Breakfast

Tina's Veggie Egg Cups is for Breakfast.

Tina's Veggie Egg Cups takes 30 minutes to prepare.

Tina's Veggie Egg Cups takes 20 minutes to cook.

Tina's Veggie Egg Cups makes 6 servings.

The ingredients for Tina's Veggie Egg Cups are:

Frozen Spinach (10 oz.)
1/4 cup bell peppers, chopped (green, yellow, red or orange)
1/4 cup mushrooms, fresh, chopped
1/4 cup onions, raw, chopped
1 c. Egg Beaters or other egg substitute
3/4 c. reduced fat cheese
Tabasco sauce, dashes to taste

Here is how you make Tina's Veggie Egg Cups:

Preheat oven to 350 degrees. Spray muffin tin cups with nonstick spray. Cook spinach in the microwave approximately 4-5 minutes; drain thoroughly and let cool. Mix peppers, mushrooms and onion with spinach. Add cheese, egg and mix thoroughly. Makes a thick type of batter. Add Tabasco sauce to taste, if desired. Divide between each of the 12 muffin cups. Cook 20 minutes or until a knife inserted in the center of the egg cups comes out clean. Can freeze and reheat if desired.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user TIBRAD.

The nutritional information for Tina's Veggie Egg Cups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 75.9

• Total Fat: 3.1 g
• Cholesterol: 10.4 mg
• Sodium: 202.8 mg
• Total Carbs: 4.0 g
• Dietary Fiber: 1.4 g
• Protein: 8.9 g