Veggie Cups Recipe

Looking for an easy Veggie cups recipe? Learn how to make Veggie cups using healthy ingredients.


Submitted by branawyn

Makes 12 servings



Tasty breakfast treat - modified from South Beach phase one recipie

Recipe Ingredients for Veggie cups

14 ounces frozen pepper strips
8 ounces frozen chopped white onions
10 ounces frozen chopped spinach
1 cup egg substitute
10 ounces chopped white mushrooms
3/4 cup reduced fat shredded cheese

Recipe Directions for Veggie cups

  1. Defrost frozen spinach and drain.

  2. Combine spinach, peppers, onions, and mushrooms in a bowl.

  3. Add cheese and egg substitute and mix well, making sure all vegetables are covered with the egg mixture.

  4. Spray a cupcake or muffin pan with non-stick cooking spray or spray cupcake cups.

  5. Fill each muffin space with the veggie mixture.

  6. Preheat oven to 450 degrees and cook for approximately 1/2 hour to 40 minutes, or until the top is slightly browned.

Categories

Breakfast

Nutrition Facts
Serving Size 127.1g
Amount Per Serving
Calories
65
Calories from Fat
22
% Daily Value*
Total Fat
2.4g
4%
Saturated Fat
0.9g
4%
Trans Fat
0.0g
Cholesterol
5mg
2%
Sodium
108mg
4%
Potassium
304mg
9%
Total Carbohydrates
3.8g
1%
Dietary Fiber
1.1g
4%
Sugars
1.4g
Protein
6.1g
Vitamin A 47% Vitamin C 47%
Calcium 10% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in calcium
  • High in iron
  • High in manganese
  • High in pantothenic acid
  • High in potassium
  • High in riboflavin
  • High in selenium
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin C
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