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!
Servings 6
Calories 304kcal
Ingredients
- 1 teaspoon 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
- 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
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