Gluten-Free Veggie Bacon Egg Cups
Start your day with a healthy, protein-packed breakfast using these gluten-free veggie bacon egg cups! Perfectly portioned and loaded with nutritious ingredients like vibrant red bell peppers, tender zucchini, and fresh baby spinach, each cup is a delicious way to sneak more veggies into your morning routine. Crispy gluten-free turkey bacon or plant-based bacon adds a smoky touch, while fluffy eggs tie it all together into a satisfying handheld treat. With only 15 minutes of prep and 20 minutes of cook time, these egg cups are ideal for busy mornings, meal prep, or even a savory snack. Freezer-friendly and easy to reheat, they're a must-try for anyone seeking a quick and nourishing gluten-free breakfast recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 large Eggs
- 6 slices Gluten-free turkey bacon or plant-based bacon
- 1 medium Red bell pepper, diced
- 1 small Zucchini, diced
- 1 cup Baby spinach, chopped
- 2 stalks Green onions, sliced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 as needed Cooking spray or olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or brush with olive oil to prevent sticking.
Cook the gluten-free turkey bacon or plant-based bacon in a skillet over medium heat until crispy. Remove from the skillet, let it cool slightly, then chop into small pieces.
In the same skillet, add the diced red bell pepper and zucchini. Sauté over medium heat for about 3-4 minutes until they begin to soften. Add the chopped spinach and sauté for another 1-2 minutes, until just wilted. Remove from heat and set aside to cool slightly.
In a large mixing bowl, crack all 12 eggs and whisk until the yolks and whites are combined. Stir in the sautéed vegetables, bacon pieces, sliced green onions, salt, and black pepper.
Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are puffed and set in the center.
Remove from the oven and let the egg cups cool for 5 minutes before carefully removing them from the tin using a knife or small spatula.
Enjoy immediately, or allow the egg cups to completely cool before storing them in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months and reheated as needed.
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2292 mg | 764% | |
| Sodium | 3000 mg | 130% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.9 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 456 mg | 35% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2196 mg | 47% | |
*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.
