make ahead egg cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 eggs2 tbsp water1/2 cup broccoli chop fine1/2 cup bell peppers, chop1/4 cup tomato, chop2 TBSP green onions, chop1/2 oz low fat cheese grated2 1/2 TBSP panko bread crumbsnonstick spray
preheat oven to 425F. Spray muffin tins with nonstick spray or wipe with oil. Put broccoli & peppers in microwave safe bowl with splash of water & microwave for 1-2 minutes til softened & broccoli is bright green. Pour off water & add in rest of veggies & cheese. Meanwhile, crack eggs into bowl. Add 2 TBSP water & mix well. Season as desired. Pour approx 1/4 cup egg into each of 6 muffin tins. Top with 1/4 cup veggies & sprinkle with panko. Bake in oven for approx 15 minutes til set. Note: eggs will look kinda like mini souffles. Let cool & freeze if desired. I take 2 out of the freezer & put in fridge overnight to defrost. Then just microwave briefly in the morning & enjoy. Fresh herbs are yummy as are other veggie combinations. I can easily eat 2 without guilt.
Serving Size: makes 6 - 1 'cupcake' per serving
Number of Servings: 6
Recipe submitted by SparkPeople user GOGOGREENGO4.
Serving Size: makes 6 - 1 'cupcake' per serving
Number of Servings: 6
Recipe submitted by SparkPeople user GOGOGREENGO4.
Nutritional Info Amount Per Serving
- Calories: 79.1
- Total Fat: 4.4 g
- Cholesterol: 154.5 mg
- Sodium: 82.4 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.6 g
- Protein: 6.4 g
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