Broccoli Cheddar Eggs Benedict
Nutrition Facts | |
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Serving Size: 1/4 of yield | |
Calories 146 | Calories from Fat 45 |
% Daily Value * | |
Total Fat 5g | 8% |
this table provides nutrition breakdown for fats | ||
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Saturated Fat 2g | 10% | |
Monounsaturated Fat 2g | ||
Polyunsaturated Fat 1g | ||
Trans Fat 0g |
nutrition data | |
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Cholesterol 212mg | 71% |
Sodium 436mg | 18% |
Potassium 189mg | 5% |
Total Carbohydrate 5g | 2% |
nutrition breakdown for carbohydrates | ||
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Dietary Fiber 1g | 4% | |
Sugars 2g |
protein nutritional details | |
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Protein 19g | 38% |
vitamins nutritional details | |||
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Vitamin A | 5% | Vitamin C | 0% |
Calcium | 28% | Iron | 6% |
daily values disclaimer |
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* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs. |
Prep Time
Prep Time: | 15 Minutes |
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Cook Time: | 25 Minutes |
Serves: | 4 |
Serving Size: | 1/4 of yield |
Ingredients
Directions
- Preheat the oven 400 degrees F. Line a baking sheet with parchment paper.
- Place the riced cauliflower and broccoli in a microwave safe bowl. Cook on high for 6 minutes. Pour onto a clean kitchen towel and let cool for 5 minutes. Squeeze with towel to remove excess water. Place into a large bowl.
- Add cheese, seasoning, salt, pepper, and egg whites and mix to combine.
- Form into 4 patties on a baking sheet. Bake for 8-10 minutes, flip, then bake another 8-10 minutes or until brown.
- Serve with a poached egg on top.
Additional Notes
Nutrition Note: Replace each poached egg with two egg whites to reduce fat content.