- Level
- very easy
- Prep Time
- 15 min
- Total Time
- 45 min
- Makes
- 12 pieces
Ingredients
- 6
- eggs
- 1 cup
- diced canned corned beef
- 250 mL
- 1
- medium onion, finely diced
- 1 cup
- diced zucchini
- 250 mL
- 1 cup
- shredded marble cheese
- 250 mL
- 2 cups
- shredded yellow-fleshed potatoes (about 1 large potato)
- 500 mL
Directions
- Step 1
- Preheat oven to 400°F (200°C). Grease 12-cup non-stick muffin pan.
- Step 2
- In large bowl whisk together eggs. Mix in corned beef, onion, zucchini and cheese.
- Step 3
- Divide shredded potatoes into prepared muffin tins. Top potato with egg mixture. Bake 18 to 20 min., or until puffed and golden. Cool 5 min. in muffin pan before transferring egg cups to a plate. Enjoy warm or cool.
Tips
Freeze in a plastic zip-top bag and thaw for quick breakfasts or snacks.
Nutritional Facts
- Per:
- Calories:
- 110
- Fat:
- 6
- Saturated Fat:
- 3
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 6
- Fibre:
- 1
- Sugar:
- 1
- Sugar Alcohols:
- Cholesterol:
- 110 mg
- Protein:
- 8
- Iron:
- Sodium:
- 220 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
