Low Sodium Veggie Bacon Egg Cups
Start your day with a healthy twist by making these Low Sodium Veggie Bacon Egg Cups! Perfect for a quick breakfast or meal prep, these portable egg bites are packed with vibrant vegetables like spinach, cherry tomatoes, and red bell peppers, layered with savory low-sodium veggie bacon for a guilt-free, protein-rich treat. Each cup is baked until golden, delivering a delicious balance of flavor and texture without the extra salt. With just 10 minutes of prep and 20 minutes of cook time, these gluten-free egg cups are easy to whip up, customizable, and ideal for busy mornings. Serve them warm or store them in the fridge for a grab-and-go snack that’s both nutritious and satisfying.
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Recipe Information
Ingredients
- 6 large Eggs
- 6 slices Veggie bacon strips (low sodium)
- 1 small Red bell pepper
- 1 cup Spinach leaves
- 6 small Cherry tomatoes
- 2 stalks Green onion
- 0.25 teaspoon Black pepper (optional, for flavor)
- 1 light spray Olive oil spray
Instructions
Preheat the oven to 375°F (190°C). Spray a 6-cup muffin tin lightly with olive oil spray to prevent sticking.
Cook the veggie bacon strips in a nonstick skillet over medium heat for 1-2 minutes per side, or until slightly crisp. Set aside to cool slightly, then cut each strip in half crosswise.
Dice the red bell pepper into small, bite-sized pieces. Slice the cherry tomatoes in half and chop the green onions into thin rounds.
In a medium bowl, beat the eggs. Stir in the diced red bell pepper, spinach leaves, sliced cherry tomatoes, chopped green onions, and black pepper (if using). Mix until evenly combined.
Place two halves of a veggie bacon strip in an 'X' shape at the bottom of each muffin cup in the prepared tin.
Pour the egg and vegetable mixture evenly into each muffin cup, filling them about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the egg cups are fully set and lightly golden on top.
Remove the muffin tin from the oven and let the egg cups cool for 2-3 minutes before carefully removing them with a silicone spatula or small knife.
Serve warm or let cool completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-40 seconds for a quick, low-sodium breakfast or snack.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.1 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 360 mg | 28% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1424 mg | 30% | |
*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.
