Eggs in Muffin Cups
Start your day with a deliciously easy and protein-packed breakfast by making these customizable Eggs in Muffin Cups! Perfect for busy mornings, this low-carb, keto-friendly recipe combines fluffy, oven-baked eggs with tasty add-ins like crumbled bacon, diced bell peppers, spinach, and melted cheddar cheese—offering a balanced and flavorful meal in every bite. Ready in just 30 minutes, these portable egg cups are prepped in a muffin tin, making them ideal for meal prep or grab-and-go breakfasts. Whether served fresh out of the oven or reheated throughout the week, these savory bites are a nutritious and satisfying way to fuel your day.
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Recipe Information
Ingredients
- 6 pieces Eggs
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.75 cups Cheddar cheese, shredded
- 0.5 cups Cooked bacon or sausage, crumbled
- 0.5 cups Bell pepper, diced
- 0.5 cups Chopped spinach or kale
- as needed Cooking spray or olive oil
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 6-cup nonstick muffin tin with cooking spray or a small amount of olive oil.
In a medium mixing bowl, crack the eggs and whisk them together until well combined.
Season the whisked eggs with salt and black pepper. Stir to incorporate.
If desired, divide the bell peppers, crumbled bacon or sausage, chopped spinach or kale, and shredded cheddar cheese evenly into the muffin cups as a base layer.
Pour the whisked eggs evenly into each muffin cup, filling about three-quarters full.
Gently stir each cup with a small spoon to distribute the add-ins evenly through the egg mixture.
Place the muffin tin in the oven and bake for 18–20 minutes, or until the eggs are set and lightly golden around the edges.
Remove the muffin tin from the oven and let it cool for 2–3 minutes before carefully removing the egg cups with a butter knife or small spatula.
Serve immediately or store the egg cups in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave for 20–30 seconds before serving.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1326 mg | 442% | |
| Sodium | 3843 mg | 167% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.9 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 914 mg | 70% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1666 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
