Fiesta Breakfast Cups

(5 Votes)

Share This Recipe

SERVES: 6

SERVING SIZE: 1 muffin

COOK TIME: 30 Min

Muffin tin cups are one of the most versatile and helpful tools in the kitchen. Our Fiesta Breakfast Cups come together quickly and are a perfect solution to feeding a crowd, especially if you're looking for a low-carb breakfast.

What You'll Need

1 cup egg substitute
1 (4-ounce) can chopped green chilies, rinsed and drained
1 cup sliced mushroom, sauteed
2 tablespoons jarred roasted red pepper, drained and chopped
1/2 cup shredded Mexican cheese blend

What to Do

Preheat oven to 350 degrees F. Coat 6 muffin cups with cooking spray.
In a large bowl, combine all ingredients; mix well then spoon into muffin cups.
Bake 20 to 25 minutes, or until eggs are set. Serve immediately.

Notes

Top these off with a little salsa to make it a complete Mexican-style breakfast.

Share This Recipe

Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 83
Calories from Fat 6.8
Total Fat 0.8g 1 %
Saturated Fat 0.4g 2 %
Trans Fat 0.0g 0 %
Protein 14g 29 %

Amount Per Serving % Daily Value *
Cholesterol 2.1mg 1 %
Sodium 137mg 6 %
Total Carbohydrates 15g 5 %
Dietary Fiber 0.4g 2 %
Sugars 0.2g 0 %

Ratings & Comments

My Rating:

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

SissieSass

Jun 20, 2017

I love the idea that you can make these muffins ahead and serve them to guests. Can you freeze them for kids to make and pop in the microwave for after school snacks or quick morning breakfasts to take on the way to the bus stop? My mom used to freeze eggs, but when we reheated them in the microwave, they turned rubbery.