Veggie Egg Cups

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 156.6
  • Total Fat: 9.3 g
  • Cholesterol: 279.1 mg
  • Sodium: 151.0 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 11.4 g

View full nutritional breakdown of Veggie Egg Cups calories by ingredient
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Number of Servings: 8


    Cut all veggies into small bite size pieces, crack eggs and mix all together. Ladle into cupcake tins.


Bake at 350 for about 20 - 25 minutes or until golden brown and firm to touch.

Serving Size: 8 cupcake spaces

Number of Servings: 8

Recipe submitted by SparkPeople user SNEUHARTH.

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