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Southwestern Egg Cups
You can refrigerate the cooked egg cups for up to 4 days, or freeze them for up to 2 months. To reheat from frozen, microwave at 60 percent power for 1 1/2 to 2 minutes, flipping halfway through.
1/2 tube precooked polenta (about 9 oz.), cut into 1/4"-thick rounds
6 oz. (2 to 3 links) cooked chicken sausage (any flavor), quartered lengthwise and diced small
1 small red bell pepper, chopped fine (1 cup)
1 cup baby spinach, chopped fine
1/2 cup shredded Monterey Jack cheese (optional)
8 large eggs
2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
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Southwestern Egg Cups

Southwestern Egg Cups

Southwestern Egg Cups
  • Servings:Makes 12 egg cups
  • Prep Time:15 minutes
  • Cook Time:20 minutes
1. Heat oven to 400 degrees. Generously coat a 12-cup muffin tin with cooking spray. Pat polenta rounds dry with a paper towel and set aside.
2. In a medium bowl, mix together sausage, bell pepper, spinach, and cheese (if using) until combined. Distribute half of mixture evenly among muffin cups, top with polenta rounds, and sprinkle remaining mixture evenly over polenta.
3. In now-empty bowl, whisk together eggs, oil, salt, and pepper, then pour evenly over sausage mixture. Bake until eggs are puffed and center is set, about 20 minutes; let cool slightly, then loosen edges of egg cups with a knife and remove from pan.
Source: Hannaford fresh Magazine, September - October 2016