Baked Vegetable Egg Cups
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 105.2
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 290.8 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.8 g
- Protein: 14.6 g
View full nutritional breakdown of Baked Vegetable Egg Cups calories by ingredient
Introduction
A mix of vegetables, egg beaters, cottage cheese and herbs makes these little cups a great breakfast, brunch or take along high protein snack!!! Can be made ahead of time warmed as needed. Can be eaten hot, room temperature and cold. This recipe can be made with any vegetables, cheese or herbs you have on hand!!! A mix of vegetables, egg beaters, cottage cheese and herbs makes these little cups a great breakfast, brunch or take along high protein snack!!! Can be made ahead of time warmed as needed. Can be eaten hot, room temperature and cold. This recipe can be made with any vegetables, cheese or herbs you have on hand!!!Number of Servings: 6
Ingredients
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1 Tbsp Earth Balance Buttery Spread
1.5 cups left over steamed vegetables or frozen mixed vegetables thawed and dried (I used steamed carrots, broccoli, cauliflower and snap peas)
3 cups egg beaters (I used fat free egg beaters)
.5 cup of cottage cheese or any low fat cheese
Salt and Pepper to taste
1 tsp each chopped sage and rosemary or any herbs you prefer
Non stick cooking spray
Directions
Preheat oven to 350 degrees. Spray a large 6 cupcake pan with non stick cooking spray and split Earth Balance between 6 cups.
Add .25 cup of vegetables to bottom of each cup. Add .5 cup egg beaters, 1 T cottage cheese, salt and pepper to taste and top with a sprinkling of herbs.
Place cupcake pan on a large baking pan with side high enough to make a water bath. Bake in water bath for approx 25 minutes or until cups are set. CAREFULLY remover tray with water and continue baking another 5 minutes until slightly brown.
Number of Servings: 6
Recipe submitted by SparkPeople user MISSJCISRUNNING.
Add .25 cup of vegetables to bottom of each cup. Add .5 cup egg beaters, 1 T cottage cheese, salt and pepper to taste and top with a sprinkling of herbs.
Place cupcake pan on a large baking pan with side high enough to make a water bath. Bake in water bath for approx 25 minutes or until cups are set. CAREFULLY remover tray with water and continue baking another 5 minutes until slightly brown.
Number of Servings: 6
Recipe submitted by SparkPeople user MISSJCISRUNNING.
Member Ratings For This Recipe
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SHARON904
