Breakfast

make ahead egg cups is for Breakfast.

make ahead egg cups takes 5 minutes to prepare.

make ahead egg cups takes 15 minutes to cook.

make ahead egg cups makes 6 servings.

The ingredients for make ahead egg cups are:

5 eggs
2 tbsp water
1/2 cup broccoli chop fine
1/2 cup bell peppers, chop
1/4 cup tomato, chop
2 TBSP green onions, chop
1/2 oz low fat cheese grated
2 1/2 TBSP panko bread crumbs
nonstick spray

Here is how you make make ahead egg cups:

preheat oven to 425F. Spray muffin tins with nonstick spray or wipe with oil. Put broccoli & peppers in microwave safe bowl with splash of water & microwave for 1-2 minutes til softened & broccoli is bright green. Pour off water & add in rest of veggies & cheese. Meanwhile, crack eggs into bowl. Add 2 TBSP water & mix well. Season as desired. Pour approx 1/4 cup egg into each of 6 muffin tins. Top with 1/4 cup veggies & sprinkle with panko. Bake in oven for approx 15 minutes til set. Note: eggs will look kinda like mini souffles. Let cool & freeze if desired. I take 2 out of the freezer & put in fridge overnight to defrost. Then just microwave briefly in the morning & enjoy. Fresh herbs are yummy as are other veggie combinations. I can easily eat 2 without guilt. Serving Size: makes 6 - 1 'cupcake' per servingNumber of Servings: 6Recipe submitted by SparkPeople user GOGOGREENGO4.

The nutritional information for make ahead egg cups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 79.1

• Total Fat: 4.4 g
• Cholesterol: 154.5 mg
• Sodium: 82.4 mg
• Total Carbs: 3.7 g
• Dietary Fiber: 0.6 g
• Protein: 6.4 g

The dietary needs meet for make ahead egg cups is Low Carb