Zucchini and carrot egg cups
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 71.1
- Total Fat: 4.0 g
- Cholesterol: 96.8 mg
- Sodium: 159.2 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.3 g
- Protein: 6.9 g
View full nutritional breakdown of Zucchini and carrot egg cups calories by ingredient
Introduction
Zucchini and carrot egg cups baked at 350 degrees fahrenheit or 175 degrees Celsius for 15 minutes until Golden Brown. You can take out the ham if you want for vegetarian or you can take out the cheese for dairy free Zucchini and carrot egg cups baked at 350 degrees fahrenheit or 175 degrees Celsius for 15 minutes until Golden Brown. You can take out the ham if you want for vegetarian or you can take out the cheese for dairy freeNumber of Servings: 6
Ingredients
-
3 large Egg, fresh, whole, raw
3.0 serving Egg white, large
60.0 Grams Carrots, raw
25.0 Grams Ham, extra lean, (5% fat)
25.0 Grams Zucchini
25.0 Grams Cheddar Cheese
Salt and pepper to taste
Spray your muffin tins with cooking spray to make it easier to get out after done baking
Directions
Preheat oven to 350 degrees fahrenheit or 175 degrees Celsius
Prep your muffin tin by spraying with cooking spray
Crack your eggs into a large mixing bowl
Grate your zucchini carrot and cheese into a separate bowl
Dice your ham into smaller pieces like squares
Put it all into the large mixing bowl and scramble
Use a 1/3 measuring cup to measure and scoop eggs into the muffin tin
Serving Size: Makes 6 servings of 1/3 cups
Number of Servings: 6.0
Recipe submitted by SparkPeople user ADMIRALKIPPY.
Serving Size: Makes 6 servings of 1/3 cups
Number of Servings: 6.0
Recipe submitted by SparkPeople user ADMIRALKIPPY.