Veggie Bacon Egg Cups
Start your day with a burst of flavor and nutrition with these delightful Veggie Bacon Egg Cups! Perfectly portioned and packed with wholesome ingredients, these protein-rich egg cups combine the savory crunch of plant-based bacon, the vibrant freshness of red bell peppers and spinach, and the creamy indulgence of cheddar cheese. Ideal for busy mornings, meal prep, or a grab-and-go snack, this healthy, low-carb recipe is seasoned to perfection and baked until golden for a light, fluffy texture. Ready in just 35 minutes, these keto-friendly, gluten-free egg muffins are as versatile as they are delicious—serve them warm or enjoy them cold later in the week. Whether you're catering to dietary preferences or seeking a quick breakfast idea, these Veggie Bacon Egg Cups are sure to impress!
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup unsweetened almond milk
- 6 plant-based bacon slices
- 0.5 cup red bell pepper, diced
- 1 cup spinach leaves, chopped
- 0.5 cup shredded cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C).
Lightly coat a 12-cup muffin tin with non-stick cooking spray.
In a medium skillet over medium heat, cook the plant-based bacon slices until crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to cool, then crumble them into small pieces.
In a large mixing bowl, whisk together the eggs and almond milk until well combined.
Add the diced red bell pepper, chopped spinach, crumbled bacon, and shredded cheddar cheese to the egg mixture. Stir to combine.
Season the mixture with salt and black pepper, and stir again to distribute the seasoning evenly.
Pour the egg and vegetable mixture evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the egg cups are puffed and set in the middle.
Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Serve the veggie bacon egg cups warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 558 mg | 24% | |
| Total Carbohydrate | 3.3 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 123 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 208 mg | 4% | |
*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.
