Vegetarian Veggie Bacon Egg Cups
Start your mornings with a protein-packed twist on a classic breakfast favorite—Vegetarian Veggie Bacon Egg Cups! These flavorful, bite-sized delights feature crispy vegetarian bacon strips cradling a vibrant medley of eggs, red bell peppers, spinach, and shredded cheddar cheese. Perfectly baked in a muffin tin, these easy-to-make egg cups are seasoned with a touch of salt and pepper and require just 15 minutes of prep time. Ideal for meal prep or a grab-and-go breakfast, they can also be stored in the fridge for up to 4 days, making them a convenient, healthy choice for busy mornings. Whether you’re vegetarian or just looking for a fresh and wholesome recipe, these egg cups deliver big on taste and nutrition.
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Recipe Information
Ingredients
- 6 pieces Vegetarian bacon strips
- 6 large Eggs
- 0.5 cup Red bell pepper, diced
- 0.5 cup Spinach leaves, chopped
- 0.25 cup Shredded cheddar cheese
- 2 tablespoons Milk (any type)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 350°F (175°C) and lightly spray a 12-cup muffin tin with cooking spray.
Cook the vegetarian bacon strips in a skillet over medium heat according to the package instructions until crisp. Once cooled slightly, cut each strip in half and shape them into loops to fit inside the muffin cups, lining the sides to create a 'wrapper.'
In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
Evenly distribute the diced red bell pepper, chopped spinach, and shredded cheddar cheese into the prepared muffin cups.
Pour the egg mixture over the vegetables and cheese in each muffin cup, filling them about three-quarters full.
Bake the egg cups in the preheated oven for 18-20 minutes, or until the eggs are set and slightly golden on top.
Remove the egg cups from the oven and let them cool in the tin for 5 minutes before carefully removing them with a small spatula or table knife.
Serve warm, or cool completely and store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1149 mg | 383% | |
| Sodium | 2737 mg | 119% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 5.7 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 504 mg | 39% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1086 mg | 23% | |
*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.
