Keto / Low Carb / Sugar Free Option
"Avoid skipping breakfast by making these healthy egg muffin cups ahead of time with spinach, eggs, cheese, leftovers or whatever your heart desires!"
Stuffed Eggy Cups
Servings: 6
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ingredients:
1/2 dozen Eggs
1/4 cup Cream
Salt
Pepper
Instructions:
Choose from any of the following:
Kale chopped, baby spinach chopped, tomatoes diced, onions finely chopped, red bell peppers finely chopped, green peppers finely chopped, mushrooms finely chopped, goat cheese crumbled, basil finely chopped, mozzarella cheese shredded, or whatever you like! I used in this recipe pepperoni rounds, spinach, and shredded cheddar.
Preheat oven to 350 degrees F. Spray a nonstick muffin tin with nonstick cooking spray. Set aside. (Do NOT skip this step, they will stick to the bottom of the pan.)
Whisk the eggs in a bowl. Add in cream, salt and pepper.
Place 2-3 items from the list above into each tin. You can customize each muffin cup however you’d like! Pour the egg mixture on top, just to the edge.
Bake large for 20 minutes, 12 minutes for minis or until a toothpick comes out clean for each cup. Remove from oven. Use a knife to go around the edges and pop out the egg cups.
Enjoy!
Notes:
Keep them in an airtight container or place each individual egg muffin cup in a resealable bag for an easy grab-and-go breakfast each morning. Dispose after 6 days.
"Keep them refridgerated in an airtight container or place each individual egg muffin cup in a resealable bag for an easy grab-and-go breakfast each morning. Dispose after 6 days."
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.