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a stack of egg muffins with sun dried tomato
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5 from 1 vote

Sun-Dried Tomato, spinach and cheese egg cups

This tasty breakfast hash is made with bacon, sweet potatoes, beets, turnips, red onion, and celery and then topped with a fried egg.
Prep Time7 mins
Cook Time15 mins
Total Time22 mins
Course: Breakfast
Cuisine: American
Keyword: egg, egg cup, egg muffin, keto, low carb, spinach
Servings: 12 egg cups
Calories: 93kcal


  • 10 large eggs
  • 1 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup sun dried tomatoes chopped
  • 3/4 cup spinach chopped
  • 1/4 cup fresh basil chopped or chiffoned
  • 1 cup Parmesan cheese grated


  • 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 2/3 full. Top with additional parmesan cheese.
  • Bake in preheated oven for 12-15 minutes, or until set.


Calories: 93kcal | Carbohydrates: 2g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 142mg | Sodium: 388mg | Potassium: 173mg | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 1.8mg | Calcium: 125mg | Iron: 1.1mg