If you really thought about it, breakfast should totally be every person’s favorite meal of the day. First of all, you can technically eat as much as you can at breakfast, because if you front-load your calories, you at least have the rest of the day to burn them off. Well, of course, the hope is that you’re also front-loading a ton of nutrients and goodness, so that you’re getting the energy you need to get through the day. No wonder breakfast is the most important meal of the day – you get to do some serious chow down guilt-free 🙂 Those breakfast skippers are really missing out, especially when there are a ton of delicious variations, like this one: Vegetarian Breakfast Egg Cups.
I dunno about you, but I really love the idea of loading up a ton of fresh, wholesome ingredients into a bite-size edible cup (well, you might need to take a few more bites with this one). You’re getting a balanced mix of all your real food groups – eggs and cheese for your dairy and protein, Immaculate Biscuits for carbs, spinach and peppers for your vegetables, and a couple tablespoons of olive oil to balance out your oils intake. Now this is a breakfast for the champions!
You Will Need:
- 1 can Immaculate Baking Co.® refrigerated Flaky or Buttermilk Biscuits
- 2 tablespoons olive oil
- 1 teaspoon finely chopped garlic
- 3 cups packed fresh spinach leaves, torn into bite-size pieces
- 1/2 cup chopped red bell pepper
- 3/4 cup shredded Mexican cheese blend (3 oz)
- 3 eggs, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- Salsa, if desired
Here’s How to Get the Dough Rolling:
- Heat oven to 350°F. Lightly spray 16 regular-size muffin cups with cooking spray.
- In 10-inch skillet, heat oil over medium heat. Add garlic; cook 1 minute, stirring frequently. Add spinach and bell pepper; cook 3 to 4 minutes, stirring frequently, until tender. Remove from heat; set aside.
- Separate dough into 8 biscuits; separate each biscuit into 2 dough rounds. Place 1 dough round in each muffin cup; firmly press in bottom and up side of cup. Sprinkle 1 teaspoon cheese into each dough-lined cup. Divide spinach mixture evenly into cups.
- In small bowl, beat eggs, salt, pepper and pepper flakes with whisk. Pour over spinach mixture in each cup. Sprinkle each with about 1 teaspoon remaining cheese.
- Bake 17 to 20 minutes or until biscuits are golden brown. Immediately remove from muffin cups. Serve warm with salsa.
8 servings (2 egg cups each)
1 Serving: Calories 280 (Calories from Fat 140); Total Fat 16g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 80mg; Sodium 620mg; Potassium 120mg; Total Carbohydrate 27g (Dietary Fiber 1g); Protein 8g
% Daily Value: Vitamin A 30%; Vitamin C 15%; Calcium 10%; Iron 4%
Exchanges: 1 1/2 Starch, 1/2 Low-Fat Milk, 2 1/2 Fat
Carbohydrate Choices: 2
- To save time, you can press the biscuits into the muffin cups, cover and refrigerate up to 2 hours before filling and baking.
- The dough might shrink down in the cups, so you may need to press the dough back up the sides of the muffin cups before filling.