Eat Yourself Skinny · by Kelly Gellner★ 5.0 (4)
Healthy Veggie Egg Muffins
NUTRITION · PER SERVING35M COOK
CAL 5%·PRO 13%
CARBS 2G10% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 6G61% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked egg muffins filled with vegetables and Parmesan cheese. A portable, protein-packed breakfast or lunch ideal for meal prep.
mainamericanegg disheggs🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 Tbsp olive oil
- ½ yellow onion (chopped)
- 2 cloves garlic (minced)
- ½ zucchini (shredded)
- 1 red bell pepper (chopped)
- 10 large eggs
- 2 Tbsp milk
- 1/3 cup freshly grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup arugula (roughly chopped)
At a glance
PER SERVING · TIME 35M
CAL 5%·PRO 13%
CARBS 2G10% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 6G61% OF CAL
2G 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
- 15m
- Cook
- 20m
- Sodium
- 212mg
- 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
- 101mg
- Calcium
- 58mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.