These energizing egg cups are a great low-fiber alternative to muffins and other bready breakfast foods.
Prep time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Yield
Serves 6
Ingredients
Cooking spray
1 small russet potato, peeled and diced
8 eggs
½ cup cottage cheese
2 ounces cheddar cheese, grated
1 small bell pepper, chopped
2 tablespoons ketchup
Instructions
- Preheat oven to 350 degrees. Grease a 12-cup muffin tin, or line with muffin cups or parchment paper.
- Place potato in a microwave-safe dish, cover, and microwave for 5 minutes. Let sit for 5 minutes.
- In a large mixing bowl, beat eggs. Add cottage cheese, cheddar, bell pepper, ketchup, and cooked potato. Divide mixture evenly into prepared muffin tin.
- Bake until tops are golden, 15 to 18 minutes. Egg cups should register 160 degrees Fahrenheit or higher using an instant-read thermometer placed in the middle of a cup.
Nutritional Information
Calories
160 calories
Carbohydrates
9g
Cholesterol
240mg
Fat
7g
Fiber
1g
Protein
13g
Saturated Fat
2.5g
Sodium
260mg
Sugar
5g
