Healthy Egg Cups

Healthy Egg Cups
Healthy Egg Cups from Top Ate On Your Plate
Makes 10-12 egg cups


  • 5 eggs, beaten
  • 1 tsp olive oil
  • 2 slices turkey bacon, finely chopped
  • ¼ Vidalia onion, chopped
  • 1 clove of garlic, grated
  • 5 white mushrooms, thinly sliced
  • ¼ cup tomaotes, finely diced
  • ½ cup baby spinach leaves
  • 2 tsp fresh basil, chopped
  • garlic salt to taste
  • ¼ cup goat cheese crumbles
  • ¼ cup low fat part skim mozzarella, shredded


  1. Preheat oven to 375 degrees. Coat a muffin pan with non-stick spray. Crack eggs into a medium bowl, beat and set aside. Heat olive oil in a medium non-stick skillet. Add bacons and cook 3-4 minutes. Add onions, garlic and mushrooms, stirring to combine. Cook for 3-4 minutes. Add tomatoes and spinach leaves and cook for 1-2 minutes or until spinach starts to wilt. Remove from heat and stir in goat cheese and mozzarella and basil. Let cool. Then combine with beaten eggs.
  2. Fill muffin tins ¾ full with egg mixture. This should make 10-12 egg cups. Bake at 375 degrees for 20-23 minutes or until eggs set.
Note: These freeze well.


Gloria Fernandes said...

super yummy ...they look very inviting...

Top Ate on Your Plate said...

Thanks for stopping by Gloria!