Taco Egg Cups – School Nutrition Association

Nutrition Information

53 cal., 8 g pro., 1.2 g fat, 0.5 g sat. fat, 3 g carb., .5 g fiber, 228 mg sod., 1 g sugar

Servings

24 (2 egg cups)

Meal Pattern

2.25-oz.-eq. meat/meat alternate, 1/8 cup vegetables, additional

Cuisine

Breakfast, Mexican

Ingredients

1 1/4 qt. liquid egg whites
2 Tbsp. carne asada seasoning mix*
8 oz. spinach
12 oz. broccoli
2 oz. green onions
7 oz. ham
2 oz. cheddar cheese

Instructions

Set oven to 400°F. In a blender, blend liquid egg whites, spinach, broccoli, carne asada seasoning mix and green onions.
Spray two 24-cup muffin tins with non-stick cooking spray.
Pour 1/3 cup egg mixture into each cup, top with 2 tsp. ham and 1 tsp. cheddar cheese.
Bake for 8 minutes. Cool in tins for 5 minutes.
Remove from tins and serve immediately.

Notes & Comments

*Notes: Cholula^® Chile Pepper Carne Asada Seasoning Mix can be used in this recipe.

Source

Recipe and Photo: McCormick for Chefs
Nutrition and Meal Pattern Analyses: Chef Rebecca Polson, CC, SNS