Muffin Tin Customizable Veggie Egg Cups Recipe By Tasty Food
VEGGIE EGG MUFFINS
Veggie Egg Muffins are a simple mixture of eggs and fresh veggies which are baked to perfection in a muffin tin to create easy and portable breakfast muffins!
Provided by Holly Nilsson
Categories Breakfast
Time 32m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.
- Spray a muffin tin very well with cooking spray.
- Divide the vegetables, onion, and cheeses over 12 wells.
- In a large bowl combine eggs, milk, and seasonings. Mix well.
- Pour eggs evenly over each well. Bake 22-25 minutes or until set.
- Remove from cups and serve warm or let cool completely and refrigerate/freeze.
Nutrition Facts : Calories 144 kcal, Carbohydrate 7 g, Protein 10 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 175 mg, Sodium 274 mg, Fiber 1 g, ServingSize 1 serving
MUFFIN TIN CUSTOMIZABLE VEGGIE EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, fresh spinach, tomato, onion, bell pepper, broccoli, cheddar cheese
Provided by Merle O'Neal
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 75 calories, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
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