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Baked Steak & Egg Cups

Yields6 ServingsPrep Time20 minsCook Time17 minsTotal Time37 mins

Baked Steak & Eggs Cups

 1 lb boneless top sirloin beef steak, cut into ½-inch pieces
 8 oz 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)
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.

Nutrition Facts

Serving Size 2 cups

Servings 6

Amount Per Serving
Calories 303
% Daily Value *
Total Fat 19g30%

Saturated Fat 6g30%
Cholesterol 280mg94%
Sodium 487mg21%
Total Carbohydrate 4g2%

Dietary Fiber 1g4%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.