Low-carb, high protein breakfast or snack great for eating on the run.
Preheat oven to 400 degrees.
Add all ingredients to blender, blend on low.
Lightly coat a muffin pan with peanut or coconut oil.
Fill each cup halfway and bake for 20 minutes.
Remove from pan and cool.
Serve with salsa if desired.
These can be frozen individually and then reheated in the microwave.
You can substitute 6 egg whites and 2 whole eggs for the 8 eggs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (871g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 728 | ||
Calories from Fat: 360 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40g | 53 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 533.4mg | 164 % | |
Sodium 516.3mg | 18 % | |
Potassium 1367mg | 36 % | |
Total Carbohydrate 67.8g | 20 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 55.6g | ||
Protein 29.1g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 728
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