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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 131.3
  • Total Fat: 9.1 g
  • Cholesterol: 194.4 mg
  • Sodium: 212.1 mg
  • Total Carbs: 1.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 10.4 g

View full nutritional breakdown of Egg Cups calories by ingredient
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Egg Cups

Submitted by: RUTT2ROCKHARD

Introduction

Easy to heat up for a quick breakfast. Use any meats or veggies you want. Can use all egg whites or egg beaters as well. Easy to heat up for a quick breakfast. Use any meats or veggies you want. Can use all egg whites or egg beaters as well.
Number of Servings: 12

Ingredients

    -10 Egg, fresh
    -6 oz shredded Cabot Monteray Jack cheese
    -1/4 Cup Milk, nonfat
    -1 package frozen Spinach (thawed)
    -2 slices Canadian Bacon, diced
    -1/4 Tsp black pepper

Directions

-Preheat oven to 350
-Wisk eggs, milk and a dash of pepper.
-Dice candian bacon.
-Line muffin pans (24 count) with silicone muffin cups (work best)
-spoon 1/8 C spinach into each cup
-Divide diced bacon and place in each cup
-Poor egg mixture in each cup filling to top
-spinkle cheese over top of each

Bake 350 for around 20-30 mins depending on your oven until egg is firm.

Makes 24 egg cups.

Number of Servings: 12

Recipe submitted by SparkPeople user NIKKIM2709.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    i tryed one like this and it turned out great. of course i used reg eggs then,, i think i still use oart reg, part white.. i like that she added the spinich.. chopped up ham is goo also.. you could freeze them , and pop them in the moco for a quick breakfast, hugs, karen - 9/5/09

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