Breakfast

Egg and veggie cupcake is for Breakfast.

Egg and veggie cupcake takes 10 minutes to prepare.

Egg and veggie cupcake takes 30 minutes to cook.

Egg and veggie cupcake makes 6 servings.

The ingredients for Egg and veggie cupcake are:

0.25 tsp Garlic powder
5.0 spear, large (7-1/4" to 8-1/2") Asparagus, fresh
0.5 cup, chopped Kale
0.25 tsp Mrs. Dash (R) Original Blend
0.25 cup Dairy, Milk - Whole - 1 cup
2.0 oz Spinach - Dole Baby Spinach
0.5 serving 1 Med. Green Bell Pepper
8.0 serving Egg, Jumbo, Oakdell Farms grade A (1 egg = 63g)
0.5 tsp Pink Himalayan Salt
3.0 spear (about 5" long) Broccoli, fresh

Here is how you make Egg and veggie cupcake:

Put all ingredients in a blender. Blend on high speed. Pour into large cupcakes pan. Serving Size: Makes 6 large cupcakesNumber of Servings: 6.0Recipe submitted by SparkPeople user KWEENIE1971.

The nutritional information for Egg and veggie cupcake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 142.6

• Total Fat: 7.1 g
• Cholesterol: 361.5 mg
• Sodium: 267.6 mg
• Total Carbs: 3.8 g
• Dietary Fiber: 1.4 g
• Protein: 12.4 g

The dietary needs meet for Egg and veggie cupcake is Vegetarian