Breakfast Egg Cups

Breakfast Egg Cups

4.9(925)

Cook Time
-
Total Time
-
Yield
12 servings

Ingredients

  • 12 eggs, beaten
  • salt, to taste
  • pepper, to taste
  • ¼ cup fresh spinach (10 g), chopped
  • ½ cup tomato (100 g), diced
  • ¼ cup shredded mozzarella cheese (25 g), or to taste
  • ⅓ cup broccoli (50 g), chopped
  • ¼ cup shredded cheddar cheese (25 g), or to taste
  • ½ cup turkey bacon (112 g), chopped
  • ½ red bell pepper, diced
  • ¼ deli chicken meat, diced

Nutrition Info

  • Calories 132
  • Fat 8g
  • Carbs 1g
  • Fiber 0g
  • Sugar 0g
  • Protein 10g

How to Make It

1. Step
Preheat oven to 350°F (180°F).
2. Step
Beat eggs and season with salt and pepper, to taste.
3. Step
Add eggs halfway into each tin of a greased muffin tin.
4. Step
Add desired toppings.
5. Step
Bake for 20 minutes.
6. Step
Eat now or keep in airtight container in the fridge. Heat when ready to eat.
7. Step
Enjoy!

Tags

KetoLow-CalorieLow-CarbLive Shop AllLive Jasmine and TuckerQuarantine Cooking: RecipeCutting BoardChef's KnifeDry Measuring CupsPyrexCupcake PanOven MittsBrunchAmericanBakeBreakfastBig BatchMeal PrepEasyKid-FriendlyOven

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