make ahead egg cups

make ahead egg cups
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 79.1
  • Total Fat: 4.4 g
  • Cholesterol: 154.5 mg
  • Sodium: 82.4 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 0.6 g
  • Protein: 6.4 g

View full nutritional breakdown of make ahead egg cups calories by ingredient


Introduction

something healthy to make ahead of time & freeze something healthy to make ahead of time & freeze
Number of Servings: 6

Ingredients

    5 eggs
    2 tbsp water
    1/2 cup broccoli chop fine
    1/2 cup bell peppers, chop
    1/4 cup tomato, chop
    2 TBSP green onions, chop
    1/2 oz low fat cheese grated
    2 1/2 TBSP panko bread crumbs
    nonstick spray

Directions

preheat oven to 425F. Spray muffin tins with nonstick spray or wipe with oil. Put broccoli & peppers in microwave safe bowl with splash of water & microwave for 1-2 minutes til softened & broccoli is bright green. Pour off water & add in rest of veggies & cheese. Meanwhile, crack eggs into bowl. Add 2 TBSP water & mix well. Season as desired. Pour approx 1/4 cup egg into each of 6 muffin tins. Top with 1/4 cup veggies & sprinkle with panko. Bake in oven for approx 15 minutes til set. Note: eggs will look kinda like mini souffles. Let cool & freeze if desired. I take 2 out of the freezer & put in fridge overnight to defrost. Then just microwave briefly in the morning & enjoy. Fresh herbs are yummy as are other veggie combinations. I can easily eat 2 without guilt.

Serving Size: makes 6 - 1 'cupcake' per serving

Number of Servings: 6

Recipe submitted by SparkPeople user GOGOGREENGO4.