Baked Veggie Cups Food

MUFFIN TIN CUSTOMIZABLE VEGGIE EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• In a measuring cup, add salt and pepper to eggs and beat the eggs until smooth.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake at 350°F (180°C) for 20 minutes, until set.
• Enjoy!

BAKED VEGGIE CUPS

Steps:

• In a large skillet over medium heat, cook and stir the eggplant, onion, red pepper, zucchini and garlic in salad dressing for 3 minutes. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Remove from the heat; stir in tomato and Parmesan cheese., With a 3-in. biscuit cutter, cut 48 circles from tortillas. Cut a slit halfway into each tortilla circle. Shape into a cone; place in a miniature muffin cup. Spoon 4 teaspoons vegetable mixture into each cup. Sprinkle with mozzarella cheese., Bake at 350° for 5-7 minutes or until tortilla cups are crisp and cheese is melted. Serve warm.

CHEESY EGG AND VEGGIE CUPS

Steps:

• Heat oven to 375ºF.
• Heat oil in large nonstick skillet on medium-high heat. Add potatoes and fresh vegetables; mix lightly. Cook 6 to 8 min. or until potatoes are browned, stirring occasionally.
• Spoon into 12 muffin pan cups sprayed with cooking spray; top with cheddar.
• Whisk remaining ingredients until blended; pour over ingredients in muffin cups.
• Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing cups from pan to serve.