|¼ cup||Butter, unsalted|
|⅜ cup 5½ tsp||Cream cheese, full fat|
|4 (ea. 1.76 oz)||Egg, large|
|13.05 oz||altogether (view nutrition facts)|
- Serving size:3.26 oz (calculated)Notes: 2 muffins (1 egg worth)
- Temperature: 350 °F (preheated, circulating air)
- Microwave the butter at 600 W until melted, about a minute. Alternatively, melt it in a small pot and let it cool a bit.
- Soften the cream cheese, either by letting it sit at room temperature for a while or microwaving it at 600 W for 30 seconds or so.
- Whisk together the eggs, softened cream cheese and melted butter until everything is fully combined.
- Optionally flavor with some sweetener, flavor drops or spices. For 4 servings, we added half a teaspoon of salt, onion powder and garlic powder each for savory ones.
- Transfer to greased muffin tins or use silicone ones, filling each well to about 2/3 (1/4 cup or half an egg worth of the egg mix).
- Alternatively, grease an oven-safe dish and pour in the batter. 8 servings nicely fit in a 9 in by 13 in pan.
- Bake in the oven until the eggs have set, about 15 minutes fur muffins or 20 minutes if using a casserole.
- The egg loafs will rise considerably. As they cool, they will deflate a bit again.
- Enjoy warm or at room temperature.
- You can store the eggs in the fridge in an airtight container for up to 5 days.
- Enjoy at room temperature or gently reheat in the microwave, perhaps 15 seconds at 600 W.
Meal Prep Tip
- Calorie count273 kcal
- % of calories by macros
Fat 85.3 % 233 kcal 26 g Net Carbs 2.9 % 8 kcal 1.9 g Protein 11.7 % 32 kcal 8.1 g
- Approx. WW SmartPoints™9.5
- Cholesterol 245.1 mg
- Sodium 161.6 mg
- Fat 26 g
- Saturated Fat 14.4 g
- Trans Fat 0 g
- Carbohydrates 1.9 g
- Dietary Fiber 0 g
- Total Sugars 1.3 g
- Added Sugar ?
- Sugar alcohols 0 g
- Protein 8.1 g
- Calcium 58.9 mg
- Iron 0.9 mg
- Magnesium 8.8 mg
- Potassium 109.8 mg
- Zinc 0.8 mg
- Vitamin A (Retinol Equivalents) 264.2 mcg
- Vitamin B12 0.5 mcg
- Vitamin C 0 mg
- Folate 26.5 mcg
- Folic Acid 0 mcg