Muffin tin egg cups

Muffin tin egg cups

Based on 8 ratings
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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
  • rubber spatula
  • cutting board
  • knife
  • large mixing bowl

Enjoy with

Mixed salad with white balsamic honey mustard dressing
Eat the egg cups with a light and healthy fresh green salad!

Nutrition per serving

Cal
60
Protein
5g
Fat
4g
Carb
2g

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 red bell pepper
  • 45 green bell pepper
  • 8 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 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.