Breakfast

Egg Breakfast Cupcakes is for Breakfast, Snack.

Egg Breakfast Cupcakes takes several minutes to prepare.

Egg Breakfast Cupcakes takes several minutes to cook.

Egg Breakfast Cupcakes makes 6 servings.

The ingredients for Egg Breakfast Cupcakes are:

Egg, fresh, 3 large
Egg white, 3 serving
Red Bell Pepper, 3 TBS, diced
Pace Chunky Mild Salsa, 4Tbsp
Daisy Sour Cream, 1 tbsp
*2% Velvetta, .5 oz (melt in microwave with milk to easily blend with mixture)
Garlic powder, 2 tsp (remove)
*Onion powder, 2 tsp (remove)
*Cumin powder, 1 serving (remove)
Black Pepper, Salt, Hot Sauce (to taste)
Cupcake Liners greased with cooking spray, foil liners work the best
Cheddar Cheese, 1 oz , sliced into 6 squares

Here is how you make Egg Breakfast Cupcakes:

Preheat oven to 350Mix all ingredients in large measuring cupMelt Velvetta in microwave so it can easily mix into egg mixtureSpray cupcake liners and use a shallow cupcake panPour mixture and fill lines 2/3 fullBake for 35 to 40 minutes (this depends if you like eggs more wet and moist, or a bit drier). After cooking place a slice of cheese on top of each cupcake and meltServing Size: makes 6 "cupcakes" in regular depth cupcake panNumber of Servings: 6Recipe submitted by SparkPeople user CAT0475.

The nutritional information for Egg Breakfast Cupcakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 82.6

• Total Fat: 4.8 g
• Cholesterol: 99.9 mg
• Sodium: 204.6 mg
• Total Carbs: 2.8 g
• Dietary Fiber: 0.3 g
• Protein: 7.5 g