Buttercup Breakfast Cups

Buttercup Breakfast Cups

Bright, protein-packed breakfast cups bursting with garden freshness. These mini omelette nests are quick to assemble and keep warm for a breakfast on the go.

Ingredients

• 8 large eggs
• 1 cup plain Greek yogurt
• 1 cup fresh spinach, chopped
• ½ cup red bell pepper, diced
• ¼ cup low‑fat shredded cheddar cheese
• 2 tbsp fresh chives or parsley, minced
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• Cooking spray or a splash of olive oil (for greasing)

Instructions

1. Preheat your oven to 375 °F (190 °C). Lightly grease a 12‑cup muffin tin with cooking spray or a drizzle of olive oil.
2. In a large bowl, whisk the eggs until the whites and yolks are fully blended. Stir in the Greek yogurt until creamy, then add the spinach, bell pepper, cheese, herbs, salt, and pepper. Mix until just combined.
3. Divide the mixture evenly among the 12 muffin cups, filling each about ¾ full.
4. Bake for 12‑14 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
5. Remove from oven and let the cups cool in the tin for 2 minutes before gifting them out to the skillet or transferring to a plate.

Health Tip: Using Greek yogurt boosts protein and adds a tang that keeps the cups fluffy, while the spinach and bell pepper deliver vital vitamins without extra calories.