6-Ingredient Veggie Egg Cups
These egg cups are gluten-free, keto and convenient!
- 100 ml (0.4 cups) milk
- 6 large eggs
- 1 red bell pepper deseeded and chopped
- 90 g (1.5 cups) spinach sliced
- 75 g (2.7 oz) brie cheese chopped (or goats cheese)
- Salt to taste
Preheat oven to fan assisted 160C / 180C / 350F /gas 4. And oil a 12-hole muffin tray.
Beat together the milk and eggs.
Then mix in the rest of the ingredients.
Divide the egg mix equally in the muffin cups and bake for 18-20 mins or until set.
Let egg cups cool for 5 mins then remove from tray and eat warm or allow to cool completely and eat cold.
If you don't have large eggs, you can use 8 medium eggs.
Weight Watchers Points
There is just 1 Freestyle Point in a serving of Baked Egg Cups.
Calories: 62kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 88mg | Sodium: 80mg | Potassium: 113mg | Vitamin A: 1185IU | Vitamin C: 14.8mg | Calcium: 41mg | Iron: 0.7mg