These easy to make, meal prep ahead breakfast egg cups are low carb, paleo, and keto friendly, and can easily be adapted for a variety of tasty options.
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Egg cups are increasing in popularity with the continued success of low carb, paleo, and keto lifestyles. While not everyone has the tools or time for sous-vide style cooking, this recipe will get you the same great taste, without all the work and fancy equipment. Additionally, egg cups can be made in advance and frozen, making them an easy breakfast or snack meal prep.
Low Carb Egg Cups
Makes 12 egg cups at approximately 170 calories, 2g carbs, 9g fat, and 15g protein each.
Tools Needed:
Base Ingredients:
1 dozen eggs.
12 pieces of sliced meat of your choice. I used ham and turkey for this recipe.
Cheese of your choice. I used American, jalapeno jack, and shredded Mexican blend.
Salt and Pepper.
Coconut oil.
Optional Ingredients:
Bacon bits.
Finely chopped onions, peppers, mushrooms, or other veggies.
Herbs and spices.
Directions:
Preheat oven to 350F.
Grease muffin pan with coconut oil. Alternatively use an ungreased silicone muffin pan. In each well layer a slice of meat, a slice of cheese, and one raw egg.
Top with salt and pepper, and your choice of additional veggies or meat. Bake at 350F for 20 minutes.
Remove pan and let cool for 5 minutes before running a knife around the inside edge of each well. Egg cups should pop right out! Freeze for later or enjoy immediately.
If serving from freezer, microwave for 2 minutes or bake for 5 minutes at 350F to reheat.
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What do you add in your egg cups?