Brunch

Baked Vegetable Egg Cups is for Breakfast.

Baked Vegetable Egg Cups takes 10 minutes to prepare.

Baked Vegetable Egg Cups takes 30 minutes to cook.

Baked Vegetable Egg Cups makes 6 servings.

The ingredients for Baked Vegetable Egg Cups are:

1 Tbsp Earth Balance Buttery Spread
1.5 cups left over steamed vegetables or frozen mixed vegetables thawed and dried (I used steamed carrots, broccoli, cauliflower and snap peas)
3 cups egg beaters (I used fat free egg beaters)
.5 cup of cottage cheese or any low fat cheese
Salt and Pepper to taste
1 tsp each chopped sage and rosemary or any herbs you prefer
Non stick cooking spray

Here is how you make Baked Vegetable Egg Cups:

Preheat oven to 350 degrees. Spray a large 6 cupcake pan with non stick cooking spray and split Earth Balance between 6 cups.Add .25 cup of vegetables to bottom of each cup. Add .5 cup egg beaters, 1 T cottage cheese, salt and pepper to taste and top with a sprinkling of herbs.Place cupcake pan on a large baking pan with side high enough to make a water bath. Bake in water bath for approx 25 minutes or until cups are set. CAREFULLY remover tray with water and continue baking another 5 minutes until slightly brown.Number of Servings: 6Recipe submitted by SparkPeople user MISSJCISRUNNING.

The nutritional information for Baked Vegetable Egg Cups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 105.2

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 290.8 mg
• Total Carbs: 3.9 g
• Dietary Fiber: 0.8 g
• Protein: 14.6 g

The dietary needs meet for Baked Vegetable Egg Cups is Vegetarian