Low Carb Breakfast Egg Cups
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Low Carb Breakfast Egg Cups
- Cook Time: 20
- Total Time: 25
Ingredients
Scale
- 12 eggs
- 2 ounce (1 package ) Sliced deli ham
- 1 red sweet pepper
- 1 cup raw baby spinach
- 1/2 package of bacon bits (2.5 ounces)
- 1 cup of shredded marble jack cheese
- 3 green onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 350º and spray a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham. Crack an egg in each ham cup and use a fork to beat it. If you want it more like a eggs benedict don’t beat it. Chop up the red sweet pepper, baby spinach, and green onions on a cutting board. Then divide the vegetables among all the cups. Next sprinkle the bacon bits, and marble jack cheese, on to the egg cups. Sprinkle salt and pepper on the top. Bake in the oven for 15-20 minutes. Garnish with parsley and serve.
Notes
- You can make these ahead of time and freeze them for breakfast on the go!
Nutrition
- Serving Size: 12
- Calories: 119
- Sugar: 1
- Sodium: 284
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 2
- Protein: 10
- Cholesterol: 197
I have to say I am a fan of your Low Carb recipe line, because if we can find a way to cut on the carbs yet enjoy good food, why not? The heavier and unhealthier version of this is the one using bacon, and I think how you’ve chosen to replace some ingredients make it less carb-y, yet still yummy! Will be trying this out for my next breakfast for sure.
Best thing about breakfast egg cups is that you can make them for your kids if your kids are school going, they will be best for busy school mornings.Eating them with salsa and ketchup is the best combo, I have added it to my breakfast list because i love this wonderful recipe.