Breakfast

Easy Egg Cups is for Breakfast.

Easy Egg Cups takes 10 minutes to prepare.

Easy Egg Cups takes 15 minutes to cook.

Easy Egg Cups makes 6 servings.

The ingredients for Easy Egg Cups are:

3 large Eggs, fresh, whole, raw
.5 cup, chopped Onions, raw
.5 cup, chopped Green Peppers (bell peppers)
1 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1 1tsp Olive Oil
1 tsp Paprika
1 tbsp Parsley, dried
6 tbsp Salsa
.25 cup Kraft Finely Shredded Sharp Cheddar Cheese
1 oz So Delicious (Coconut Milk Yogurt - Vanilla) (by FOXMOON)
1 tsp Vanilla Extract

Here is how you make Easy Egg Cups:

Preheat oven to 350 degrees and spray a muffin tin. Put potatoes, olive oil, paprika and parsely in a baggie and shake till well coated. Sautee with onions and green peppers till crispy. Put about 2 Tbsp of mixture in each of six muffin cups. Top with salsa and cheese. Place eggs in blender or bowl, add vanilla and yogurt and mix till fluffy. Pour over potatoes and bake for 15 minutes.Serving Size: Makes six muffins, either 3 servings of 2 or 6 single servingsNumber of Servings: 6Recipe submitted by SparkPeople user GRACEKRIS.

The nutritional information for Easy Egg Cups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 105.6

• Total Fat: 5.0 g
• Cholesterol: 97.2 mg
• Sodium: 142.4 mg
• Total Carbs: 9.9 g
• Dietary Fiber: 1.7 g
• Protein: 5.3 g

The dietary needs meet for Easy Egg Cups is Vegetarian