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Picture of Peppers and Eggs
mexican breakfast

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1316 kcal 66 %
  • Fat 102 g 158 %
  • Saturated 37 g 186 %
  • Carbs 29 g 10 %
  • Fiber 5 g 22 %
  • Protein 69 g 139 %
  • Cholesterol 1112 mg 371 %
  • Sodium 2011 mg 84 %
  • Calcium 490 mg 49 %
  • Magnesium 116 mg 28 %
  • Potassium 1435 mg 31 %
  • Iron 8 mg 43 %
  • Zinc 7 mg 67 %
  • Phosphorus 1077 mg 154 %
  • Vitamin A 679 µg 75 %
  • Vitamin C 335 mg 372 %
  • Thiamin (B1) 1 mg 65 %
  • Riboflavin (B2) 2 mg 128 %
  • Niacin (B3) 9 mg 56 %
  • Vitamin B6 1 mg 115 %
  • Folate equivalent (total) 185 µg 46 %
  • Vitamin B12 4 µg 149 %
  • Vitamin D 6 µg 41 %
  • Vitamin E 6 mg 38 %
  • Vitamin K 28 µg 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Peppers and Eggs

Ingredients

  • 6 Eggs
  • 6 Strips of bacon, diced
  • 1 Medium yellow onion, diced
  • 3 Medium size poblano peppers, diced
  • 1 teaspoon Mild chili powder
  • 1/3 cup shredded cheddar cheese
  • Salt and pepper to taste

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