Skinnytaste · by Gina Homolka★ 4.8 (70)
Broccoli and Cheese Egg Muffins
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 43%
CARBS 7G12% OF CAL
2G FIBER0G ADDED2G INTRINSIC3G OTHER2G TOTAL SUGAR
FAT 12G49% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory egg muffins loaded with broccoli and cheddar cheese for a high-protein breakfast or lunch. These make-ahead bites are convenient for meal prep or grab-and-go mornings.
mainamericanegg disheggs🥧 baking dish🔥 ovengluten freeketovegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups broccoli florets
- 4 whole large eggs
- 1 cup egg whites
- 1/4 cup reduced fat shredded cheddar (Sargento)
- 1/4 cup Pecorino romano (grated, or Parmesan cheese)
- 1 tsp olive oil
- salt and fresh pepper
- olive oil spray
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 43%
CARBS 7G12% OF CAL
2G FIBER0G ADDED2G INTRINSIC3G OTHER2G TOTAL SUGAR
FAT 12G49% OF CAL
5G SAT7G 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
- 30m
- Sodium
- 746mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 415mg
- Calcium
- 283mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 746MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.