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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!
Course Breakfast, Snack
Cuisine American
Keyword baked egg cups, vegetarian egg cups
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 304kcal
Author Liz Della Croce


  • 1 teaspoon olive oil
  • 2 cups sliced veggies such as onions, peppers, asparagus, etc.
  • 12 large eggs
  • 1/2 cup whole milk
  • 8 ounces shredded cheese any type
  • salt and pepper to taste


  • 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.


Egg cups can be stored in an air-tight container for up to 5 days in the refrigerator. Reheat in microwave when needed.


Serving: 2cups | Calories: 304kcal | Carbohydrates: 5g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 454mg | Sodium: 408mg | Potassium: 299mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1085IU | Vitamin C: 40mg | Calcium: 282mg | Iron: 2mg