Breakfast

Beet Greens and Mushroom Egg Cups To Go is for Breakfast.

Beet Greens and Mushroom Egg Cups To Go takes 15 minutes to prepare.

Beet Greens and Mushroom Egg Cups To Go takes 20 minutes to cook.

Beet Greens and Mushroom Egg Cups To Go makes 6 servings.

The ingredients for Beet Greens and Mushroom Egg Cups To Go are:

2 large Egg, fresh, whole, raw
4 cup Beet greens, fresh
1.50 cup, pieces or slices Mushrooms, fresh
0.50 cup, chopped Onions, raw
12 serving Pam Olive Oil - 1 second spray
2.67 serving Hot Sauce, Sriracha Hot Chili Sauce 1 tsp (5g)
0.75 cup Egg whites, 1/4 cup = 2 egg whites
4 oz. Swiss Cheese chopped or shredded

Here is how you make Beet Greens and Mushroom Egg Cups To Go:

Preheat oven to 350 degrees F.Boil or steam chopped Swiss Chard and drain liquid.Spray 12 muffin cups with olive oil.Combine all ingredients. Divide mixture among 12 muffin cups. Bake 20 minutes or until knife comes out clean.Egg Cups can be frozen and then reheated with microwave.Makes 12 Quiche cups (2 quiche cups per serving).

The nutritional information for Beet Greens and Mushroom Egg Cups To Go is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 140.8

• Total Fat: 6.9 g
• Cholesterol: 79.4 mg
• Sodium: 225.7 mg
• Total Carbs: 4.0 g
• Dietary Fiber: 1.4 g
• Protein: 12.2 g

The dietary needs meet for Beet Greens and Mushroom Egg Cups To Go is Vegetarian