Muffin tin egg cups

Muffin tin egg cups

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Goodnes

Goodnes

Community member

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

Ingredients

12Servings
MetricImperial
45 g
red bell pepper
45 g
green bell pepper
8
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

Utensils

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

Nutrition per serving

Cal60
Fat4 g
Protein5 g
Carb2 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
    • 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 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.

  • Enjoy your meal!

    Muffin tin egg cups

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