Baked egg cups
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 108.5
- Total Fat: 6.9 g
- Cholesterol: 177.1 mg
- Sodium: 180.5 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.2 g
- Protein: 9.1 g
View full nutritional breakdown of Baked egg cups calories by ingredient
Introduction
Low Fodmap Baked Egg Cups Low Fodmap Baked Egg CupsNumber of Servings: 12
Ingredients
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2 Italian tomato Red Ripe Tomatoes
.5 cup, pieces or slices Mushrooms, fresh
10 gram(s) Arugala - 1oz=28g
1 large Scallions, raw
1.5 oz Parmesan Cheese, grated
1.5 oz Asiago Cheese
11 large Egg, fresh, whole, raw
.75 cup Milk, 2%, with added nonfat milk solids, without added vit A
Directions
cook mushroom and wilt arugala
Chop tomatoes and scallions
place veggies in muffin tin cups
scramble eggs and milk with salt, pepper, and italian seasoning
Pour egg mix over muffin cups
sprinkle cheese mix
bake at 350 degrees for 12-15 minutes
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user PANDA9181.
Chop tomatoes and scallions
place veggies in muffin tin cups
scramble eggs and milk with salt, pepper, and italian seasoning
Pour egg mix over muffin cups
sprinkle cheese mix
bake at 350 degrees for 12-15 minutes
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user PANDA9181.