Cheesy Vegetable Baked Egg Cups
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Cheesy Vegetable Baked Egg Cups
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These cheesy vegetable baked egg cups are made with sauteed veggies, eggs and cheese. The perfect high protein, low carb breakfast recipe!
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Ingredients
- 1 teaspoon extra virgin olive oil
- 2 cups Sliced veggies (such as onions, peppers, asparagus, etc.)
- 12 large eggs
- ½ cup whole milk
- 8 ounces shredded cheese (any type)
- salt and pepper (to taste)
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Instructions
- Pre-heat oven to 350 degrees and spray a muffin pan with cooking spray or use a silicone pan.
- Heat olive oil in a large skillet over medium-high heat. Add veggies and season with salt and pepper to taste. Saute until veggies are tender, about 7-9 minutes.
- While veggies are sauteing, use a large bowl and whisk together eggs and milk until light and fluffy; set aside.
- Divide cooked veggies evenly between all 12 muffin tins. Pour egg mixture evenly on top of each cup then sprinkle each with cheese.
- Bake until eggs are cooked through, about 25-30 minutes. Serve warm.
Notes
- Egg cups can be stored in an air-tight container for up to 5 days in the refrigerator. Reheat in microwave when needed.
Nutrition Information
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Serving
2cups
Calories
304kcal
(15%)
Carbohydrates
5g
(2%)
Protein
24g
(48%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Cholesterol
454mg
(151%)
Sodium
408mg
(17%)
Potassium
299mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1085IU
(22%)
Vitamin C
40mg
(44%)
Calcium
282mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 304kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 454mg | 151% |
| Sodium | 408mg | 17% |
| Potassium | 299mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1085IU | 22% |
| Vitamin C | 40mg | 44% |
| Calcium | 282mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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