Luc's vegan breakfast cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup shredded carrots1/2 cup bell peppers1/2 cup frozen peas8 eggs2 oz. Vegan cheese
Pre heat oven to 375°
Grease a cupcake pan with cooking spray.
Finely dice peppers
Peel and shred carrots
Add frozen peas. No need to thaw.
Mix all vegetables
Fill each cupcake section with 3 Tbsps. with vegetable mixture.
Wisk eggs in a bowl and add salt and pepper to taste.
Add 3 Tbsps of egg to each cupcake section. Top with 1 tbsp of cheese.
Bake art 375 for 20-25 minutes. Cool for 15 minutes on rack before removing from pan.
Serving Size: Makes 12 cups
Number of Servings: 12
Recipe submitted by SparkPeople user DANDEELUC.
Grease a cupcake pan with cooking spray.
Finely dice peppers
Peel and shred carrots
Add frozen peas. No need to thaw.
Mix all vegetables
Fill each cupcake section with 3 Tbsps. with vegetable mixture.
Wisk eggs in a bowl and add salt and pepper to taste.
Add 3 Tbsps of egg to each cupcake section. Top with 1 tbsp of cheese.
Bake art 375 for 20-25 minutes. Cool for 15 minutes on rack before removing from pan.
Serving Size: Makes 12 cups
Number of Servings: 12
Recipe submitted by SparkPeople user DANDEELUC.
Nutritional Info Amount Per Serving
- Calories: 76.1
- Total Fat: 4.4 g
- Cholesterol: 127.5 mg
- Sodium: 85.6 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.9 g
- Protein: 5.6 g
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