egg cups with vegetables

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 76.7
  • Total Fat: 4.5 g
  • Cholesterol: 139.1 mg
  • Sodium: 133.0 mg
  • Total Carbs: 1.3 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.4 g

View full nutritional breakdown of egg cups with vegetables calories by ingredient


Introduction

Great protien boost in an easy go to form! Great protien boost in an easy go to form!
Number of Servings: 12

Ingredients

    9 eggs, large
    1/4 c. chopped red bell peppers
    1/4 c. chopped green bell peppers
    3T. chopped onion
    1 c. frozen spinach
    1 T. olive oil
    3/4 -1 c. fat free shredded cheddar cheese


Directions

Whisk eggs. Saute chopped vegies in olive oil. Add frozen spinach, cover and steam until warm. Let cool to room temp. Add to eggs. Pour into prepared muffin cups, using 1/4c. or so per muffin space. I use foil cupcake papers as they are easier to take off the egg dish. Sprinkle cheese on top, dividing evenly between egg cups. Bake @350 degrees in preheated oven for 18-20 min, or until tester comes out clean.
Can be frozen. Take foil cupcake liner off and put on plate to microwave until warm.

Makes 12 servings.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user WASCALLYWABBIT.