Baked egg cups

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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 Cups
Number of Servings: 12

Ingredients

    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.