Heart-Healthy Veggie Bacon Egg Cups
Start your day with a nutritious and flavorful boost with these Heart-Healthy Veggie Bacon Egg Cups, a perfect blend of protein, veggies, and plant-based goodness! Packed with wholesome ingredients like baby spinach, cherry tomatoes, and red bell peppers, these egg cups are made extra savory with smoky plant-based bacon and a touch of smoked paprika. This quick and easy breakfast or snack option is baked to perfection in a muffin tin, yielding convenient, grab-and-go servings. With only 10 minutes of prep time and a low-carb, dairy-free ingredient list featuring almond milk, these egg cups are ideal for meal prep and anyone embracing a heart-healthy lifestyle. Enjoy them fresh out of the oven or reheat for a satisfying, guilt-free treat any time of the week!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 2 tablespoons Unsweetened almond milk
- 4 pieces Plant-based bacon strips
- 1 cup Baby spinach
- 1 cup Cherry tomatoes
- 0.5 pieces Red bell pepper
- 2 stalks Green onion
- 1 as needed Olive oil spray
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Smoked paprika
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a standard 12-cup muffin tin with olive oil spray to prevent sticking.
Chop the plant-based bacon strips into small pieces and set aside.
Dice the red bell pepper, halve the cherry tomatoes, and finely chop the green onions. Roughly chop the baby spinach.
In a medium non-stick skillet over medium heat, cook the plant-based bacon pieces for 3-4 minutes or until slightly crispy. Remove from heat and set aside.
In a large bowl, whisk together the eggs and almond milk until well combined. Season with salt, black pepper, and smoked paprika.
Evenly distribute the chopped spinach, tomatoes, bell pepper, green onions, and cooked plant-based bacon into the greased muffin tin cups.
Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full. Stir gently in each cup to ensure the vegetables and bacon are evenly distributed.
Bake the egg cups in the preheated oven for 18-20 minutes, or until the eggs are fully set and slightly golden on top.
Remove the muffin tin from the oven and let the egg cups cool for 5 minutes before gently running a knife around the edges to release them.
Serve immediately or store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-40 seconds before serving.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.8 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 296 mg | 23% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1206 mg | 26% | |
*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.
