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Baked Steak & Eggs Cups

Baked Steak & Eggs Cups

Prep time: 20
Cook Time: 17
Serves: 6


  • 1 pound boneless top sirloin beef steak, cut into ½-inch pieces
  • 1 package (8 ounces) sliced baby bella mushrooms
  • 2 cups baby spinach
  • 7 large eggs
  • 5 large egg whites
  • ½ cup plus 1 tablespoon grated Parmesan cheese
  • Fresh chopped thyme for garnish (optional)

Directions:

  1. Preheat oven to 350°. Spray 12 standard muffin cups with cooking spray.
  2. Heat large skillet over medium-high heat; spray liberally with cooking spray. Add steak and ¼ teaspoon salt; cook and stir 3 minutes or until steak is browned. With slotted spoon, transfer steak to plate. Add mushrooms; cook and stir 4 minutes or until tender. Add spinach; cook and stir 1 minute or until wilted. Remove from heat; stir in steak and cool slightly. Makes about 3 cups.
  3. In medium bowl, whisk eggs, egg whites and ¼ teaspoon each salt and pepper.
  4. Divide steak mixture into cups; top with egg mixture and cheese. Bake 17 minutes or until internal temperature reaches 160º. Serve cups garnished with thyme, if desired.

Per serving (2 cups): 303 Calories,19g Fat (6g Saturated), 280mg Cholesterol, 487mg Sodium, 4g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugar, 30g Protein

Dietitian Tip: Swap out mushrooms and spinach for your favorite vegetables, and switch the cheese to make this dish taste like a new recipe every time!

Chef Tip: For a freezer-friendly dish, slightly cool baked cups, wrap individually in plastic wrap and freeze in a freezer-safe zip-top plastic bag up to 2 months. Preheat oven to 350º; place cups in a muffin tin and bake from frozen 25 minutes or until internal temperature reaches 160º.

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