IKEA EGG CUPS RECIPES

Name: Egg Breakfast Cups Recipe by Tasty
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 5 eggs; salt, to taste; pepper, to taste; spinach, chopped; tomato, diced; onion, diced fine; 1 bell pepper, diced fine; 1 head broccoli, cut into small florets; parmesan cheese; cheddar cheese

EGG BREAKFAST CUPS RECIPE BY TASTY

Egg Breakfast Cups Recipe by Tasty image

Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese

Provided by Joey Firoben

Total Time 30 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

5 eggs
salt, to taste
pepper, to taste
spinach, chopped
tomato, diced
onion, diced fine
1 bell pepper, diced fine
1 head broccoli, cut into small florets
parmesan cheese
cheddar cheese

Steps:

Preheat oven to 350°F (180°C).
In a measuring cup, beat the eggs until smooth. Set aside.
In a greased muffin tin, place your desired combination of fillings into each muffin cup.
Season each cup with salt and pepper.
Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
Bake for 20 minutes, until set.
Enjoy!

Nutrition Facts : Calories 98 calories, CarbohydrateContent 5 grams, FatContent 5 grams, FiberContent 1 gram, ProteinContent 7 grams, SugarContent 2 grams

VEGGIE EGG CUPS | RECIPES | WW USA

Veggie Egg Cups | Recipes | WW USA image

These cups can be filled with any combo of vegetable, herb, and cheese you have on hand. Broccoli, scallion, and cheddar? Yum. Red bell pepper, Italian seasoning, and mozzarella? Yes, please. Store them in the fridge for up to 4 days.

Provided by WEIGHTWATCHERS.COM

Categories Breakfast

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 spray(s) Cooking spray
1 cup(s) Fresh tomato(es) chopped
6 Tbsp Crumbled feta cheese
1 Tbsp Dill chopped, or ¾ tsp dried dill
5 large egg(s) Egg(s)
2 Tbsp Fat free skim milk
0.25 tsp Kosher salt
0.25 tsp Black pepper

Steps:

Preheat the oven to 350°F. Coat a 6-cup muffin tin with cooking spray. Divide the tomatoes evenly among the muffin cups. Sprinkle 1 tbsp cheese into each muffin cup, then sprinkle the dill evenly into the cups.
In a medium bowl, whisk the eggs, milk, salt, and black pepper. Pour the mixture evenly into the muffin cups. Bake until set, 20 to 22 minutes. Run a thin knife or spatula around the edge of each egg cup and gently remove from the pan.
Serving size: 1 egg cup

Nutrition Facts : Calories 24 kcal

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