Breakfast Egg Cups


1 cup cooked white rice

4 large eggs

½ cup diced onion

½ cup diced green pepper

½ cup chopped cilantro

½ cup chopped spinach

Salt and pepper, to taste


  1. In a large bowl, beat eggs and add pinch of salt and pepper.

  2. Saute green pepper and onions for 2-3 minutes, and add to beaten eggs.

  3. Add cooked rice, spinach and cilantro to bowl and mix all ingredients well.

  4. Spoon mixture into a muffin tin.

  5. Preheat oven to 325° and bake for 20 minutes.

  6. Remove from oven and allow to cool.

  7. Enjoy these egg cups hot or cold, on the go, for breakfast or a healthy snack!

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