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35 minutes
6 servings
Adjust servings
Yields 12 muffins
dairy-free
(?)
Has dairy from:
cheddar cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
egg (large)
cheddar cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
cheddar cheese
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.3% of RDA
• Calories: 10.6% of RDA
• Carbs: 1.7% of RDA
• Fat (total lipid): 24.7% of RDA
• Fiber: 4.0% of RDA
• Fructose: 3.2% of RDA
• Protein: 11.0% of RDA
• Sodium: 39.8% of RDA
• Sugar: 8.2% of RDA
• Vitamin A (IU): 48.3% of RDA
• Vitamin B6: 35.3% of RDA
• Vitamin C: 29.0% of RDA
• Iron: 5.8% of RDA
• Magnesium: 6.3% of RDA
• Manganese: 2.2% of RDA
• Niacin: 2.9% of RDA
• Potassium: 7.0% of RDA
• Zinc: 10.0% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
4.70
g
Calories
213
 
Fiber
1.11
g
Iron
1.10
mg
Protein
12.4
g
Sodium
537
mg
Sugars
2.56
g
Fat (total lipid)
15.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
tbsp
+
-
 
 
1/2
whole
+
-
 
chopped.
 
1/2
whole
+
-
 
seeded and chopped.
 
1/2
whole
+
-
 
seeded and chopped.
 
1
whole
+
-
 
or hothouse tomatoes, chopped.
 
1/3
cups
+
-
 
 
6
whole
+
-
 
 
1
cup
+
-
 
shredded.
 
1/2
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1/2
cups
+
-
 
can use any milk of choice or half and half.
 
1/3
cups
+
-
 
chopped.
 
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PREPARATION
1.
Preheat oven to 350 degrees F.
2.
Lightly oil a muffin tin with olive oil.
PREPARING THE FILLING
3.
In a large bowl beat 6 eggs. Stir in half and half.
4.
In a large skillet, over medium heat, add oil.
5.
Then add onions and bell peppers and cook for about 5 minutes or until soft.
6.
Remove from heat. Add to egg mixture.
7.
Add tomato and salsa to egg mixture.
8.
Lastly add ⅔rd cup Cheddar cheese and salt and pepper.
9.
Pour egg mixture into each muffin tin about ⅔rd full. Sprinkle the remaining shredded cheese on top of each egg muffin.
BAKING THE MUFFINS
10.
Bake in a preheated oven for about 18 to 20 minutes.
11.
Sprinkle with chopped parsley and serve immediately.
NOTES, TIPS, TRICKS, HINTS, ETC:
Refrigerate for up to 3 or 4 days.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 213
Protein 12.4 g
Carbohydrates 4.70 g
Iron 1.10 mg
Fiber 1.11 g
Calcium 53.4 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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