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Add a photoGreat breakfast, brunch, or dinner item....made this recipe and it held up well over 4 days (breakfast before leaving for work). Original recip is tex mex, but could be adapted to any preference. Took a little longer to bake (abt 25 minutes instead of 20. Plus..make I made it with half real eggs, half egg substitute.
Ingredientes
- 10 eggs
- 1/2 c. ricotta
- 1/2 cup shredded cheddar cheese
- 1 (4 oz) can chopped green chilis
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 c. chopped cooked chicken or meat of your choice
- or leave meat out and substitute vegetalbe of your choice
Direcciones
- Spray 12-cup muffin tin with cooking spray. and preheat oven to350-F
- In large mixing bowl,whisk eggs together until well blended.
- Whisk in ricotta, cheddar, chiles,salt,pepper and mix well.
- Add chicken (or add't veggies if omitting meat) and mix.
- Spoon 1/4 cup mixture in each of prepared muffin cups.
- Bake for 20-35 minutes or untl done.
- Run knife around perimeter of egg cups to loosen from cups.
- Turn egg cups out onto wire rack and let cool slightly before servimng.
- One or two cups per serving, depending on appetite I suppose?
- Can substitue ingred to suite your taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 839g | |
| Calories 1419 | |
| Calories from Fat 894 | 63% |
| Total Fat 99.67g | 125% |
| Saturated Fat 40.64g | 163% |
| Trans Fat 0.0g | |
| Cholesterol 2092mg | 697% |
| Sodium 2374mg | 99% |
| Potassium 1290mg | 37% |
| Total Carbs 15.0g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.84g | 5% |
| Protein 114.48g | 183% |
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