On-the-Go Breakfast Cup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
6 large Egg, fresh, whole, raw 1 cup Yellow Squash and Onions 1 cup, sliced Zucchini 1 cup, pieces or slices Mushrooms, fresh 2 serving peppers, tri color mix (by KNITS4YC) .5 cup Half and Half Cream 0.5 cup Kraft Shredded 2% Mexican Four Cheese blend
whisk egg and half and half. Pour mixture into greased muffin tins until about half full. add cheese and veggies equally until just below full. Bake for 20 minutes at 325 degrees. Allow to cool in pan for an additional 20 minutes to solidify before removing.
Serving Size: 12 "muffins" 2 "muffins" per serving
Number of Servings: 1
Recipe submitted by SparkPeople user PRNCSDYNOMITE.
Serving Size: 12 "muffins" 2 "muffins" per serving
Number of Servings: 1
Recipe submitted by SparkPeople user PRNCSDYNOMITE.
Nutritional Info Amount Per Serving
- Calories: 908.5
- Total Fat: 52.8 g
- Cholesterol: 1,194.4 mg
- Sodium: 962.6 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 7.4 g
- Protein: 58.4 g
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