Make Ahead Breakfast Scramble Cups
1. In medium bowl, toss spinach, cheese, bell pepper and onion; divide into 4 (12-ounce) microwave-safe cups, wrap with plastic wrap and refrigerate up to 4 days
2. To prepare 1 cup, remove plastic wrap; add 2 eggs, 1/2 tablespoon oil, and 1/8 teaspoon each salt and black pepper. Scramble eggs with fork until well combined; heat in microwave oven on high 2 1/2 minutes or until egg mixture is set and internal temperature reaches 160°, stirring after 1 1/2 minutes. Makes 1 scramble cup
- 23 g Total fat
- 4 g Saturated fat
- 398 mg Cholesterol
- 541 mg Sodium
- 4 g Carbohydrates
- 1 g Fiber
- 2 g Sugars
- 0 g Added sugars
- 19 g Protein
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Nutritional Information
- 23 g Total fat
- 4 g Saturated fat
- 398 mg Cholesterol
- 541 mg Sodium
- 4 g Carbohydrates
- 1 g Fiber
- 2 g Sugars
- 0 g Added sugars
- 19 g Protein
Directions
1. In medium bowl, toss spinach, cheese, bell pepper and onion; divide into 4 (12-ounce) microwave-safe cups, wrap with plastic wrap and refrigerate up to 4 days
2. To prepare 1 cup, remove plastic wrap; add 2 eggs, 1/2 tablespoon oil, and 1/8 teaspoon each salt and black pepper. Scramble eggs with fork until well combined; heat in microwave oven on high 2 1/2 minutes or until egg mixture is set and internal temperature reaches 160°, stirring after 1 1/2 minutes. Makes 1 scramble cup