Fit Mitten Kitchen · by Ashley★ 5.0 (3)
Egg Muffin Cups
NUTRITION · PER SERVING25M COOK
CAL 5%·PRO 14%
CARBS 3G11% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 7G62% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked egg cups loaded with broccoli, bell pepper, and cheddar cheese. These portable, protein-rich muffins work for meal prep breakfasts or quick snacks throughout the week.
mainamericaneggs🥧 baking dish⚡ microwave🔥 ovengluten freevegetarian
View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 8 large eggs
- 1/4 cup milk
- 1 ½ cups chopped broccoli florets*
- 1 medium red bell pepper (diced)
- 1 cup freshly grated sharp cheddar cheese
- 1/2 teaspoon fine sea salt (more to taste)
- 1/4 teaspoon black pepper
At a glance
PER SERVING · TIME 25M
CAL 5%·PRO 14%
CARBS 3G11% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 7G62% OF CAL
3G 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
- 5m
- Cook
- 20m
- Sodium
- 204mg
- 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
- 105mg
- Calcium
- 91mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 204MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.