Baked Eggs and Broccoli
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 40.7
- Total Fat: 0.8 g
- Cholesterol: 30.8 mg
- Sodium: 98.9 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.0 g
- Protein: 7.4 g
View full nutritional breakdown of Baked Eggs and Broccoli calories by ingredient
Introduction
A SUPER quick low carb breakfast!! Each batch makes 12 muffin-sized servings which can easily be frozen and microwaved as you need them.Though these are just eggs and broccoli, you can throw in sausage, chicken, ham, other veggies, whatever you want! As is, they taste like a little fluffy simple omelet. A SUPER quick low carb breakfast!! Each batch makes 12 muffin-sized servings which can easily be frozen and microwaved as you need them.
Though these are just eggs and broccoli, you can throw in sausage, chicken, ham, other veggies, whatever you want! As is, they taste like a little fluffy simple omelet.
Number of Servings: 12
Ingredients
-
2 large eggs
2.5 cups of egg whites
2 cups of broccoli (or assorted other veggies)
spices
Directions
Preheat oven to 350.
Mix eggs, egg whites, and broccoli (or any other combo of veggies) with your preferred spices (I used salt, pepper, paprika, and red pepper flakes). Pour into a muffin pan or 12 silicon baking cups and bake for about 15 minutes, until they no longer jiggle. Let cool and freeze what you won't use in the next day or so, microwaving them as need them.
Serving Size: makes 12 muffin-sized servings
Number of Servings: 12
Recipe submitted by SparkPeople user GINGERMOMMAB.
Mix eggs, egg whites, and broccoli (or any other combo of veggies) with your preferred spices (I used salt, pepper, paprika, and red pepper flakes). Pour into a muffin pan or 12 silicon baking cups and bake for about 15 minutes, until they no longer jiggle. Let cool and freeze what you won't use in the next day or so, microwaving them as need them.
Serving Size: makes 12 muffin-sized servings
Number of Servings: 12
Recipe submitted by SparkPeople user GINGERMOMMAB.