Blue Barn Kitchen

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15 Minute White Bean Soup

in Recipes, Soups on

Veggie Turkey Egg Cups
Quick and Easy Lunch
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925 calories
17 g
2232 g
58 g
80 g
19 g
867 g
1065 g
6 g
0 g
34 g
Nutrition Facts
Serving Size
867g
Amount Per Serving
Calories 925
Calories from Fat 520
% Daily Value *
Total Fat 58g
90%
Saturated Fat 19g
94%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 22g
Cholesterol 2232mg
744%
Sodium 1065mg
44%
Total Carbohydrates 17g
6%
Dietary Fiber 5g
20%
Sugars 6g
Protein 80g
Vitamin A
143%
Vitamin C
210%
Calcium
54%
Iron
70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. ¼ cup unsweetened almond milk
  2. 12 large eggs, lightly beaten
  3. 1 cup steamed broccoli, coarsely chopped
  4. 1/4 cup chopped green bell pepper
  5. ¼ cup chopped tomato
  6. 1 cup chopped raw spinach
  7. muffin liners
  8. Sea salt and ground black pepper (to taste; optional)
Instructions
  1. Preheat oven to 350° F. Prepare twelve muffin cups by coating with spray. Set aside.
  2. Combine almond milk and eggs in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
  3. Evenly divide broccoli, spinach, and bell peppers and place in prepared muffin cups. Muffin liners are great here.
  4. Evenly pour egg mixture over veggie mixture. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.
  5. Place 2 in a bagging then into the lunch box. Taste great served hot or cold.
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calories
925
fat
58g
protein
80g
carbs
17g
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