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Ingredients

Easy Egg Cups with Veggies:
8 large eggs
1/2 cup spinach, chopped finely
1/2 cup chopped cherry tomatoes
4 tablespoons Italian seasoning
4 tablespoons grated parmesan cheese
Salt and pepper to taste

Directions:

1.
Preheat oven to 350°. Spray eight silicone baking cups with nonstick spray.
2.
Crack eggs into a large measuring cup with a spout. Have the kids take turns whisking the eggs into a froth.
3.
Carefully pour the eggs halfway up each baking cup.
4.
Put the spinach, tomatoes, seasoning and cheese into small bowls, and let the kids separate the ingredients as equally as possible among the egg cups.
5.
Season with salt and pepper.
6.
Bake for 15-20 minutes, or until set. For extra pizzazz, serve the egg cups in decorative cupcake liners.