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Cheesy Vegetable Baked Egg Cups

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
15 mins
Total Time
45 mins
Servings: 6
Calories: 304 kcal
Course: Breakfast , Snacks
Cuisine: American

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)

Instructions

    Cup of Yum
  1. Pre-heat oven to 350 degrees and spray a muffin pan with cooking spray or use a silicone pan.
  2. 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.
  3. While veggies are sauteing, use a large bowl and whisk together eggs and milk until light and fluffy; set aside.
  4. Divide cooked veggies evenly between all 12 muffin tins. Pour egg mixture evenly on top of each cup then sprinkle each with cheese.
  5. 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 (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

% 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.