Wholesome Yum · by Maya Krampf★ 5.0 (86)
Egg Muffin Cups
NUTRITION · PER SERVING45M COOK
CAL 6%·PRO 13%
CARBS 3G8% OF CAL
1G FIBER1G SUGAR1G OTHER
FAT 10G72% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory baked egg cups filled with vegetables and cheese, perfect for meal prep. Low-carb, protein-rich, and ready to grab for quick breakfasts throughout the week.
mainamericanegg disheggs🍪 sheet pan🥧 baking dish🔥 ovengluten freeketovegetarian
View the full recipe on Wholesome Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup Broccoli ((cut into 1/2-inch florets))
- 1 cup Cauliflower ((cut into 1/2-inch florets))
- 1 cup Red bell pepper ((chopped into 1/2-inch pieces))
- 2 cloves Garlic
- 2 tbsp Olive oil
- 8 large Eggs
- 1/4 cup Heavy cream ((or any milk of choice))
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 3/4 cup Cheddar cheese ((shredded; replace with more veggies for dairy-free))
At a glance
PER SERVING · TIME 45M
CAL 6%·PRO 13%
CARBS 3G8% OF CAL
1G FIBER1G SUGAR1G OTHER
FAT 10G72% OF CAL
4G SAT6G 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
- 35m
- Sodium
- 92mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 73mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 92MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.