Asparagus and Spinach Egg Cups
These are pretty and pretty good. You can use your imagination and use other veggies or even some meats.
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INGREDIENTS
Nutrition- 12pancakes (if pancakes, make sure the batter is thin for a thin pancake) or 12 crepes (if pancakes, make sure the batter is thin for a thin pancake)
- 3⁄4
- 1
- 1⁄2
- 6
- 1⁄4
- 1cup cheese, grated (the flavor you choose will greatly affect the result, consider mixing 2 different cheeses)
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DIRECTIONS
- Preheat oven to 350°F.
- Grease a 12 cup muffin pan or use silicone.
- Place warm pancakes or crepes in the muffin pan, pushing gently to form to the bowls.
- Bake for 4-5 minutes or until lightly crispy around the edges. Set aside.
- Melt butter in a skillet over medium heat. Add onion and asparagus then saute for 3-4 minutes. Add spinachh and cook for 3 minutes. Remove from heat and drain well. Set aside.
- Whisk together eggs, milk, salt and pepper.
- Scramble in lightly greased skillet over medium heat until just set. Remove from heat and fold in sauteed veggies.
- Fill pancake bowls with mixture.
- Top with cheese.
- Bake 7-10 minutes or until cheese has melted.
- Serve immediately.
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