Zucchini and carrot egg cups

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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 free
Number 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.