National Hot Breakfast Month: Breakfast Egg Cups recipe

HOUSTON (FOX 26) - February is National Hot Breakfast Month, and eating a hot breakfast may be the key to jump starting your day.

Food blogger Danielle Dubois, known as the "Hangry Houstonian", shared a recipe for Breakfast Egg Cups on Houston's Morning Show. She says it is one of her favorite breakfasts, and they can be frozen and reheated individually.

Breakfast Egg Cups

Ingredients

•    Cooking spray
•    6 large eggs
•    1/4 cup milks
•    1/8 tsp salt
•    1/8 tsp black pepper, ground
•    1 medium red bell pepper
•    3/4 cup spinach
•    1 oz cheddar cheese

Instructions

1.    Spray a muffin tin with cooking spray and set aside. 
2.    Preheat oven to 375°F.
3.    Whisk the eggs and milk together in a bowl. Season with salt and pepper.
4.    Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin.
5.    Add the peppers, spinach, and shredded cheddar to the egg mixture.
6.    Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
7.    Allow to cool slightly before serving.