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!

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings: 6

Calories: 304 kcal

Course: Breakfast, Snacks

Cuisine: American

Ingredients

1 teaspoon extra virgin olive oil
2 cups vegetables such as onions, peppers, asparagus, etc, sliced
12 large egg
½ cup milk whole
8 ounces cheese any type, shredded
salt to taste
black pepper to taste

Instructions

Cup of Yum

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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 304

% 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.