Preheat oven to 375 and spray cupcake pan with vegetable spray.
Whisk the eggs, milk, oil, baking powder and salt and pepper together until smooth.
Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese. Pour enough egg mixture in each well to come to the top.
Bake in preheated 375 oven for 15-20 minutes. Cool 5 minutes before removing from pan. Serve immediately, or freeze for quick microwavable breakfasts.
Variation: grate potato and add to the bottom of each oiled muffin cup before anything else goes in. Bake for a few minutes, until potatoes are crispy, then add the remainder of the ingredients.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (233g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 254 (67%)|
|Amt Per Serving||% DV|
|Total Fat 28.2g||38 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 736.8mg||227 %|
|Sodium 858.8mg||30 %|
|Potassium 364.3mg||10 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.1g|
|Protein 28.2g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 379
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