Veggie egg cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12.0 large Egg, fresh, whole, raw1.0 package (10 oz) Spinach, fresh2.0 cup, pieces or slices Mushrooms, fresh1.0 cup, sliced Zucchini0.25 cup, chopped Onions, raw4.0 fl oz Milk, 2%, with added nonfat milk solids, without added vit A3.0 oz Cheddar Cheese4.0 tbsp Butter, salted
Melt part butter and cook mushrooms.
Steam spinach with water.
When mushrooms are done, remove to a large bowl. Add remaining butter and cook onion and zucchini. Add spinach to bowl. When onions and zucchini are done, add them to the bowl. Crack 12 eggs into the bowl, add milk and wisk with a fork. Evenly distribute egg mixture to 21 muffin tins. Bake 15 to 25 minutes till set and fully cooked.
Serving Size: makes 21 cups, 2 cups per serving
Number of Servings: 10.0
Recipe submitted by SparkPeople user HSANDERS80.
Serving Size: makes 21 cups, 2 cups per serving
Number of Servings: 10.0
Recipe submitted by SparkPeople user HSANDERS80.
Nutritional Info Amount Per Serving
- Calories: 182.3
- Total Fat: 13.6 g
- Cholesterol: 245.6 mg
- Sodium: 201.6 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 1.1 g
- Protein: 11.6 g
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