Egg muffins with vegetables 110 kcal per serving.
110 kcal and 9 g of protein per serving.
110kcalper serving
- Protein
- 9 g
- Carbs
- 2 g
- Fat
- 7 g
Fiber: 2 g
- Servings
- 1 serving
- Prep
- 30 min
- Total time
- 30 min
- Difficulty
- Easy
Ingredients
- 1 egg
- ½ diced red bell pepper
- ½ shredded zucchini
- 8.3 g low-fat shredded cheese
- chives, salt and pepper
Step by step
- 1
Beat the eggs and add the vegetables and cheese.
- 2
Distribute into greased muffin cups.
- 3
Bake at 180 °C for 18-20 minutes.
- 4
Store in the refrigerator for up to 4 days.
Tips
- low-calorie
- budget-friendly
- low-carb
- meal prep
- medium-protein
- gluten-free
- vegetarian
Made it? Log it as a serving.
This recipe is in the FIT4EAT catalogue. Save it and log it to your diary per serving: calories and macros fill in on their own.
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