Gluten-Free Veggie Bacon Egg Cups

Power up your morning routine with these protein-packed Gluten-Free Veggie Bacon Egg Cups! Perfectly baked in a muffin tin, these savory delights combine fluffy eggs, crispy gluten-free turkey or plant-based bacon, and a medley of vibrant veggies like red bell peppers, zucchini, and spinach for a nutrient-rich breakfast. With a prep time of just 15 minutes, they’re an ideal grab-and-go option for busy mornings or a crowd-pleaser for weekend brunches. Whether enjoyed fresh out of the oven or reheated from the freezer, these low-carb, high-protein egg cups make meal prepping deliciously simple. Plus, they’re naturally gluten-free, making them a wholesome choice for everyone at the table.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 12 large Eggs
• 6 slices Gluten-free turkey bacon or plant-based bacon
• 1 medium Red bell pepper, diced
• 1 small Zucchini, diced
• 1 cup Baby spinach, chopped
• 2 stalks Green onions, sliced
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 as needed Cooking spray or olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or brush with olive oil to prevent sticking.

Step 2

Cook the gluten-free turkey bacon or plant-based bacon in a skillet over medium heat until crispy. Remove from the skillet, let it cool slightly, then chop into small pieces.

Step 3

In the same skillet, add the diced red bell pepper and zucchini. Sauté over medium heat for about 3-4 minutes until they begin to soften. Add the chopped spinach and sauté for another 1-2 minutes, until just wilted. Remove from heat and set aside to cool slightly.

Step 4

In a large mixing bowl, crack all 12 eggs and whisk until the yolks and whites are combined. Stir in the sautéed vegetables, bacon pieces, sliced green onions, salt, and black pepper.

Step 5

Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full.

Step 6

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are puffed and set in the center.

Step 7

Remove from the oven and let the egg cups cool for 5 minutes before carefully removing them from the tin using a knife or small spatula.

Step 8

Enjoy immediately, or allow the egg cups to completely cool before storing them in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months and reheated as needed.

Nutrition Facts

Serving size	(1052.8g)

Amount per serving	% Daily Value*
Calories	1133.2

Total Fat 70.4g	0%
Saturated Fat 21.9g	0%
Polyunsaturated Fat g
Cholesterol 2292mg	0%
Sodium 2999.5mg	0%
Total Carbohydrate 21.0g	0%
Dietary Fiber 6.3g	0%
Total Sugars 10.9g
Protein 95.8g	0%

Vitamin D 492IU	0%
Calcium 456.3mg	0%
Iron 14.9mg	0%
Potassium 2196.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 34.8%

Carbs: 7.6%