NOTE2: Ensure vegetables are finely cut. If too large, causes muffin to separate.
NOTE3: Grease with butter or shortening, PAM allowed muffins to stick.
NOTE4: After egg poured, stir contents of each cup, then top with floweretts slightly depressed.
1) Preheat oven to 350ºF (180ºC).
2) In a greased muffin tin, place your desired combination of fillings into each muffin cup.
3) In a measuring cup, add salt and pepper to eggs and beat the eggs until smooth.
4) Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
5) Bake at 350°F (180°C) for 20 minutes, until set.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
Please let us know if you have
any suggestions on how to make this website better.
Muffin Tin Veggie Egg Cup (MH) recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
This page may contain affiliate links to products through which we earn commission used to support this website development and operations.
Data from USDA National Nutrient Database.
