These Cheesy Baked Cabbage Egg Cups are a delicious, protein-packed, low-carb breakfast or snack. Made with tender cabbage, fluffy eggs, and melted cheese, they’re easy to prepare, perfect for meal prep, and ideal for busy mornings.

⏱️ Recipe Information

🛒 Ingredients

• 6 large eggs
• 2 cups green cabbage, finely shredded
• 1 cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• ¼ cup milk
• 2 green onions, thinly sliced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)

Optional Add-Ins

• Crumbled cooked bacon
• Diced ham
• Chopped spinach
• Diced bell peppers
• Jalapeños
• Mushrooms

👩‍🍳 Instructions

Step 1: Prepare the Oven

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a 12-cup muffin tin or line with silicone muffin cups.

Step 2: Sauté the Cabbage

1. Heat the olive oil in a skillet over medium heat.
2. Add the shredded cabbage and cook for 4–5 minutes until slightly softened.
3. Stir in the garlic and cook for 30 seconds.
4. Remove from the heat and allow to cool slightly.

Step 3: Prepare the Egg Mixture

In a large bowl, whisk together:

• Eggs
• Milk
• Paprika
• Onion powder
• Salt
• Black pepper

Whisk until smooth.

Fold in:

• Sautéed cabbage
• Cheddar cheese
• Parmesan cheese
• Green onions
• Parsley (if using)

Step 4: Fill the Muffin Tin

Divide the mixture evenly among the prepared muffin cups, filling each about ¾ full.

Step 5: Bake

Bake for 20–25 minutes, or until the egg cups are puffed, golden, and the centers are set.

A toothpick inserted into the center should come out clean.

Step 6: Cool & Serve

Let the egg cups cool in the pan for 5 minutes before removing.

Serve warm or at room temperature.

💡 Tips for Success

• Finely shred the cabbage so it cooks evenly.
• Avoid overbaking to keep the egg cups moist and tender.
• Use freshly grated cheese for the best melting and flavor.
• Let the egg cups rest before removing them from the pan to help them hold their shape.

🌿 Variations

Mediterranean Style

Add crumbled feta cheese, chopped olives, and fresh dill.

Spicy Version

Mix in diced jalapeños or a pinch of red pepper flakes.

High-Protein

Add cooked diced chicken, turkey, or lean sausage.

Extra Veggies

Stir in chopped spinach, zucchini, mushrooms, or broccoli.

Dairy-Free

Use your favorite dairy-free shredded cheese and unsweetened plant-based milk.

🍽️ Serving Suggestions

• Fresh fruit
• Avocado slices
• Mixed green salad
• Whole-grain toast
• Roasted sweet potatoes
• Yogurt with berries

🥡 Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze individually wrapped egg cups for up to 2 months.

Reheating:

• Microwave: 20–30 seconds per egg cup
• Air Fryer: 325°F (163°C) for 3–4 minutes
• Oven: 350°F (175°C) for 8–10 minutes

🥣 Nutrition (Per Egg Cup)

Nutrition values are approximate and may vary depending on the ingredients used.

🧀 Weight Watchers (Estimated)

Estimated points may vary depending on the type of cheese and milk used.

❓ Frequently Asked Questions

Can I use red cabbage instead of green cabbage?

Yes! Red cabbage works well and adds a slightly sweeter flavor and vibrant color.

Can I make these ahead of time?

Absolutely. They’re excellent for meal prep and reheat beautifully for a quick breakfast or snack.

Can I use bagged coleslaw mix?

Yes. A plain shredded cabbage mix (without dressing) is a convenient substitute.

How do I keep the egg cups from sticking?

Grease the muffin tin well or use silicone muffin liners for easy removal.

Are these low-carb?

Yes. These egg cups are naturally low in carbohydrates while being high in protein, making them a great option for low-carb and keto-friendly meal plans.