SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 74.3
  • Total Fat: 4.0 g
  • Cholesterol: 159.7 mg
  • Sodium: 108.6 mg
  • Total Carbs: 3.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 6.1 g

View full nutritional breakdown of Huevos Rancheros Cupcakes calories by ingredient
Report Inappropriate Recipe

Huevos Rancheros Cupcakes

Submitted by: SCHNOOGLES

Introduction

Easy breakfast recipe that can be made ahead. I make this on Sunday mornings and we eat the leftovers for the first part of the week. Easy breakfast recipe that can be made ahead. I make this on Sunday mornings and we eat the leftovers for the first part of the week.
Number of Servings: 12

Ingredients

    9 large eggs (or 12 egg whites)
    1/2 cup salsa
    1/4 cup shredded low fat cheddar
    1/2 cup vegetarian black beans
    1/4 cup diced onion
    1/4 cup diced red bell peppers

Directions

NOTE: This recipe can be adapted easily. It's pretty foolproof.

Heat oven to 350 degrees Fahrenheit. Line a 12 cup muffin pan with cupcake papers.

Lightly saute onions and peppers in a nonstick pan with nonfat cooking spray. (Or olive oil if desired, but you'll need to adjust your calorie count.)

Crack eggs into large bowl. (I prefer a 4 cup pyrex bowl with a pouring spout.) Beat eggs with a whisk until the yolks are blended. Add salsa, onions, and peppers. Stir until combined.

Pour egg mixture into muffin pan. Sprinkle cheddar cheese over each cupcake. Place pan in oven and bake for 30 minutes, or until muffins are slightly browned on top and a toothpick inserted in the middle comes out clean.

Number of Servings: 12

Recipe submitted by SparkPeople user SCHNOOGLES.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe