Egg Muffin Cups
Choose from 15 flavors of this breakfast egg muffin cups recipe with veggies, eggs and cheese! It's healthy, low carb, and easy to meal prep.
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In a large bowl, toss together the broccoli, cauliflower, red pepper, minced garlic, and olive oil.
Arrange the vegetables in a single layer on the baking sheet. Roast in the preheated oven for 15-20 minutes, until the edges of the broccoli are browned.
When the vegetables are done, keep the oven on. Arrange the veggies evenly in the muffin cups.
Whisk together the eggs, heavy cream, sea salt, and black pepper. Stir in the cheddar cheese. Pour the egg mixture into the muffin cups over the vegetables.
Bake for 15-20 minutes, until the eggs are set.
Serving size: 1 egg muffin
For other flavor options, see the blog post above.
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