9 Ways Keto Breakfast Egg Cups — are the perfect easy low carb / keto-friendly make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch!
Ingredients
Base For All Flavors First:
- 10 large eggs
- 1 - 1 1/2 teaspoons sea salt, or to taste
- 1/4 - 1/2 teaspoon black pepper, or to taste
Broccoli and Cheddar Cheese:
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 1/2 cups broccoli, steamed and chopped (or frozen and thawed)
- 2/3 cup grated cheddar cheese, plus more for topping
Buffalo Chicken:
- 1/2 teaspoon garlic powder
- 1/3 cup Buffalo Sauce (I used Frank's)
- 1/3 cup chopped green onions
- 1 cup chopped cooked (or rotisserie) chicken
Ham and Cheddar Cheese:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried mustard or Dijon Mustard (optional)
- 2/3 cup grated cheddar cheese plus more for topping
- 3/4 cup chopped cooked or deli ham
Kimchi:
- 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)
Jalapeño Popper:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3-4 jalapeño peppers de-seeded and chopped, plus round slices for topping (if desired)
- 1/3 cup softened cream cheese
- 1/2 cup grated cheddar cheese
- 1/3 cup cooked crumbled bacon
Mushroom, Pepper and Spinach:
- 1/2 tsp smoked paprika
- 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 cup chopped spinach
- 1/4 cup diced cooked sausage (optional)
Spinach and Cheese:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 2 cups chopped spinach
- 1 1/2 cups grated Parmesan cheese, plus more for topping
Sun-Dried Tomato, Parmesan and Spinach:
- 1/3 - 1/2 cup sun dried tomatoes soaked in very warm water until tender and chopped (discard soaking water)
- 3/4 cup chopped spinach
- 1/4 cup loosely packed chopped fresh basil
- 1 cup grated Parmesan cheese plus more for topping
Tomato, Spinach and Parmesan:
- 1/2 teaspoon garlic powder
- 3/4 teaspoon Italian seasoning
- 1 cup diced ripe tomatoes
- 1 cup chopped spinach
- 3/4 cup grated Parmesan cheese, plus more for topping
Instructions
Base For All Flavors First:
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Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper. (SEE BELOW TO ADJUST FOR DIFFERENT FLAVORS OR LEAVE AS IS FOR PLAIN). Divide evenly into muffin tins filling each about 2/3 full. Bake in preheated oven for 12-15 minutes, or until set.
Broccoli and Cheddar:
- Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins filling each about 2/3 full. Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.
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Visit 9 Ways Keto Breakfast Egg Cups for full instructions
Originally posted 2019-02-02 13:21:48.
Originally posted 2019-02-02 13:21:48.
