Diethood · by Katerina Petrovska★ 5.0 (9)
American Breakfast Egg Muffin Cups
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 19%
CARBS 8G19% OF CAL
1G FIBER0G ADDED0G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 11G58% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory egg muffin cups with bacon, potatoes, vegetables, and melted cheddar. A make-ahead breakfast option that tastes like a full American diner meal.
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Nutrition & ingredients
Ingredients
serves 12- 4 slices bacon (diced)
- 2 ½ cups shredded potatoes (make your own shredded potatoes or use store bought hash-brown potatoes)
- 2 cups mixed diced veggies (I use bell peppers and broccoli)
- salt and freshly ground black pepper (to taste)
- 1 cup finely shredded sharp cheddar cheese
- 8 large eggs
- ¼ cup milk
- ¼ cup grated parmesan cheese
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 19%
CARBS 8G19% OF CAL
1G FIBER0G ADDED0G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 11G58% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 316mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 238mg
- Calcium
- 120mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 316MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.