These veggie-packed egg cups are as delicious as they are portable. Try them for brunch or breakfast-for-dinner. Reprinted from The Mayo Clinic Kids’ Cookbook© by Good Books. Used by permission. All rights reserved.
Kid: Preheat oven to 350 degrees. Put the foil cups in the muffin pan. Spray each cup with cooking spray.
Adult: Unwrap the spinach and place in a glass bowl. Microwave on high for 2 1/2 minutes. Use potholders to remove the bowl from the microwave. Set aside to cool.
Kid: When the spinach is cool enough to handle, pick up a handful. Squeeze out the liquid over the sink. Put the spinach in the medium mixing bowl. Repeat until all the spinach is squeezed dry and has been added to the bowl.
Adult: Using kitchen shears to snip up the bell peppers. If you’re using broccoli, chop it into pieces slightly smaller than bite-sized. Add to the mixing bowl. Chop the onion and add it to the mixing bowl.
Kid: Add the egg substitute and cheese to the bowl. Mix everything with the whisk.
Together: Using a measuring cup, put 1/4 cup of the mixture in each foil cup. If there’s extra, divide it evenly among the cups. Each foil cup should have almost the same amount.
Adult: Put the muffin pan in the oven. Bake for 20 minutes.
Adult: Stick a table knife blade into the centers of several muffins. If nothing sticks to the knife when you pull it out, the eggs are done. If the knife isn’t clean, continue baking another 3 minutes. Test with a knife again. Serve when fully cooked.