Oh My Veggies · by Nicole★ 4.9 (12)
Veggie Egg Bites
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 37%
CARBS 5G8% OF CAL
1G FIBER1G SUGAR2G OTHER
FAT 16G60% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Protein-packed baked egg cups loaded with vegetables and cheese. Make them ahead for grab-and-go breakfasts throughout the week or meal prep lunches.
mainamericanegg disheggs🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- olive oil cooking spray
- 2 1/2 cups chopped vegetables of your choice (such as spinach, onions, and peppers)
- 1 cup cheddar cheese (shredded)
- 12 eggs
- 2 tsp Dijon mustard
- 1/4 tsp curry powder (optional)
- 1 tsp smoked paprika (optional)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 37%
CARBS 5G8% OF CAL
1G FIBER1G SUGAR2G OTHER
FAT 16G60% OF CAL
7G SAT9G 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
- 506mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 227mg
- Calcium
- 193mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 506MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.