Try this Breakfast egg muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325°. Coat a muffin tin with cooking spray. Add your choice of fillings to the muffin tins. Divide the egg mixture evenly among the prepared muffin cups. Bake for 25 minutes.
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Serving Size: 1 Serving (88g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 163 | ||
Calories from Fat: 112 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 298.4mg | 92 % | |
Sodium 229.3mg | 8 % | |
Potassium 138.8mg | 4 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 11.9g | 17 % | |
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: 163
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