Breakfast Egg Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8.0 large Egg, fresh, whole, raw0.5 cup Kraft 2% Shredded Cheddar Cheese12.0 serving Bacon - Farmland Thick Sliced Bacon0.5 cup Hunt's Fire Roasted Diced Tomato
Mix together eggs, diced tomato (I use Rotel for a little kick!), and shredded cheddar until well blended. Salt and pepper to taste. Line 12 muffin tins with one slice of bacon each. Divide the egg mixture evenly between the muffin cups. Bake at 350 for 20-25 minutes until eggs are set.
Serving Size: Makes 12 individual breakfast cups
Number of Servings: 12.0
Recipe submitted by SparkPeople user KELISING.
Number of Servings: 12.0
Recipe submitted by SparkPeople user KELISING.
Nutritional Info Amount Per Serving
- Calories: 133.8
- Total Fat: 10.2 g
- Cholesterol: 137.3 mg
- Sodium: 344.0 mg
- Total Carbs: 0.8 g
- Dietary Fiber: 0.2 g
- Protein: 8.5 g
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