Description
A warm, savory breakfast with a festive touch, these egg cups are light, fluffy, and packed with fresh vegetables, enhanced by a splash of non-alcoholic ale for an airy texture.
Ingredients
Scale
- 4 large eggs
- 1/2 cup non-alcoholic ale
- 1/4 cup diced bell peppers
- 1/4 cup chopped spinach
- 1/4 cup diced onions
- Salt and pepper to taste
- Olive oil or cooking spray for greasing
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray.
- In a bowl, whisk together the eggs and non-alcoholic ale until smooth and slightly frothy. Stir in the diced bell peppers, chopped spinach, and diced onions. Season with salt and pepper.
- Pour the mixture evenly into prepared muffin tin cups. Bake for 15–20 minutes until eggs are set and tops are lightly golden.
- Allow to cool for a few minutes, then gently remove from the tin and serve warm.
Notes
For extra tenderness, consider adding a tablespoon of milk or Greek yogurt to the egg mixture. Use room-temperature eggs for fluffiness and avoid overfilling muffin cups.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 2g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 185mg