Preheat oven to 350 degrees F. Use cooking oil to grease a nonstick muffin pan and set aside.
While oven is preheating, heat the oil in a large nonstick skillet over medium-high heat. Sauté onions for 5 minutes, until soft; add bell peppers, tomato and salt, and sauté for another 3 to 4 minutes. If using sausage, then add along with bell peppers and tomatoes and sauté for another 5 to 7 minutes.
Add swiss chard and cook until wilted, about 1 minute more. Set aside.
In a large bowl, whisk the eggs, milk, flour, cheese, salt and pepper until well combined.
Portion out the vegetable (and sausage) mixture into 12 muffin wells. Pour the egg mixture on top, and bake for 25 to 30 minutes until firm.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 362 (62%)|
|Amt Per Serving||% DV|
|Total Fat 40.3g||54 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 1424.9mg||438 %|
|Sodium 564.2mg||19 %|
|Potassium 593.5mg||16 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 8.9g|
|Protein 46.7g||67 %|
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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: 588
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