Muffin tin egg cups

Name: Muffin tin egg cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: International
Ingredients: 0.5 cup red bell pepper; 0.5 cup green bell pepper; 8 large eggs; 0.66 cup evaporated lowfat milk (e.g. Nestlé® Carnation Evaporated Lowfat 2% Milk); 0.75 cup light cheddar cheese (shredded, optional); salt; pepper; nonstick cooking spray

Based on 11 ratings

Ingredients

2Servings

MetricImperial

7½ g

red bell pepper

7½ 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

Utensils

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

Nutrition per serving

Cal60

Fat4 g

Protein5 g

Carb2 g

Step 1/3
- 7½ g red bell pepper
- 7½ 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
- 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
- oven
Bake at 190°C/350°F for approx. 20 min., rotating pan halfway through baking time. Serve immediately.
Enjoy your meal!