Eating Bird Food · by Brittany Mullins★ 4.4 (91)
Healthy Baked Egg Muffins
NUTRITION · PER SERVING30M COOK
CAL 4%·PRO 13%
CARBS 2G13% OF CAL
0G FIBER1G SUGAR1G OTHER
FAT 4G50% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory baked egg cups loaded with vegetables and feta cheese. A protein-packed make-ahead breakfast or snack for busy mornings.
mainamericanegg disheggs🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 6 large eggs
- 1 cup egg whites (or another 6 eggs)
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- 1 teaspoon olive oil
- ½ orange bell pepper (chopped)
- ½ cup yellow onion (chopped)
- 1 cup broccoli (chopped into small pieces)
- 1 cup mushrooms (sliced)
- ⅓ cup crumbled feta
- 2 Tablespoons fresh parsley
- cooking spray (I use coconut oil)
At a glance
PER SERVING · TIME 30M
CAL 4%·PRO 13%
CARBS 2G13% OF CAL
0G FIBER1G SUGAR1G OTHER
FAT 4G50% OF CAL
1G SAT2G 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
- 117mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 138mg
- Calcium
- 40mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 117MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.