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–+ servings

Breakfast Egg Cups

Breakfast egg cups are convenient, protein-packed treats that can be prepared ahead of time, perfect for busy mornings or meal prepping for the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 egg cups
Calories 77 kcal

Ingredients
  

  • 12 large eggs
  • 1 bell pepper diced
  • 1/4 cup diced onions
  • Salt and pepper to taste
  • Cooking spray

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray.
  • In a small skillet, heat a tablespoon of olive oil over medium heat. Add diced peppers and onions, and sauté until they are soft and slightly caramelized, about 5-7 minutes. Set aside to cool.
  • In a large mixing bowl, whisk together the eggs. Season with salt and pepper to taste.
  • Divide the sautéed peppers and onions evenly among the muffin cups.
  • Pour the egg mixture over the vegetables, filling each muffin cup about three-quarters of the way full.
  • Bake in the preheated oven for 20-25 minutes, or until the egg cups are set and slightly golden on top.
  • Remove from the oven and allow to cool for a few minutes before serving. Enjoy immediately, or store in an airtight container in the refrigerator for later.

Nutrition

Calories: 77kcalCarbohydrates: 2.7gProtein: 6.2gFat: 5gCholesterol: 185mgSodium: 264.4mgPotassium: 42.2mgSugar: 0.3g
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