Breakfast Egg Cups

Eggs baked in a muffin tin

These energizing egg cups are a great low-fiber alternative to muffins and other bready breakfast foods.

Ingredients

Cooking spray
1 small russet potato, peeled and diced
8 eggs
½ cup cottage cheese
2 ounces cheddar cheese, grated
1 small bell pepper, chopped
2 tablespoons ketchup

Instructions

  1. Preheat oven to 350 degrees. Grease a 12-cup muffin tin, or line with muffin cups or parchment paper.
  2. Place potato in a microwave-safe dish, cover, and microwave for 5 minutes. Let sit for 5 minutes.
  3. In a large mixing bowl, beat eggs. Add cottage cheese, cheddar, bell pepper, ketchup, and cooked potato. Divide mixture evenly into prepared muffin tin.
  4. Bake until tops are golden, 15 to 18 minutes. Egg cups should register 160 degrees Fahrenheit or higher using an instant-read thermometer placed in the middle of a cup.

Yield

Serves 6

Prep time

10 minutes

Cook time

15 minutes

Total time

25 minutes

Nutrition

Calories
160 calories
Carbohydrates
9g
Cholesterol
240mg
Fat
7g
Fiber
1g
Protein
13g
Saturated fat
2g
Sodium
260mg
Sugar
5g