Lunch

Broccoli, Cheese and Egg Cups is for Lunch.

Broccoli, Cheese and Egg Cups takes 10 minutes to prepare.

Broccoli, Cheese and Egg Cups takes 20 minutes to cook.

Broccoli, Cheese and Egg Cups makes 12 servings.

The ingredients for Broccoli, Cheese and Egg Cups are:

1 jumbo egg
1 cup egg substitue
1 sheet of pillsbury pie crust
5 oz of reduced fat shredded cheddar cheese (finely shredded)
1 bag 10 oz frozen broccoli (thawed and cooked)
1 tsp salt
1/2 tsp pepper
1 12 cup nonstick cupcake pan

Here is how you make Broccoli, Cheese and Egg Cups:

Preheat oven to 400. While oven is preheating place pie crust sheet on clean counter. Take a clean glass about inches a round and make 8 circles out of crust. take excess and rll into a ball and roll out and make 4 more circles. Take your cupcake pan and place a pie crust circle into a cupcake hole and push it up the sides repeat 11 more times. Poke holes in the bottom and bake until golden brown. Take out and put to the side. In a mixing bowl mix together eggs, milk, broccoli, cheese, salt and pepper. Take mixture and fill each cup a little more than half way up.Bake for 15 to 20 minutes or until tothpick pked in the middle comes out clean. Cool and ENJOY!!!Number of Servings: 12Recipe submitted by SparkPeople user APPLE66.

The nutritional information for Broccoli, Cheese and Egg Cups is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 116.1

• Total Fat: 5.5 g
• Cholesterol: 28.6 mg
• Sodium: 407.4 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 0.8 g
• Protein: 6.6 g

The dietary needs meet for Broccoli, Cheese and Egg Cups is Vegetarian