Muffin tin egg cups

Muffin tin egg cups

Based on 11 ratings
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Goodnes

Goodnes

Community member

Difficulty

Easy 👌

Preparation

15 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
g
red bell pepper
g
green bell pepper
1⅓
large eggs
25 ml
evaporated lowfat milk (e.g. Nestlé® Carnation Evaporated Lowfat 2% Milk)
15 g
light cheddar cheese (shredded, optional)
salt
pepper
nonstick cooking spray
MetricImperial

Utensils

oven, muffin tin, whisk, cutting board, knife, large mixing bowl

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How-To Videos

how-to-grate-cheese

How to grate cheese

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-measure

How to measure

Nutrition per serving

Cal60
Fat4 g
Protein5 g
Carb2 g
  • Step 1/3

    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.
    • g red bell pepper
    • g green bell pepper
    • 1⅓ large eggs
    • 25 ml evaporated lowfat milk (e.g. Nestlé® Carnation Evaporated Lowfat 2% Milk)
    • salt
    • pepper
    • nonstick cooking spray
    • oven
    • muffin tin
    • whisk
    • cutting board
    • knife
    • large mixing bowl

    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.

  • Step 2/3

    Pour egg mixture into cups, filling each three-quarters of the way full. Sprinkle with cheese.
    • 15 g light cheddar cheese (shredded)
    • muffin tin

    Pour egg mixture into cups, filling each three-quarters of the way full. Sprinkle with cheese.

  • Step 3/3

    Bake at 190°C/350°F for approx. 20 min., rotating pan halfway through baking time. Serve immediately.
    • oven

    Bake at 190°C/350°F for approx. 20 min., rotating pan halfway through baking time. Serve immediately.

  • Enjoy your meal!

    Muffin tin egg cups

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