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Southwestern Egg Cups

  • Servings:

    Makes 12 egg cups as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    20 minutes

Ingredients

You can refrigerate the cooked egg cups for up to 4 days, or freeze them for up to 2 months. To reheat from frozen, microwave at 60 percent power for 1 1/2 to 2 minutes, flipping halfway through.
1/2 tube precooked polenta (about 9 oz.), cut into 1/4"-thick rounds
6 oz. (2 to 3 links) cooked chicken sausage (any flavor), quartered lengthwise and diced small
1 small red bell pepper, chopped fine (1 cup)
1 cup baby spinach, chopped fine
1/2 cup shredded Monterey Jack cheese (optional)
8 large eggs
2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
Southwestern Egg Cups

Directions

1. Heat oven to 400 degrees. Generously coat a 12-cup muffin tin with cooking spray. Pat polenta rounds dry with a paper towel and set aside.
2. In a medium bowl, mix together sausage, bell pepper, spinach, and cheese (if using) until combined. Distribute half of mixture evenly among muffin cups, top with polenta rounds, and sprinkle remaining mixture evenly over polenta.
3. In now-empty bowl, whisk together eggs, oil, salt, and pepper, then pour evenly over sausage mixture. Bake until eggs are puffed and center is set, about 20 minutes; let cool slightly, then loosen edges of egg cups with a knife and remove from pan.
Source: Hannaford fresh Magazine, September - October 2016

Nutrition

Nutritional Facts
Servings Makes 12 egg cups
Base Nutrients
Calories 110 kcal (6%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 2 g (10%)
Cholesterol 140 mg (47%)
Sodium 310 mg (13%)
Total Carbohydrates 4 g (1%)
Dietary Fiber 1 g (4%)
Protein 8 g (13%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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