|45 g||red bell pepper|
|45 g||green bell pepper|
|150 ml||evaporated lowfat milk (e.g. Nestlé® Carnation Evaporated Lowfat 2% Milk)|
|90 g||light cheddar cheese (shredded, optional)|
|nonstick cooking spray|
Mixed salad with white balsamic honey mustard dressing
Eat the egg cups with a light and healthy fresh green salad!
Preheat oven to 190°C/350°F. Spray muffin tin with cooking spray. Chop bell pepper and spoon into each cup. Beat eggs and evaporated milk in large bowl. Season with salt and pepper.
Pour egg mixture into cups, filling each three-quarters of the way full. Sprinkle with cheese.