Breakfast Protein Cups
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 76.7
- Total Fat: 4.5 g
- Cholesterol: 103.8 mg
- Sodium: 235.1 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.3 g
- Protein: 7.5 g
View full nutritional breakdown of Breakfast Protein Cups calories by ingredient
Number of Servings: 24
Ingredients
-
Egg, fresh, 12 large
Onions, raw, 1 cup, chopped
Sun Dried Tomatoes, 35 grams
Olive Oil, Extra Virgin, .3 tbs
Lucerne 2% Sharp Cheddar Shredded, 84 gram(s)
Lucerne Reduced Fat Crumbled Feta Cheese, 85 gram(s)
Cooked Ham - Safeway brand 1 slice, 336 gram(s)
*2 tsp Italian Seasoning, .5 serving
*Garlic, Minced, Spice World (garlic,water,phosphoric acid), 1 serving
Tips
I used 3 different sizes of muffin pans, use what you have, just don't make in a cake pan because the middle stays raw when the outside over bakes.
Directions
Preheat oven to 350 degrees
In a pan cook onions, garlic, sun dried tomatoes and diced ham. Set aside to cool completely.
Dice ham into small pieces.
In a bowl mix eggs, cheddar cheese, Italian seasoning.
Add cooled mixture to egg mixture.
Spoon into silicone muffin baking pans. Top with small amount of feta cheese (evenly distribute 3 oz)
Bake for 15-20 minutes till eggs are done and slightly dry on top. DO NOT OVER COOK.
Serving Size: Makes approx 24 cups
In a pan cook onions, garlic, sun dried tomatoes and diced ham. Set aside to cool completely.
Dice ham into small pieces.
In a bowl mix eggs, cheddar cheese, Italian seasoning.
Add cooled mixture to egg mixture.
Spoon into silicone muffin baking pans. Top with small amount of feta cheese (evenly distribute 3 oz)
Bake for 15-20 minutes till eggs are done and slightly dry on top. DO NOT OVER COOK.
Serving Size: Makes approx 24 cups
