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Keto-friendly fajita egg cups filled with bell peppers, mozzarella cheese, and ground cumin. A great on-the-go snack. | peteandgerrys.com
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Fajita Breakfast Egg Cups

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5/5 - 21 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 12 egg cups

Inspired by the beloved Tex-Mex dish and spice blend, these fajita egg cups are sure to bring the warmth of Southwest food to your morning routine. They feature bell peppers, mozzarella cheese, and a simple combination of dired herbs and spices you probably already have in your pantry.

By: Isabel Eats

Ingredients

  • 12 Pete and Gerry’s Organic Eggs
  • 2 medium bell peppers
  • 8 ounces mozzarella cheese, shredded
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin

Nutritional Information

Serv. Size: 1 egg cup, Servings: 12

Amount Per Serving: Calories 130, Fat Cal. 70, Total Fat 8g (12% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 380mg (16% DV), Total Carb. 3g (1% DV), Fiber <1g (2% DV), Sugars 1g, Protein 11g, Vitamin A (20% DV), Vitamin C (40% DV), Calcium (20% DV), Iron (6% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Preheat oven to 350F. Generously spray 12 cups of a regular muffin tin with cooking spray.

Step 2

In a large bowl or measuring cup, whisk together the eggs and set aside. Cut and dice the bell peppers, making sure to discard the tops.

Step 3

In a medium bowl, add the diced bell peppers, shredded mozzarella cheese, salt, black pepper, paprika, onion powder, garlic powder, and ground cumin. Mix together with a fork until fully combined. Evenly distribute and scoop the bell pepper mixture into each muffin cup.

Step 4

Fill each muffin cup about three quarters full with whisked eggs. Bake for 18-20 minutes, until the the eggs are cooked through. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

Notes:

These egg cups can all be made ahead and reheated as needed. To store in the fridge for up to 5 days, place the muffins in an airtight container until ready to eat. When you’re ready to heat them up, heat them in the microwave in 15-second increments on high until they’re completely warmed through.

If you’re making a large batch and you don’t think you’ll finish all of them in 5 days, you can also freeze them. Once completely cooled, individually wrap each egg cup with plastic wrap, then place all the cups in a freezer-safe zip top storage bag and freeze. Reheat in the microwave on high in 15-second increments until fully warmed through.

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RESPONSES

Tara

June 23, 2020

Helps use eggs when my hens are laying more than I can eat. Then when they are taking a break I don't have to run to the store

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[email protected]

June 24, 2020

This is one of our favorite ways to use extra eggs as well, Tara. These are just as good reheated as they are fresh out of the oven!

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Theresa Rejko

June 18, 2020

Make

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[email protected]

June 19, 2020

These are another easy and delicious recipe! We love that these can be made once and enjoyed later in the week. Great for a grab-and-go breakfast day. Excited to hear what you think!

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Una Redmond

January 27, 2020

How many calories? Thanks

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1 Reply

Deneé@peteandgerrys

January 28, 2020

Hi Una! We went ahead and added all the nutritional information for this recipe, which you can find below the ingredients list. This recipe has 130 calories per serving. We hope this helps!

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