Veggie Egg Cups
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 226.1
- Total Fat: 12.9 g
- Cholesterol: 318.3 mg
- Sodium: 184.1 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.5 g
- Protein: 18.5 g
View full nutritional breakdown of Veggie Egg Cups calories by ingredient
Introduction
Take all ingredients and bake in 12 holder muffin pan at 375 for 20 minutes. Take all ingredients and bake in 12 holder muffin pan at 375 for 20 minutes.Number of Servings: 6
Ingredients
-
10 large Egg, fresh, whole, raw
74 gram(s) bell pepper, red, sweet, raw
3 Serving(s) Field roast sausage breakfast
1.5 cup, sliced Zucchini
56 gram(s) Kirkland Mexican Blend Cheese
1.5 cup, chopped Kale
Directions
Add salt and herbs
Serving Size: 6 servings 2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user LIVING4TODAY.
Serving Size: 6 servings 2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user LIVING4TODAY.