Breakfast Egg Cups

Eggs baked in a muffin tin

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

  1. Preheat oven to 350 degrees. Grease a 12-cup muffin tin, or line with muffin cups or parchment paper.
  2. Place potato in a microwave-safe dish, cover, and microwave for 5 minutes. Let sit for 5 minutes.
  3. In a large mixing bowl, beat eggs. Add cottage cheese, cheddar, bell pepper, ketchup, and cooked potato. Divide mixture evenly into prepared muffin tin.
  4. 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

Symptoms