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Italian Egg Cups

Italian Egg Cups

These breakfast cups are like a mini quiche in a ham crust.

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15 min
Prep Time
35 min
Total Time


2 tablespoons Land O Lakes® Butter

1/2 cup chopped red bell pepper

1/4 cup finely chopped red onion

1 1/2 cups loosely packed baby spinach leaves, coarsely chopped

12 (6- to 8-inch oval) thin slices deli ham

8 large Land O Lakes® Eggs

2 tablespoons milk

1/2 teaspoon dried Italian seasoning

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

How to make

  1. STEP 1

    Heat oven to 425ºF.

  2. STEP 2

    Melt butter in 10-inch skillet over medium heat until sizzling. Add bell pepper and onion; sauté 1-2 minutes or until softened. Add spinach; cook 1 minute or until spinach is wilted. Remove from heat; cool slightly.

  3. STEP 3

    Spray 12 muffin cups with no-stick cooking spray. Line each cup with 1 slice ham, covering bottom and sides of muffin cup, extending ham slightly over edge.

  4. STEP 4

    Whisk all remaining ingredients together in bowl. Stir in cooled vegetable mixture. Fill cups about 3/4 full with egg mixture. Bake 15-20 minutes or until eggs are set. Run knife around edge of each cup to loosen; remove cups from pan.

Nutrition (1 serving)

90 Calories
6 Fat (g)
135 Cholesterol (mg)
300 Sodium (mg)
2 Carbohydrates (g)
0 Dietary Fiber
7 Protein (g)
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