Grab-and-Go High-Protein Veggie Egg Cups

Recipe

These Grab and Go Veggie Egg Cups are my fave for a healthy high-protein breakfast for busy mornings. They’re made with any variety of low-carb veggie you like, plus fresh eggs, cheddar cheese and seasoning.

Recipe Snapshot

TOTAL TIME

5 mins

SERVINGS

1 1/4 cup

Ingredients

1

Preheat the oven. Generously coat a 12-cup muffin tin with cooking spray or brush with Ghee. Combine the veggies and water in a medium saucepan. Cover with a lid and set over heat. Cook. Remove the saucepan from heat and drain the vegetables in a sieve or colander.

2

Divide the vegetables evenly among the muffin tin wells.

3

Top with cheddar cheese.

4

Whisk to combine the eggs, mustard, paprika, salt and pepper in a large bowl.

5

Pour the egg mixture through a fine-mesh sieve into a large measuring cup.

6

Pour over the vegetables and cheddar, dividing evenly among the cups.

7

Transfer veggie egg muffins to the oven and bake until the eggs are puffed in the center. Let cool before removing from the pan.

Enjoy!

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