Gentle Baked Egg Cups
You can use parchment baking liners or silicon baking cups. Parchment works a bit better but both work here.If you prefer you can add whole eggs to the cups and skip the scrambling step.
Servings: 6 servings
Calories: 57kcal
Ingredients
- 4 large eggs
- ¼ teaspoon salt
- ½ cup very soft vegetables carrots, zucchini, green beans, peas, butternut squash
Instructions
- Preheat your oven to 350℉.
- Prepare six parchment baking liners or silicon baking cups in a muffin tin.
- Add the eggs and salt to a bowl and scramble with a fork.
- Add the vegetables and pour the egg mixture evenly across the six cups and bake for 12 minutes.
Nutrition
Calories: 57kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 151mg | Potassium: 78mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 950IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
