Egg Cupcakes Recipe
Easy and delicious egg cupcakes perfect for breakfast or a quick snack.
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Main Ingredients
- 6 Eggs
- ¼ cup Milk
- ½ cup Cheese, shredded
- ¼ cup Bell Peppers, diced
- ¼ cup Spinach, chopped
- to taste Salt and Pepper
Preheat your oven to 375°F (190°C).
In a mixing bowl, beat the eggs and milk together.
Add the cheese, bell peppers, spinach, salt, and pepper. Mix well.
Pour the mixture into a greased muffin tin, filling each cup about ¾ full.
Bake for 20 minutes or until the egg cupcakes are set and lightly golden.
Let them cool for a few minutes before removing from the tin. Serve warm.
Calories: 150kcal | Carbohydrates: 2g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 200mg | Sodium: 300mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 1mg
Breakfast, Cupcakes, Eggs
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