Comida Kraft
Recipe Box

Cheesy Egg and Veggie Cups

Prep Time
Total Time

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 water for the milk.


  • 6 servings

Nutritional Information

Serving Size 6 servings
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.

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