Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (90)
Breakfast Egg Muffins
NUTRITION · PER SERVING40M COOK
CAL 5%·PRO 12%
CARBS 4G17% OF CAL
1G FIBER0G ADDED0G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 6G57% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory egg muffins baked with vegetables, cheese, and garlic. A convenient breakfast or snack that reheats well for meal prep.
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View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- Extra-virgin olive oil (for the pan)
- 2 cups diced red bell pepper (about 2 medium)
- ½ cup chopped scallions
- 9 large eggs
- 1 garlic clove (grated)
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ⅓ cup crumbled feta cheese
At a glance
PER SERVING · TIME 40M
CAL 5%·PRO 12%
CARBS 4G17% OF CAL
1G FIBER0G ADDED0G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 6G57% 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
- 15m
- Cook
- 25m
- Sodium
- 195mg
- 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
- 124mg
- Calcium
- 44mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 195MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.