Go Back
–+ servings
mixed veggies sausage egg cups stacked up on a white plate
Print Recipe
4.84 from 6 votes

Cheese and Veggies Breakfast Egg Muffins

Cheese and vegetable breakfast egg muffins, these egg cups are the perfect solution for a quick and easy breakfast solution. 
Prep Time7 minutes
Cook Time15 minutes
Total Time22 minutes
Course: Breakfast
Cuisine: American
Keyword: egg, egg cup, egg muffin, egg muffins, keto, low carb
Servings: 12 egg muffins
Calories: 110kcal

Ingredients

  • 10 large eggs
  • 1 teaspoons sea salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1 cup white mushrooms chopped
  • 1/2 cup green bell peppers diced
  • 1 cup spinach chopped
  • 1/4 cup cooked sausage diced
  • 1 cup cheddar cheese shredded

Instructions

  • Preheat oven to 400 F.
  • Get a 12 count muffin tin, and line with silicone liners, or use a silicone muffin pan. Or coat a regular muffin pan with non-stick cooking spray. Set aside.
  • In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.
  • Add in all other ingredients
  • Divide evenly into muffin tins filling each about 2/3 full.
  • Bake in preheated oven for 12-15 minutes, or until set.

Nutrition

Calories: 110kcal | Carbohydrates: 1g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 149mg | Sodium: 341mg | Potassium: 124mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 595IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 1mg