Downshiftology · by Lisa Bryan★ 5.0 (80)
Easy Egg Muffins (3 Ways)
NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 38%
CARBS 6G9% OF CAL
2G FIBER2G SUGAR3G OTHER
FAT 21G65% OF CAL
9G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked egg muffins in three flavor combinations featuring vegetables, cheese, and proteins like bacon or sausage. Low-carb, portable, and ideal for meal prep or grab-and-go breakfasts.
mainamericanegg disheggs♒ steamer🍳 skilletgluten free
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 12 large eggs
- kosher salt and freshly ground black pepper (to taste)
- 4 cups broccoli florets
- 3 slices bacon
- 1 cup grated cheddar cheese
- ¼ cup chives (finely sliced)
- ½ pound Italian sausage
- 1 shallot (finely diced)
- 3 cup (packed) kale leaves (roughly chopped)
- 1 cup grated parmesan
- 24 grape tomatoes (halved)
- 1 cup (packed) baby spinach
- 1 green onion (thinly sliced)
- 6 ounces goat cheese
At a glance
PER SERVING · TIME 40M
CAL 15%·PRO 38%
CARBS 6G9% OF CAL
2G FIBER2G SUGAR3G OTHER
FAT 21G65% OF CAL
9G SAT12G 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
- 638mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 414mg
- Calcium
- 240mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 638MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.