Low Sodium Veggie Bacon Egg Cups

Start your day with these flavorful and healthy Low Sodium Veggie Bacon Egg Cups! Packed with protein-rich eggs, vibrant veggies like spinach, cherry tomatoes, and red bell pepper, and the savory crunch of low-sodium veggie bacon, these breakfast bites are as nutritious as they are delicious. Perfectly portioned in a muffin tin, they’re oven-baked for a fuss-free, guilt-free meal that’s ready in just 30 minutes. Ideal for meal prep, these egg cups can be stored and reheated for a quick, wholesome breakfast or snack throughout the week. Whether you're watching your sodium intake or simply seeking a convenient, veggie-forward recipe, these savory egg cups are the perfect choice!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 6

Ingredients

• 6 large Eggs
• 6 slices Veggie bacon strips (low sodium)
• 1 small Red bell pepper
• 1 cup Spinach leaves
• 6 small Cherry tomatoes
• 2 stalks Green onion
• 0.25 teaspoon Black pepper (optional, for flavor)
• 1 light spray Olive oil spray

Directions

Step 1

Preheat the oven to 375°F (190°C). Spray a 6-cup muffin tin lightly with olive oil spray to prevent sticking.

Step 2

Cook the veggie bacon strips in a nonstick skillet over medium heat for 1-2 minutes per side, or until slightly crisp. Set aside to cool slightly, then cut each strip in half crosswise.

Step 3

Dice the red bell pepper into small, bite-sized pieces. Slice the cherry tomatoes in half and chop the green onions into thin rounds.

Step 4

In a medium bowl, beat the eggs. Stir in the diced red bell pepper, spinach leaves, sliced cherry tomatoes, chopped green onions, and black pepper (if using). Mix until evenly combined.

Step 5

Place two halves of a veggie bacon strip in an 'X' shape at the bottom of each muffin cup in the prepared tin.

Step 6

Pour the egg and vegetable mixture evenly into each muffin cup, filling them about 3/4 full.

Step 7

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

Step 8

Remove the muffin tin from the oven and let the egg cups cool for 2-3 minutes before carefully removing them with a silicone spatula or small knife.

Step 9

Serve warm or let cool completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-40 seconds for a quick, low-sodium breakfast or snack.

Nutrition Facts

Serving size	(652.8g)

Amount per serving	% Daily Value*
Calories	861.6

Total Fat 44.5g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat g
Cholesterol 1116mg	0%
Sodium 1304.6mg	0%
Total Carbohydrate 21.7g	0%
Dietary Fiber 5.0g	0%
Total Sugars 8.1g
Protein 71.0g	0%

Vitamin D 246IU	0%
Calcium 360.4mg	0%
Iron 10.4mg	0%
Potassium 1424.0mg	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: 51.9%

Protein: 36.8%

Carbs: 11.3%