Cooked & Loved · by Irena Macri
Broccoli Bacon Egg Muffins
NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 91%
CARBS 79G50% OF CAL
29G FIBER0G ADDED22G INTRINSIC28G OTHER22G TOTAL SUGAR
FAT 23G33% OF CAL
6G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked egg cups loaded with broccoli, bacon, and onion, providing protein and vegetables in handheld form. These are great for make-ahead breakfasts or quick protein-rich snacks.
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Nutrition & ingredients
Ingredients
serves 3- 8 broccoli florets
- 1 tablespoon olive oil (or coconut oil)
- ½ medium onion (chopped)
- A pinch of salt and pepper
- 1-2 oz bacon (35-40 grams, about ½ cup, or diced pancetta )
- 6 eggs
- Extra salt and pepper
At a glance
PER SERVING · TIME 30M
CAL 31%·PRO 91%
CARBS 79G50% OF CAL
29G FIBER0G ADDED22G INTRINSIC28G OTHER22G TOTAL SUGAR
FAT 23G33% OF CAL
6G SAT17G 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
- 10m
- Cook
- 20m
- Sodium
- 992mg
- Total sugar
- 22g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3842mg
- Calcium
- 617mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 992MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.