Breakfast

Egg and Veggie cupcake breakfast is for Breakfast.

Egg and Veggie cupcake breakfast takes 5 minutes to prepare.

Egg and Veggie cupcake breakfast takes 25 minutes to cook.

Egg and Veggie cupcake breakfast makes 1 servings.

The ingredients for Egg and Veggie cupcake breakfast are:

Spinach, fresh, 3 leaf(remove)
Egg, fresh, whole, raw, 1 large(remove)
*Bell pepper - green, .2 cup(remove)
*Athenos Reduced Fat Feta Cheese, .2 oz(remove)

Here is how you make Egg and Veggie cupcake breakfast:

put all the veggies in and cheese, crack egg over top, put in over 350 degree for 20-25 minutes. chill and put in fridge. You can do this in all 12 cupcake holders to make breakfast for the week.Serving Size: 1 cupcakeNumber of Servings: 1Recipe submitted by SparkPeople user JZABISH24.

The nutritional information for Egg and Veggie cupcake breakfast is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 94.9

• Total Fat: 5.6 g
• Cholesterol: 188.0 mg
• Sodium: 165.5 mg
• Total Carbs: 2.9 g
• Dietary Fiber: 1.1 g
• Protein: 8.4 g