Breakfast

Sandy C's veggie egg cup is for Breakfast.

Sandy C's veggie egg cup takes 15 minutes to prepare.

Sandy C's veggie egg cup takes 60 minutes to cook.

Sandy C's veggie egg cup makes 12 servings.

The ingredients for Sandy C's veggie egg cup are:

8.0 tbsp Parmesan Cheese, grated
12.0 large Egg, fresh, whole, raw
6.0 oz Goat Cheese, Soft
6.0 clove Garlic
1.0 small Onions, raw
4.0 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet peppers (bell)
0.67 tbsp Extra Light Olive Oil
4.0 large Egg white, fresh
9.0 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)
4.0 oz Fairlife - 2% Milk (Ultra Filtered)

Here is how you make Sandy C's veggie egg cup:

Wash and dry vegetables. Chop peppers and onion into quarters. Peel garlic. Toss in 2 tsp. Olive oil, place on pan and roast in 375 oven for 25-30 minutes, turning over half way through. Put veggies into food processor and pulse until chopped into dime size (or smaller) pieces. Divide evenly between jumbo silicone muffin cups. Add 1/2 oz of crumbled goat cheese to each cup and stir up gently to mix. In a bowl whisk together 12 eggs, 4 egg whites and 1/2 cup 2% Fairlife milk. Add 1/3 cup of egg mixture to each muffin cup. It should be almost completely full. Sprinkle 2 tsp parmesan cheese on top of each cup and bake at 375 until lightly browned. Serving Size: 1 egg cupNumber of Servings: 12.0Recipe submitted by SparkPeople user SANDYC721.

The nutritional information for Sandy C's veggie egg cup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 170.5

• Total Fat: 9.9 g
• Cholesterol: 196.0 mg
• Sodium: 226.3 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 1.6 g
• Protein: 13.0 g

The dietary needs meet for Sandy C's veggie egg cup is Vegetarian