Baked Egg Puffs
by jaclynK
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INGREDIENTS
- 2 large eggs
- 4 large egg whites
- 1/2 cup squash or butternut squash puree
- 2 tbsp shredded cheddar cheese
- 2 tbsp flour
- 1/2 tsp baking powder
- 1/4 tsp salt
INSTRUCTIONS
Whisk all ingredients. Divide evenly among ramekins or coffee cups, etc. Bake at 400 for 13-15 minutes until tops are puffed and eggs are no longer runny.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (102g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 126 | ||
| Calories from Fat: 58 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.5g | 9 % | |
| Saturated Fat 2.5g | 12 % | |
| Monounsaturated Fat 2.3g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 216.2mg | 67 % | |
| Sodium 161.1mg | 6 % | |
| Potassium 140.4mg | 4 % | |
| Total Carbohydrate 5.9g | 2 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 5.9g | ||
| Protein 11.3g | 16 % | |
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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. |
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Calories per serving: 126
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