Comida Kraft
Recipe Box

Cheesy Egg and Veggie Cups

No referer *
Prep Time
20
min.
Total Time
35
min.
Servings

6 servings

Watch our video to learn how to make Muffin Tin Cheesy Veggie and Egg Cups! These mini vegetable frittatas are full of colorful veggies & Parmesan cheese.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Heat oil in large nonstick skillet on medium-high heat. Add potatoes and remaining vegetables; mix lightly. Cook 6 to 8 min. or until potatoes are browned, stirring occasionally. Spoon into 12 muffin pan cups sprayed with cooking spray; top with shredded cheese.
  • Whisk remaining ingredients until blended; pour over ingredients in muffin cups.
  • Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing cups rom pan to serve.

Serving Suggestion

Serve with toasted whole grain bread slices.

Substitute

Substitute water for the milk.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 310
Total fat 19g
Saturated fat 7g
Cholesterol 270mg
Sodium 380mg
Carbohydrate 18g
Dietary fiber 2g
Sugars 2g
Protein 17g
% Daily Value
Vitamin A 70 %DV
Vitamin C 25 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Cheesy Egg and Veggie Cups is rated 4.5 out of 5 by 4.
  • 2016-07-28T10:11CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_150581, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from I have made this recipe three times now. I have made this recipe three times now. Super simple. I use foil cupcake cups as they are easier to freeze in them and keep their shape in freezer bag. I use Alexis hash browns with garlic and white pepper. I use 1 cup of frozen baby bud broccoli, thaw and chopped and 1/2 c each of red pepper and carrot, shaved with potato peeler. I have prepped and fried the potatoes and veggies the day before and then do the egg and cheeses on day of baking. I have tried these out on several friends and they are a winner. They freeze well and you use as grab and go breakfest on the run. The only thing that I added was fresh ground black pepper.
Date published: 2014-09-09
Rated 3 out of 5 by from I was going to make these in a mini muffin pan but after 1 tray I switched to a 12x8 size glass... I was going to make these in a mini muffin pan but after 1 tray I switched to a 12x8 size glass dish. I added broccoli, carrots, red peppers, and an onion. It was good but it needed something. Next time I will add salt, pepper and a little Adobo seasoning.
Date published: 2013-12-26
Rated 5 out of 5 by from I whipped these up before work this morning and they are awesome. I whipped these up before work this morning and they are awesome. I used broccoli, shredded carrots, corn, chopped red pepper, chopped red onion. They are healthy and colorful and taste great. I'm going to freeze portions for weekday breakfasts.
Date published: 2013-09-21
Rated 5 out of 5 by from Made these this morning and used red and green peppers, a small sweet onion and a little jalapeno. Made these this morning and used red and green peppers, a small sweet onion and a little jalapeno. Will definitely make these, maybe using different cheeses. A lot of options with this.
Date published: 2013-09-22
  • 2016-07-28T10:11CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_150581, PRD, sort_relevancy
  • clientName_khcrm

K:62994v0:150581

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