These Low-Calorie Egg Cups are a great way to start off your day with a nutritious and low-calorie breakfast option! I like to make a couple batches of these and have in the fridge ready to grab and go on busy days!
Over the last couple of months, I’ve really been trying to jump back into healthy eating and get myself back on track! After all, it is only a couple weeks away from summer shorts and swimsuit weather! Ahhhh!
Something that I’ve found that really helps me do this is to start off the day on the right foot! If I start out eating donuts and muffins, I’m just setting myself up for failure but if I make something like these Low-Calorie Egg Cups I know that my day is will be awesome! I love to have these with our Breakfast Banana Split too!
Did you guys see the Lose Weight, Gain Energy course? This recipe is going to fit perfectly into the course, so if you’re enrolled in it save this recipe! If you’re not in the course, be sure to stop by and check it out!
How to Make Low-Calorie Egg Cups
Ingredients You Need
- 6 Eggs
- 1/2 Cup Milk
- 1/4 Cup Asparagus, Chopped
- 1/4 Cup Bell Pepper, Any color
- 1/4 Cup Mushroom, Diced
- 1 TBSP Olive Oil
- 2 TBSP Shredded Cheese
- Salt & Pepper to taste
Start by heating olive oil in a medium pan over heat. Add the asparagus, pepper, and mushroom and saute until it’s slightly cooked.
Spray a muffin tin with Non-Stick Spray, divide the cooked veggies between the 12 muffin cups.
Beat the eggs and milk together in a small bowl and divide between the 12 muffin cups.
Bake at 350 degrees for 15-20 minutes. Sprinkle the cheese on top after you remove from the oven.
Don’t these look delicious? You can change them up a little too by adding some salsa or even your favorite breakfast meat like bacon, sausage or ham. Just know that this will slightly change the calories in each egg cup.
If you are ready to eat healthier, try one of these two courses:
2). 21 Days of Whole Food – everything you need (grocery lists, menu plan, etc…):