skip to Main Content

HEALTHY Eats: Breakfast Cups

Kristina Marinkovich, author of the cookbook “H.E.A.L.T.H.Y. Eats”, shares a recipe for Breakfast Cups.

Breakfast Cups

Kristina’s Pick

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.

Back To Top