixture into greased muffin tins or silicone baking cups.

Bake for approximately 30-35 minutes or until toothpick comes out clean.

Note from Janice: can use cooked broccoli, sliced mushrooms, red onion, red pepper flakes…whatever you have on hand & sounds good!

Yields roughly 9 regular-sized muffin cups (up to 3 cups equal 1 serving)

Approved for all cycles

Photo courtesy of Janice B.

Original article and pictures take 17ddblog.com site