Tomato Veggie Egg Cups

Tomato Veggie Egg Cups Spray a non stick skillet with cooking spray, and heat over medium high heat. add veggies and cook for 5 7 minutes, until just softened. drain off any excess liquid, and set aside to cool. whisk the eggs, mustard, curry powder, smoked paprika, salt and pepper in a mixing bowl. Instructions. 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.

Veggie Egg Cups Healthy Recipes Ww Canada Preheat oven to 350 degrees f and generously grease a standard non stick 12 slot muffin tin with cooking spray. set aside. heat a large non stick skillet over medium heat. once hot, add in oil, red pepper, green pepper, and onion, then cook for 5 7 minutes, or until peppers are tender, stirring regularly. In a 4 cup glass measuring cup or mixing bowl, whisk together the eggs and milk. add the pepper and salt; whisk in. add the tomatoes, basil, onion and cheese; stir to combine. evenly distribute in the prepared muffin tin (will fill to just below to the top of each cavity). In a large bowl whisk together eggs, almond milk, salt and pepper until well combined. fill each muffin about 3 4 way full with egg mixture, pouring over the veggies already in each tin. if using cheese, add 1 tablespoon on top of each egg muffin. bake for 25 30 minutes until eggs are set and puff up in the tin. Preheat oven to 375 degrees. coat a 12 cup muffin pan with cooking spray. in medium bowl, mix eggs, egg whites, spinach, italian seasoning, salt and pepper until blended. pour egg mixture into prepared muffin cups. fill each cup about 3 4 of the way. sprinkle sun dried tomatoes and feta cheese over egg mixture. bake for 15 18 minutes.