Heart-Healthy Veggie Bacon Egg Cups

Start your day with a burst of flavor and nutrition by whipping up these Heart-Healthy Veggie Bacon Egg Cups! Packed with vibrant vegetables like baby spinach, cherry tomatoes, and red bell pepper, and infused with the smoky goodness of plant-based bacon, these protein-packed bites are the perfect on-the-go breakfast or hearty snack. Made with unsweetened almond milk for a lighter twist and seasoned with smoked paprika for a hint of warmth, these low-carb, gluten-free egg cups are baked to perfection in just 20 minutes. Not only are they simple to make, but they can also be prepped ahead for busy mornings, making them a deliciously convenient addition to your meal prep routine. Healthy eating has never been this satisfying or easy!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 6

Ingredients

• 6 pieces Large eggs
• 2 tablespoons Unsweetened almond milk
• 4 pieces Plant-based bacon strips
• 1 cup Baby spinach
• 1 cup Cherry tomatoes
• 0.5 pieces Red bell pepper
• 2 stalks Green onion
• 1 as needed Olive oil spray
• 0.25 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.25 teaspoons Smoked paprika

Directions

Step 1

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

Step 2

Chop the plant-based bacon strips into small pieces and set aside.

Step 3

Dice the red bell pepper, halve the cherry tomatoes, and finely chop the green onions. Roughly chop the baby spinach.

Step 4

In a medium non-stick skillet over medium heat, cook the plant-based bacon pieces for 3-4 minutes or until slightly crispy. Remove from heat and set aside.

Step 5

In a large bowl, whisk together the eggs and almond milk until well combined. Season with salt, black pepper, and smoked paprika.

Step 6

Evenly distribute the chopped spinach, tomatoes, bell pepper, green onions, and cooked plant-based bacon into the greased muffin tin cups.

Step 7

Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full. Stir gently in each cup to ensure the vegetables and bacon are evenly distributed.

Step 8

Bake the egg cups in the preheated oven for 18-20 minutes, or until the eggs are fully set and slightly golden on top.

Step 9

Remove the muffin tin from the oven and let the egg cups cool for 5 minutes before gently running a knife around the edges to release them.

Step 10

Serve immediately or store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-40 seconds before serving.

Nutrition Facts

Serving size	(662.0g)

Amount per serving	% Daily Value*
Calories	732.2

Total Fat 49.3g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1116mg	0%
Sodium 1987.6mg	0%
Total Carbohydrate 23.4g	0%
Dietary Fiber 4.9g	0%
Total Sugars 6.8g
Protein 47.5g	0%

Vitamin D 251.0IU	0%
Calcium 296.1mg	0%
Iron 9.7mg	0%
Potassium 1206.2mg	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: 61.0%

Protein: 26.1%

Carbs: 12.9%