Side Items

Zucchini/Tomato Southwestern Egg Cups is for Breakfast.

Zucchini/Tomato Southwestern Egg Cups takes 15 minutes to prepare.

Zucchini/Tomato Southwestern Egg Cups takes 18 minutes to cook.

Zucchini/Tomato Southwestern Egg Cups makes 6 servings.

The ingredients for Zucchini/Tomato Southwestern Egg Cups are:

1 carton Southwestern Egg Beaters (15 oz)
2 oz. shredded 2% Cheddar Cheese
6 slices Turkey Bacon (cooked)
1 zucchini, shredded
12 grape tomatoes, sliced
1 Tbl. Olive Oil
garlic
Salt
Pepper

Here is how you make Zucchini/Tomato Southwestern Egg Cups:

Preheat oven to 400Julienne or shred zucchini and slice grape tomatoes. Saute in pan, with olive oil until soft. Cook turkey bacon in pan or microwave until crisp and cut up. Shred cheese.Spray muffin cups with Pam.Evenly divide zucchini/tomato mixture in muffin cups. Top with bacon and shredded cheese. Divide Egg Beaters between 12 cups (a tiny bit more than 1/8 cup each). Bake 15-18 min. or until set.Serving Size:?2 muffins per serving

The nutritional information for Zucchini/Tomato Southwestern Egg Cups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 93.9

• Total Fat: 5.3 g
• Cholesterol: 11.7 mg
• Sodium: 280.9 mg
• Total Carbs: 2.8 g
• Dietary Fiber: 0.4 g
• Protein: 7.4 g