Breakfast Egg Cups Recipe

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1 vote | 2199 views

Great breakfast, brunch, or dinner item....made this recipe and it held up well over 4 days (breakfast before leaving for work). Original recip is tex mex, but could be adapted to any preference. Took a little longer to bake (abt 25 minutes instead of 20. Plus..make I made it with half real eggs, half egg substitute.

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Ingredients

Cost per recipe $3.42 view details
  • 10 eggs
  • 1/2 c. ricotta
  • 1/2 cup shredded cheddar cheese
  • 1 (4 oz) can chopped green chilis
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 c. chopped cooked chicken or meat of your choice
  • or leave meat out and substitute vegetalbe of your choice

Directions

  1. Spray 12-cup muffin tin with cooking spray. and preheat oven to350-F
  2. In large mixing bowl,whisk eggs together until well blended.
  3. Whisk in ricotta, cheddar, chiles,salt,pepper and mix well.
  4. Add chicken (or add't veggies if omitting meat) and mix.
  5. Spoon 1/4 cup mixture in each of prepared muffin cups.
  6. Bake for 20-35 minutes or untl done.
  7. Run knife around perimeter of egg cups to loosen from cups.
  8. Turn egg cups out onto wire rack and let cool slightly before servimng.
  9. One or two cups per serving, depending on appetite I suppose?
  10. Can substitue ingred to suite your taste.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 839g
Calories 1419  
Calories from Fat 894 63%
Total Fat 99.67g 125%
Saturated Fat 40.64g 163%
Trans Fat 0.0g  
Cholesterol 2092mg 697%
Sodium 2374mg 99%
Potassium 1290mg 37%
Total Carbs 15.0g 4%
Dietary Fiber 1.1g 4%
Sugars 6.84g 5%
Protein 114.48g 183%
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