These Egg Cups pack a delicious punch, are easy to make en mass and refrigerate and pull out to reheat for breakfast throughout the week.
1/2 Cup Diced Zucchini
1/2 Cup Diced Onions
1/2 Cup Diced Red Bell Pepper
1 Cup Spinach Chopped
3/4 Cup Diced Ham
1/2 Cup Cheddar Cheese Shredded
1/3 Heavy Cream
1/2 Tsp Ground Mustard
1 Tsp FCC's Hatch Red Chile Powder
3 Tbsp FCC's Fresh Red Chile Sauce (heat of your choice)
Preheat oven to 350 Degrees. Spray silicone muffin cups with cooking spray. Dice all veggies and mix together in a bowl (except Spinach). In a separate bowl whisk together eggs, heavy cream, ground mustard, and Fresh Red Chile Sauce. Next, add a little layer of chopped spinach to the bottom of each cup. Then combine the veggies and egg mixture altogether. Pour into baking cups, filling halfway, then sprinkle in some shredded cheddar cheese. Fill the rest of the way to the top of the baking cup. Top with an additional sprinkle of cheddar cheese and shake Hatch Red Chile Powder on the very Top.
Bake for 20-25 minutes until no longer runny.
NOTE: You can swap out the Fresh Red Chile Sauce with either the Pure Green Chile or the Red/Green Blend Chile and they will also taste amazing!