Baked egg cups with vegetables


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 109.4
  • Total Fat: 6.6 g
  • Cholesterol: 133.7 mg
  • Sodium: 201.1 mg
  • Total Carbs: 3.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 10.0 g

View full nutritional breakdown of Baked egg cups with vegetables calories by ingredient
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Introduction

use any mixture of vegetables. I fix mine in my Pampered chef stone muffin pan, or in the muffin pan that fits in my toaster oven. Either works great. use any mixture of vegetables. I fix mine in my Pampered chef stone muffin pan, or in the muffin pan that fits in my toaster oven. Either works great.
Number of Servings: 8

Ingredients

    * 5 large eggs
    * 1/4 cup chopped Onions,
    * 1/2 tbsp dried Dill weed,
    * 1 cup canned Mushrooms,
    * 2 cherry Tomatoes,
    * 1/8 cup diced Celery,
    * 1/2 cup shredded Cheddar Cheese, .
    * 3/4 cup frozen Spinach,
    * 4 oz ground Turkey,

Directions

Preheat the oven to 350°F. Coat nonstick muffin pan with cooking spray, or line with paper baking cups.
In a medium nonstick skillet over medium-high heat, cook the sausage, pepper, and onion for 5 minutes or until the sausage is no longer pink. Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese.
Bake for 20 minutes or until the egg is set.
serving size: 1 egg cup


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Member Ratings For This Recipe

  • I changed it. I used egg whites (lower cholesterol, fresh mushrooms, fresh spinach, I omitted the dill weed -used salt and pepper. I made a single serving size instead of 8. and I cooked the one cup in microwave. U might be-able to make a head of time and heat in microwave but I haven't tried that.. - 11/6/17

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  • I don,t understand this. - 8/2/08

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