egg cups with vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
9 eggs, large1/4 c. chopped red bell peppers1/4 c. chopped green bell peppers3T. chopped onion1 c. frozen spinach1 T. olive oil3/4 -1 c. fat free shredded cheddar cheese
Whisk eggs. Saute chopped vegies in olive oil. Add frozen spinach, cover and steam until warm. Let cool to room temp. Add to eggs. Pour into prepared muffin cups, using 1/4c. or so per muffin space. I use foil cupcake papers as they are easier to take off the egg dish. Sprinkle cheese on top, dividing evenly between egg cups. Bake @350 degrees in preheated oven for 18-20 min, or until tester comes out clean.
Can be frozen. Take foil cupcake liner off and put on plate to microwave until warm.
Makes 12 servings.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user WASCALLYWABBIT.
Can be frozen. Take foil cupcake liner off and put on plate to microwave until warm.
Makes 12 servings.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user WASCALLYWABBIT.
Nutritional Info Amount Per Serving
- Calories: 76.7
- Total Fat: 4.5 g
- Cholesterol: 139.1 mg
- Sodium: 133.0 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.6 g
- Protein: 7.4 g
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