Egg Muffin Cups
Baked egg cups with spinach, bell pepper, and cheddar. Make a batch for easy grab-and-go breakfasts all week.
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Nutrition per serving
Protein 10g
Carbs 2g
Fat 9g
Ingredients
- 300g (6 eggs)Whole Egg
- 60gSpinach
- 80gBell Pepper
- 40gCheddar Cheese
- 5mlOlive Oil (Extra Virgin)
- 1gPaprika(optional)
Instructions
- 1
Preheat oven to 180C (350F). Grease a 6-cup muffin tin with olive oil.
- 2
Dice bell pepper and chop spinach finely.
- 3
Whisk eggs in a bowl with salt, pepper, and a pinch of paprika.
- 4
Divide chopped vegetables evenly among the muffin cups.
- 5
Pour egg mixture over vegetables, filling each cup about 3/4 full.
- 6
Sprinkle grated cheddar cheese on top of each cup.
- 7
Bake for 18-20 minutes until puffed and set in the center.
- 8
Let cool for 2 minutes before removing. Store extras in the fridge for up to 4 days.
Evidence behind key ingredients
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.