Try this Pumpkin Chai Egg Puffs recipe, or contribute your own.
Suggest a better descriptionSource: Prep-Ahead Breakfasts and Lunches by Alea Milham
Grease a muffin tin. Preheat the oven to 400.
In a large bowl, combine the eggs, pumpkin, brown sugar, cornstarch, baking powder and Chai spice. Use a whisk to thoroughly combine the ingredients.
Divide the mixture between the tins.
Bake for about 15 minutes, or until the eggs are puffed up, their tops are golden and a toothpick inserted in the centers comes out clean.
Cover the puffs and store in the fridge for up to 3 days. To freeze, wrap each egg puff individually and freeze for up to 1 month. To reheat a thawed egg puff, unwrap it, place int on a microwave-safe plate and microwave on high for 20 - 30 seconds. To reheat a frozen egg puff, unwrap it, place it on a microwave-safe plate and microwave at 50% power for 2 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 210 | ||
Calories from Fat: 91 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 423.4mg | 130 % | |
Sodium 154.9mg | 5 % | |
Potassium 262.9mg | 7 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 17.3g | ||
Protein 13.2g | 19 % | |
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: 210
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