Breakfast Cups Recipe

Looking for some unique healthy breakfast options? Your whole family might just enjoy these breakfast muffin cups! This low-carb alternative offers a healthy mix of eggs and vegetables that will give you the right nutrition to start the day.

Breakfast Cups

12 serving
  • 1 TBSP olive oil
  • 1 ½ cups chopped mixed vegetables
  • 12 eggs
  • ¼ cup low fat milk
  • ½ tsp salt
  • ½ tsp pepper
  • 1/3 cup parmesan cheese
  • Preheat oven to 375 degrees. Lightly wipe the inside of 12 muffin cups with a paper towel dipped in canola or other mild oil.
  • Heat olive oil in a skillet over medium heat; add vegetables and cook, stirring, for several minutes until softened.
  • In a large bowl, whisk together eggs, milk, salt and pepper; stir in parmesan cheese and cooked vegetables. Ladle mixture into muffin cups. Bake in oven until eggs are set and lightly browned, about 20 minutes.

Nutrition Facts

Per Serving

7 g
2 g
7 g
Susan Bowerman, M.S., RD, CSSD, CSOWM, FAND –Sr.Director, Worldwide Nutrition Education and Training

Susan BowermanM.S., R.D., CSSD, CSOWM, FAND – Sr. Director, Worldwide Nutrition Education and Training

Susan Bowerman earned a B.S. in biology with distinction from the University of Colorado, and received her M.S. in food science and nutrition from Colorado State University. She is a registered dietitian, holds two board certifications from the Academy of Nutrition and Dietetics as a certified specialist in sports dietetics, and a certified specialist in obesity and weight management, and is a Fellow of the Academy.