Nutrition Facts
  Servings Per Recipe: 6
  Serving Size: 1 serving
Amount Per Serving
  Calories 125.6
  Total Fat 6.9 g
      Saturated Fat 2.5 g
      Polyunsaturated Fat 1.2 g
      Monounsaturated Fat 2.7 g
  Cholesterol 201.3 mg
  Sodium 532.8 mg
  Potassium 176.9 mg
  Total Carbohydrate 0.9 g
      Dietary Fiber 0.0 g
      Sugars 0.2 g
  Protein 14.1 g
  Vitamin A 6.9 %
  Vitamin B-12 12.3 %
  Vitamin B-6 10.8 %
  Vitamin C 0.5 %
  Vitamin D 10.0 %
  Vitamin E 0.5 %
  Calcium 6.2 %
  Copper 1.1 %
  Folate 6.7 %
  Iron 5.5 %
  Magnesium 1.6 %
  Manganese 0.6 %
  Niacin 6.9 %
  Pantothenic Acid     1.5 %
  Phosphorus     20.8 %
  Riboflavin 15.0 %
  Selenium 8.5 %
  Thiamin 17.7 %
  Zinc 8.8 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Baked Egg Cups

View the full Baked Egg Cups Recipe & Instructions
Submitted by: NANALINDA5355

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Baked Egg Cups

72 calories of Egg, fresh, whole, raw, (1 large)

37 calories of Ham, extra lean, (5% fat), (1 slice (6-1/4" x 4" x 1/16"))

16 calories of Cheddar or Colby Cheese, Low Fat, (0.08 cup, shredded)

0 calories of Fresh Chives, (0.17 tbsp chopped)


Nutrition & Calorie Comments  

I agree with Floridasun about the adding the veggies because I omitted the ham. I am on a low sodium diet and ham is one of the no-no's on my list. It came out like personal fritatas. Submitted by:
RUTHEY01
(5/4/13)
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This was really tasty, but a little high in the sodium. Submitted by:
NONNAOF2
(5/4/13)
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I've made these for years and let me tell you, they are awesome! Only, I don't cook the ham or turkey first. I add the ham, crack an egg in it, add some cheese, a little tomato & salt & pepper. Then, bake it together for 15 minutes until the yolk sets. Tastes awesome! Submitted by:
I_AM_EEVIE
(5/4/13)
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I adapted mine slightly because I used bacon instead of ham though it does change the nutrition counts. If you do use bacon for this recipe, I recommend cooking the bacon separate and then putting it into the cups to cook. Eggs took longer to cook because of the grease with cooking bacon in the cups Submitted by:
ACDUGAN
(7/28/12)
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This is excellent..........a great protein dish. Submitted by:
PATRICIAANN46
(5/4/12)
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Just tried this. I just used the ham, cheese and salt and pepper. Really tasty. Next time I will put veggies in it. Definately will have to try it on a English Muffin sometime as well Submitted by:
TIGEER25
(5/4/12)
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Ouch on the sodium. One of these days I'd like to see much lower sodium deli meats. Submitted by:
BLUE42DOWN
(4/25/12)
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Sounds good, but a little high in sodium for me ! Submitted by:
MS0669
(4/24/12)
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Yum! Made mine with reduced fat feta on top. Submitted by:
METEL88
(4/9/12)
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I'm looking forward to giving this a try - I'm going to try a lower fat version with turkey instead of ham and egg whites! I'll let you know if it's still edible! Submitted by:
ANGELBEARR
(3/31/12)
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These were delicious! Try adding a tsp of no fat greek yogurt and a tsp of salsa on top.... very gourmet! Submitted by:
DSSTARK1
(3/17/12)
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I found cooking the ham for 10 minutes made it too tough/crispy. Next time I will cook them for 5 minutes before adding the eggs and blend the eggs before pouring. Otherwise this is a GREAT recipe to make batches of and have low-carb breakfast ready to go during the week! YUMMY! Submitted by:
QUEENLIBRIS
(2/8/12)
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