Try this Veggie Zucchini Egg Cups recipe, or contribute your own.
Suggest a better descriptionwhisk eggs. Put veggies in bottom of muffin liner, layer meat and cheese on top. Pour eggs into cups until 2/3 full and bake at 350 for 18-23 minutes.
2 Cups per serving
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 297 | ||
Calories from Fat: 174 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 724.9mg | 223 % | |
Sodium 384.2mg | 13 % | |
Potassium 385mg | 10 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.1g | ||
Protein 27.5g | 39 % | |
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: 297
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