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Scrambled Eggs In Bologna Cups

Microwaverina's picture
  Bologna slices 4 (About 4 Inches In Diameter)
  Eggs 3
  Half and half 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Sliced mushrooms 2 1⁄2 Ounce, drained (1 Jar)
  Chopped green pepper 1 Tablespoon
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)

1. Place each bologna slice in 6-ounce custard cup or coffee mug. Arrange cups in circle on dinner plate. Beat eggs, half-and-half, salt and pepper in 4-cup measure. Mix in mushrooms and green pepper. Microwave uncovered on medium (50%) until hot, 1 to 2 minutes.
2. Stir in shredded cheese. Divide mixture among bologna cups. Cover loosely and microwave on medium (50%) 3 minutes; rotate plate 1/2 turn. Microwave until egg mixture is almost set, 1 to 3 minutes longer. Let stand 5 minutes. (Eggs will continue to cook while standing.)

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 854 Calories from Fat 618

% Daily Value*

Total Fat 70 g107.5%

Saturated Fat 31.8 g159.2%

Trans Fat 0 g

Cholesterol 810.4 mg270.1%

Sodium 2106.5 mg87.8%

Total Carbohydrates 8 g2.6%

Dietary Fiber 0.27 g1.1%

Sugars 5.5 g

Protein 44 g88.6%

Vitamin A 35% Vitamin C 20.8%

Calcium 61.1% Iron 23.6%

*Based on a 2000 Calorie diet

Scrambled Eggs In Bologna Cups Recipe