Sometimes fitting breakfast in on a sports-filled Sunday can be a trying task with all the other preparations that are happening around us. Brunch Cups save the day! This recipe is simple, quick, and all ingredients are interchangeable so you can make them to fit your tastes!
Preheat oven to 475 degrees
Six egg whites (or 4 regular eggs)
Cut up your vegetables (spinach and mushrooms) into small pieces. In a bowl mix egg whites (or regular eggs) with a splash of milk- as you would with scrabbled eggs. Add vegetables to eggs and season with garlic powder and pepper. Spray a cupcake pan with nonstick cooking oil and pour mixture into cups ( should fill about 6-7 cups). Bake at 475 for 15 minutes. Add cheese to the top of the cups and bake an additional 5 minutes. Remove from cups and serve hot!
Tip: Eat these with hot sauce or salsa to give them an extra kick! You can add any types of vegetables you desire to this dish, however vegetables such as broccoli will take a slightly longer cooking time.