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Zucchini Egg cups is for Breakfast.

Zucchini Egg cups takes 5 minutes to prepare.

Zucchini Egg cups takes 20 minutes to cook.

Zucchini Egg cups makes 12 servings.

The ingredients for Zucchini Egg cups are:

1/2 cup chopped zucchini
1/4 cup chopped onion
4 slices Canadian Bacon
1 3/4 cup Egg Substitute
1 slice 2% Sharp Cheese
Salt, pepper or hot sauce to taste.

Here is how you make Zucchini Egg cups:

Makes 12 muffinsPreheat oven 350.Spray a 12 serving cupcake tin with non stick spray.Saute Zucchini, Onion and Canadian Bacon in a non stick saute pan for 2 - 3 minutes until onion in soft. Divide in to the 12 muffin cups. Pour egg subtitute in each cup. Slice the in to 12 pieces and place on top of egg. Bake for 20 minutes or until a knive inserted in center comes out clean.Change the veggies for variety. Number of Servings: 12Recipe submitted by SparkPeople user JUSTEL.

The nutritional information for Zucchini Egg cups is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 42.4

• Total Fat: 1.6 g
• Cholesterol: 2.0 mg
• Sodium: 149.3 mg
• Total Carbs: 0.9 g
• Dietary Fiber: 0.2 g
• Protein: 5.6 g