Veggie Turkey Egg Cups
2016-04-25 13:15:53
Quick and Easy Lunch
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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.
Ingredients
- ¼ cup unsweetened almond milk
- 12 large eggs, lightly beaten
- 1 cup steamed broccoli, coarsely chopped
- 1/4 cup chopped green bell pepper
- ¼ cup chopped tomato
- 1 cup chopped raw spinach
- muffin liners
- Sea salt and ground black pepper (to taste; optional)
Instructions
- Preheat oven to 350° F. Prepare twelve muffin cups by coating with spray. Set aside.
- Combine almond milk and eggs in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
- Evenly divide broccoli, spinach, and bell peppers and place in prepared muffin cups. Muffin liners are great here.
- 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.
- Place 2 in a bagging then into the lunch box. Taste great served hot or cold.
Blue Barn Kitchen https://bluebarnkitchen.com/
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