9 Low Carb Breakfast Egg Cups
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 cup grated cheddar cheese
- 1/2 tsp smoked paprika
- 3/4 tsp italian seasoning
- 10 large eggs
- 1 cup chopped spinach
- 1/3 cup chopped green onions
- 1/3 cup buffalo sauce (i used frank's)
- 2/3 cup grated cheddar cheese (plus more for topping)
- 3/4 cup chopped cooked or deli ham
- 1/2 teaspoon toasted sesame oil
- 1/3 cup finely chopped kimchi
- 1/4 cup diced red peppers
- 1/3 cup crumbled cooked bacon (optional)
- 3-4 jalapeã±o peppers (de-seeded and chopped plus round slices for topping (if desired))
- 1/3 cup softened cream cheese
- 1/3 cup cooked crumbled bacon
- 2 cups chopped spinach
- 3/4 cup chopped spinach
- 1/4 cup loosely packed chopped fresh basil
- 1 cup grated parmesan cheese (plus more for topping)
- 1 cup diced ripe tomatoes
- 1 - 1 1/2 teaspoons sea salt (or to taste)
- 1/4 - 1/2 teaspoon black pepper (or to taste)
- 1 1/2 cups broccoli (steamed and chopped (or frozen and thaw
- 1 cup chopped cooked (or rotisserie chicken)
- 1/2 tsp dried mustard or dijon mustard (optional)
- 1/4 tsp chili powder (optional or to taste)
- 1 cup chopped mushrooms (white button or cremini)
- 1/2 cup diced green bell peppers
- 1/4 cup diced cooked sausage (optional)
- 1 1/2 cups grated parmesan cheese (plus more for topping)
- 1/3 cup 1/2 sun dried tomatoes (soaked in very warm water
- 1/2 tso garlic powder
- 3/4 cup grated parmesan cheese (plus more for topping)
- Carbohydrate 1.76091697916667 g
- Cholesterol 358.275 mg
- Fat 10.5537507291667 g
- Fiber 0.454113547056913 g
- Protein 12.3432204166667 g
- Saturated Fat 3.80960321875 g
- Serving Size 1 1 Serving (104g)
- Sodium 160.496645833333 mg
- Sugar 1.30680343210975 g
- Trans Fat 1.52273335416667 g
- Calories 150 calories
My Go-To 9 Low Carb Breakfast Egg Cups: A Busy Mom's Secret Weapon
Mornings in our house can be a whirlwind. Between getting the kids ready for school, packing lunches, and trying to squeeze in a quick workout before heading to work myself, finding time for a healthy and satisfying breakfast often feels like an impossible task. That's why I've become obsessed with make-ahead breakfasts – and these 9 Low Carb Breakfast Egg Cups are my absolute favorite. They’re packed with protein, incredibly versatile, and require minimal effort to prepare.
The beauty of these egg cups lies in their adaptability. I’ve included a variety of ingredients in my recipe, but feel free to experiment! One day, I might add spicy kimchi and crumbled bacon for a savory kick. Another day, I’ll opt for sun-dried tomatoes and spinach for a Mediterranean twist. The possibilities are endless, and it's a great way to use up leftover vegetables or meats. The kids even love helping me chop veggies and add their favorite fillings!
Why I Love These Egg Cups:
- Convenience: Prepare them on the weekend and enjoy a quick, healthy breakfast all week long. They're perfect for grabbing and going on busy mornings.
- Protein Powerhouse: Eggs are an excellent source of protein, keeping you feeling full and energized throughout the morning.
- Low Carb: Ideal for those following a low-carb or keto diet, without sacrificing flavor or satisfaction.
- Customization: The possibilities are endless! Add your favorite vegetables, meats, and cheeses to create your perfect combination.
- Great for meal prepping: Perfect for busy mornings during the week or even for weekend brunch.
Beyond the Breakfast Table:
These egg cups aren't just limited to breakfast. They make a fantastic addition to lunchboxes, a light dinner option, or even a satisfying snack. I sometimes pack them for a quick and healthy lunch at work. The portability is a huge plus, and I can be sure I’m getting a good dose of nutrients, even on my busiest days.
Tips for Success:
- Use a good quality muffin tin: A non-stick muffin tin makes it easier to remove the egg cups once they're baked.
- Don't overfill the muffin cups: Leave a little space at the top to allow for expansion.
- Experiment with flavors: Don't be afraid to try new combinations of ingredients. The sky's the limit! Think mushrooms and Swiss, or even leftover roasted vegetables.
- Store properly: Store the egg cups in an airtight container in the refrigerator for up to 3 days.
These 9 Low Carb Breakfast Egg Cups have truly revolutionized my mornings. They’re a delicious, convenient, and healthy option that allows me to start my day feeling energized and prepared for whatever challenges lie ahead. I wholeheartedly recommend giving them a try – you won't be disappointed!
Step-by-step
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin.
- In a large bowl, whisk together eggs, salt, and pepper.
- Add spinach, ham, cheese, and any other desired fillings to the egg mixture.
- Divide the egg mixture evenly among the muffin cups.
- Bake for 15-20 minutes, or until the egg cups are set.
- Let cool slightly before serving.
