Healthy Egg Cups

Healthy Egg Cups from Top Ate On Your Plate

Makes 10-12 egg cups

Ingredients

• 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

Directions

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.