Kids

Veggie egg cups is for Breakfast.

Veggie egg cups takes 20 minutes to prepare.

Veggie egg cups takes 25 minutes to cook.

Veggie egg cups makes 10 servings.

The ingredients for Veggie egg cups are:

12.0 large Egg, fresh, whole, raw
1.0 package (10 oz) Spinach, fresh
2.0 cup, pieces or slices Mushrooms, fresh
1.0 cup, sliced Zucchini
0.25 cup, chopped Onions, raw
4.0 fl oz Milk, 2%, with added nonfat milk solids, without added vit A
3.0 oz Cheddar Cheese
4.0 tbsp Butter, salted

Here is how you make Veggie egg cups:

Melt part butter and cook mushrooms. Steam spinach with water. When mushrooms are done, remove to a large bowl. Add remaining butter and cook onion and zucchini. Add spinach to bowl. When onions and zucchini are done, add them to the bowl. Crack 12 eggs into the bowl, add milk and wisk with a fork. Evenly distribute egg mixture to 21 muffin tins. Bake 15 to 25 minutes till set and fully cooked.Serving Size: makes 21 cups, 2 cups per servingNumber of Servings: 10.0Recipe submitted by SparkPeople user HSANDERS80.

The nutritional information for Veggie egg cups is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 182.3

• Total Fat: 13.6 g
• Cholesterol: 245.6 mg
• Sodium: 201.6 mg
• Total Carbs: 3.8 g
• Dietary Fiber: 1.1 g
• Protein: 11.6 g

The dietary needs meet for Veggie egg cups is Low Carb