On-the-Go Breakfast Cup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 908.5
  • Total Fat: 52.8 g
  • Cholesterol: 1,194.4 mg
  • Sodium: 962.6 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 7.4 g
  • Protein: 58.4 g

View full nutritional breakdown of On-the-Go Breakfast Cup calories by ingredient


Introduction

Easy make ahead breakfast Easy make ahead breakfast
Number of Servings: 1

Ingredients

    6 large Egg, fresh, whole, raw
    1 cup Yellow Squash and Onions
    1 cup, sliced Zucchini
    1 cup, pieces or slices Mushrooms, fresh
    2 serving peppers, tri color mix (by KNITS4YC)
    .5 cup Half and Half Cream
    0.5 cup Kraft Shredded 2% Mexican Four Cheese blend

Tips

I like my veggies semi-cooked before baking so they aren't hard and crunchy in the middle of my eggs, so I sautéed them slightly in advance (I didn't mention that in the recipe. because it isn't necessary)


Directions

whisk egg and half and half. Pour mixture into greased muffin tins until about half full. add cheese and veggies equally until just below full. Bake for 20 minutes at 325 degrees. Allow to cool in pan for an additional 20 minutes to solidify before removing.

Serving Size: 12 "muffins" 2 "muffins" per serving

Number of Servings: 1

Recipe submitted by SparkPeople user PRNCSDYNOMITE.