Breakfast Cups with Bread and egg
Breakfast Cups recipe is made with bread, egg, spinach and veggies. A tasty freezer friendly finger food baked in muffin tin. Perfect for kids and a great breakfast on go. Suitable for brunch also.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
- 4 Slices Bread
- 4 Egg
- 1/4 Cup Onion Chopped
- 1/4 Cup Tomato Chopped
- 1/4 Cup Green pepper Chopped
- 1/4 Cup Spinach Chopped
- 1/2 tsp Salt
- 1/2 tsp Black pepper
Preheat oven to 350°C.
Cut the crust of the bread. Use rolling pin to flatten.
Arrange bread slices into each muffin slot.
In a mixing bowl, add eggs and whip them until it becomes frothy. Then add chopped onion, tomato, spinach leaves, green peppers, salt, and pepper. And mix thoroughly.
Pour egg mixture into each bread cups and pop them into the oven immediately. And bake it for about 20-25 minutes or until it is done.
Seve Breakfast cups with ketchup/sauce.
Calories: 294kcal | Carbohydrates: 32g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 1002mg | Potassium: 350mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1050IU | Vitamin C: 20mg | Calcium: 127mg | Iron: 3.6mg