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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

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.

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