Baked Veggie Cups Recipes

MUFFIN TIN CUSTOMIZABLE VEGGIE EGG CUPS RECIPE BY TASTY

Muffin Tin Customizable Veggie Egg Cups Recipe by Tasty image

Here's what you need: eggs, salt, pepper, fresh spinach, tomato, onion, bell pepper, broccoli, cheddar cheese

Provided by Merle O'Neal

Categories Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

5 eggs
salt, to taste
pepper, to taste
fresh spinach, chopped
tomato, diced
onion, finely diced
bell pepper, finely diced
broccoli, cut into small florets
cheddar cheese

Steps:

Preheat oven to 350ºF (180ºC).
In a greased muffin tin, place your desired combination of fillings into each muffin cup.
In a measuring cup, add salt and pepper to eggs and beat the eggs until smooth.
Season each cup with salt and pepper.
Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
Bake at 350°F (180°C) for 20 minutes, until set.
Enjoy!

Nutrition Facts : Calories 75 calories, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams

CHEESY EGG AND VEGGIE CUPS

Cheesy Egg and Veggie Cups image

Watch our video to learn how to make Cheesy Egg and Veggie Cups! These mini egg and veggie cups are full of colorful veggies & Parmesan cheese.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 Tbsp. oil
2-1/2 cups ORE-IDA Shredded Hash Brown Potatoes
2 cups mixed cut-up fresh vegetables (small broccoli florets, chopped red peppers, shredded carrots)
1 cup KRAFT Shredded Sharp Cheddar Cheese
8 eggs
3 Tbsp. milk
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 375ºF.
Heat oil in large nonstick skillet on medium-high heat. Add potatoes and fresh 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 cheddar.
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 from pan to serve.

Nutrition Facts : Calories 270, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 270 mg, Sodium 300 mg, Carbohydrate 9 g, Fiber 2 g, Sugar 3 g, Protein 16 g

EASY VEGGIE CUPS IDEA (INDIVIDUAL APPETIZERS IN CUPS)

Easy Veggie Cups Idea (Individual Appetizers In Cups) image

Forget the same old veggie tray ideas, these little veggie cups are the perfect individual appetizers in cups for any occasion... An easy vegetarian appetizer, these party snack cups make for easy cleanup and NO double dipping!

Provided by Tara Kuczykowski

Categories Appetizers

Time 15m

Number Of Ingredients 8

Ingredients

1 1/2 cups vegetable dip, divided
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
3 stalks celery, cut into sticks
2 cups sugar snap peas
1 pint grape tomatoes
12 clear crystal party cups (9-oz. size)
12 wooden toothpicks

Steps:

Divide the ranch dip dip between 12 sturdy plastic cups, using 2 tablespoons per cup. One of these 2-tablespoon cookie scoops makes this quick and simple!
Arrange the fresh cut veggies in each plastic cup using toothpicks to hold the grape tomatoes in place.
Cover loosely with plastic wrap until ready to serve. Surround the cups with ice if the weather is extremely hot.

Nutrition Facts : Calories 137 calories, Carbohydrate 7.6 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 10.2 grams fat, Fiber 1 grams fiber, Protein 2.8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 veggie cup, Sodium 366 grams sodium, Sugar 6.3 grams sugar

BAKED VEGGIE CHIPS

Baked Veggie Chips image

Colorful, roasted root vegetable chips are a fun, festive snack or side. These perfectly seasoned veggie chips are so tasty they don't even need dip! -Christine Schenher, San Clemente, California

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 7 servings.

Number Of Ingredients 10

Ingredients

1/2 pound fresh beets (about 2 medium)
1 medium potato
1 medium sweet potato
1 medium parsnip
2 tablespoons canola oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper

Steps:

Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 220mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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