Try this Veggie Egg Muffins recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350 degrees and grease muffin tin with half the amount of oil
2. Whisk eggs in a bowl and season with salt and pepper
3. Finely chop green pepper, red pepper, mushrooms and onions.
4. Heat the remaining oil in a pan over medium heat.
5.Add in chopped vegetables and cook until tender, 5-10 minutes.
6. Combine cooked vegetable into egg mixture and pour into greased muffin tin.
7. Sprinkle cheese on top.
8. Bake for 15-20 minutes or until cheese is melted and the eggs are set.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2352g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 2976 | ||
Calories from Fat: 1521 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 169g | 225 % | |
Saturated Fat 101.3g | 507 % | |
Monounsaturated Fat 53.3g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 629.1mg | 194 % | |
Sodium 2601.4mg | 90 % | |
Potassium 6638.3mg | 175 % | |
Total Carbohydrate 217.1g | 64 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 216.2g | ||
Protein 154.5g | 221 % | |
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: 2976
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