Fit Foodie Finds · by Lee Funke★ 5.0 (2)
Asparagus and Mushroom Egg Cups
NUTRITION · PER SERVING23M COOK
CAL 4%·PRO 9%
CARBS 3G13% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 6G66% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual baked egg cups filled with sautéed mushrooms, asparagus, and cheese. A low-carb, protein-rich breakfast that's ready in under 30 minutes.
mainamericanegg disheggs🍳 skillet🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 tablespoons olive oil
- 1/4 medium yellow onion (finely diced)
- 4 oz. shiitake mushrooms (diced)
- 1 tablespoon minced garlic
- 1/2 lb. chopped asparagus
- 6 large eggs
- 3 tablespoons milk (any kind)
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/3 cup shredded white cheddar cheese (divided)
At a glance
PER SERVING · TIME 23M
CAL 4%·PRO 9%
CARBS 3G13% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 6G66% OF CAL
2G SAT4G 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
- 5m
- Cook
- 18m
- Sodium
- 80mg
- 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
- 120mg
- Calcium
- 44mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 80MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.