Copycat Red Pepper And Spinach Egg Cups Recipes

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COPYCAT RED PEPPER AND SPINACH EGG CUPS



Copycat Red Pepper and Spinach Egg Cups image

Add some excitement to your breakfast plans with Copycat Red Pepper and Spinach Egg Cups from My Food and Family. These spinach and egg cups are tasty, veggie-filled perfection and are just like the ones at your favorite restaurant.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 12 servings

Number Of Ingredients 5

3/4 cup tightly packed baby spinach leaves, finely chopped
1/4 cup finely chopped red peppers
6 eggs
1 container (16 oz.) 2% milkfat low fat cottage cheese
1/2 cup KRAFT Cheddar & Swiss Cheese Deliciously Paired for Eggs

Steps:

  • Heat oven to 300°F.
  • Place spinach in 12 muffin pan cups sprayed with cooking spray; top with peppers.
  • Blend remaining ingredients in blender until smooth; pour over vegetables in prepared cups.
  • Bake 30 to 35 min. or until knife inserted in centers comes out clean. Run knife around rims of cups to loosen egg mixture from cups. Cool 20 min. before removing egg cups from pan to serve.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g

COPYCAT EGG BITES IN THE INSTANT POT®



Copycat Egg Bites in the Instant Pot® image

Famous coffee chain copycat egg bites recipe for the Instant Pot® includes cheese, green onion, red pepper, and spinach.

Provided by Brandon Bray

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 7

Number Of Ingredients 6

4 eggs
½ cup shredded Gruyere cheese
½ cup cottage cheese
¼ cup chopped spinach
½ jarred roasted red pepper, diced
1 green onion, chopped

Steps:

  • Add 1 cup water to a multi-functional pressure cooker (such as Instant Pot®). Place a steaming rack in the bottom of the pot.
  • Combine eggs, Gruyere cheese, and cottage cheese in a blender; process until smooth. Add spinach, roasted red pepper, and green onion to the blender. Pulse to combine. Divide mixture evenly amongst the indentations of a silicone egg bites mold. Tightly cover with aluminum foil and place onto the rack inside the Instant Pot®.
  • Close and lock the lid. Select Steam function according to manufacturer's instructions. Make sure vent is set to sealing. Set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove silicone mold from the pot and allow egg bites to cool about 5 minutes before serving.

Nutrition Facts : Calories 92.3 calories, Carbohydrate 1.2 g, Cholesterol 117.2 mg, Fat 6.1 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 155.6 mg, Sugar 0.5 g

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