Kristina Marinkovich, author of the cookbook “H.E.A.L.T.H.Y. Eats”, shares a recipe for Breakfast Cups.
2 16oz. containers of liquid egg/egg whites
1 bag fresh spinach (optional)
1 bag low fat Colby jack shredded cheese
1 bag frozen shredded potatoes (hash browns)
1 bag diced ham cubes (optional)
Preheat oven to 375. Spray muffin pans with nonstick spray. Line each cup with spinach and then a small amount of potatoes on top. Next add a small layer of ham if desired. Add egg to fill up and top with cheese. Bake at 375 for 20-25 minutes.
Get your copy of Kristina’s “H.E.A.L.T.H.Y. Eats” cookbook today by email. The proceeds go to Lifeline Humanitarian Organization Chicago. The organization benefits the handicapped, orphans, and disabled of Serbia.