Food Faith Fitness · by Taylor Kiser★ 5.0 (3)
Egg Muffins with Savory Oatmeal Vegetable Crust
NUTRITION · PER SERVING70M COOK
CAL 4%·PRO 9%
CARBS 9G43% OF CAL
1G FIBER0G ADDED1G INTRINSIC7G OTHER1G TOTAL SUGAR
FAT 3G36% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory baked egg muffins with an oatmeal and vegetable crust made from broccoli and onions. They're protein-packed, gluten-free, and portable for busy mornings.
mainamericaneggs🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/4 cup water
- 1 cup old-fashioned oats (gluten-free, if needed)
- 1/8 teaspoon salt (plus additional for the eggs)
- Pinch of pepper
- 1/2 tablespoon olive oil
- 3/4 cup broccoli (cut into very small pieces)
- 1/3 cup red pepper (diced)
- 3 tablespoons onions (diced)
- 1 teaspoon seasoning salt
- 1 egg whites
- 3 large eggs
At a glance
PER SERVING · TIME 70M
CAL 4%·PRO 9%
CARBS 9G43% OF CAL
1G FIBER0G ADDED1G INTRINSIC7G OTHER1G TOTAL SUGAR
FAT 3G36% OF CAL
1G SAT3G 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
- 1h
- Sodium
- 162mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 113mg
- Calcium
- 21mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 162MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.