- 6 Large Eggs
- 0.5 cup Onion, finely diced
- 0.5 cup Bell Pepper, finely diced
- 0.75 cup Shredded Sharp Cheddar or Colby Cheese
- 1 tbsp Olive Oil
- Salt, to taste
Directions
- Preheat oven to 350°F (175°C). Grease a muffin tin with olive oil.
- Heat 1 tbsp olive oil in a skillet over medium-low heat.
- Add diced onion and bell pepper.
- Cook 6–8 minutes, stirring often, until vegetables are very soft and lightly sweet (this step is important for SCD tolerance).
- In a bowl, whisk eggs with salt.
- Stir cooked vegetables and shredded cheese into the eggs.
- Divide mixture evenly among muffin cups.
- Bake 18–22 minutes, until egg cups are fully set.
- Cool slightly before removing from pan.
Nutrition Facts
| Total Servings | 3 |
| Single Serving Size | 2 Egg Cups |
| Amount Per Serving | |
| Calories | 270 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Sodium | 260 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 1.5 g |
| Protein | 19 g |
