Quick egg breakfast!
Source: Katie Austin
Add all ingredients to a mug or spread across multiple cupcake moulds. Can add other veggies, such as pickles, sweetcorn, peas etc. Microwave for 90 seconds, or oven bake until cooked. Can top with avocado, tomato, sauce etc. once cooked.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (846g) | ||
Recipe Makes: Servings | ||
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Calories: 1537 | ||
Calories from Fat: 754 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 83.7g | 112 % | |
Saturated Fat 24.1g | 121 % | |
Monounsaturated Fat 32.6g | ||
Polyunsanturated Fat 17.9g | ||
Cholesterol 536mg | 165 % | |
Sodium 748.5mg | 26 % | |
Potassium 1726.3mg | 45 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 13.5g | ||
Protein 171.7g | 245 % | |
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: 1537
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