Breakfast egg cups
Fluffy and moist breakfast egg cups are the protein-loaded treat your kids will enjoy eating on the go.
Servings: 4
Ingredients
- 4 eggs
- 4 bread slices
- 1 small chopped onion
- 1 small chopped tomato
- ½ cup mix vegetables finely chopped (carrot, broccoli, etc)
- ½ cup grated cheese
- salt and pepper to taste
Instructions
- Preheat oven to 325°F (165°C).
- Take a muffin tin and place a bread slice in it.
- Press a bread slice into the tin, using a thin glass or your fingers, so that it takes shape of a cup.
- Crack an egg in it.
- Add chopped onions, tomatoes, vegetables.
- Sprinkle some salt and pepper.
- Add cheese.
- Repeat with the rest of the bread slices.
- Put the muffin tin in the oven.
- Cook for 15 minutes for a runny yolk.
- Cook it for 5 more minutes or until the yolk is done if your kid likes well-cooked yolk.
- Remove from oven and serve hot.
Calories: 220kcal | Carbohydrates: 20g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 336mg | Potassium: 238mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1559IU | Vitamin C: 6mg | Calcium: 181mg | Iron: 2mg
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This recipe appears in this article: 11 egg recipes for kids who don’t like eggs
