Muffin tin egg cups

Based on 9 ratings
Sponsored
Nestlé

Nestlé

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
45 g red bell pepper
45 g green bell pepper
large eggs
150 ml evaporated lowfat milk (e.g. Nestlé® Carnation Evaporated Lowfat 2% Milk)
90 g light cheddar cheese (shredded, optional)
salt
pepper
nonstick cooking spray
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
60
Protein
5 g
Fat
4 g
Carb
2 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.
    • 45 g red bell pepper
    • 45 g green bell pepper
    • large eggs
    • 150 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.
    • 90 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.