Low Carb Baked Egg Cups – 9 Ways – the perfect easy breakfast and packed with protein. Best of all, they are super simple to customize and come together in less than 30 minutes!
Eggs happen a lot around here. They are super easy to whip up for breakfast, lunch and even dinner. They are packed with protein, nutrients and low in carbs. Plus, they are super versatile and paleo, keto and whole 30 compliant.
Since you guys are loving these Breakfast Egg Muffins, I couldn’t wait to share another easy keto breakfast for on the go.
These Low Carb Baked Egg Cups are super simple to customize and take no time at all to whip up.
HOW DO I MAKE LOW CARB BAKED EGG CUPS?
Start with lightly greasing or lining a 12 cup muffin tin with silicone liners.
Place ham, proscuitto, salami, turkey or thinly shaved veggie slices in muffin cups.
Crack an egg into each muffin cup and season with salt and black pepper.
Sprinkle cheese, chopped parsley and dried herbs of your choice.
Bake at 375 F for 12-15 minutes or until egg whites are set and no longer jiggly.
CAN I MAKE THESE INTO MINI OMELETTES INSTEAD OF OVER-EASY FOR THESE BAKED EGG CUPS?
Sure! If you don’t like over-easy eggs, feel free to whisk the eggs in a 4-cup measuring cup or a mixing bowl. Add any other seasonings you like. Chop up your favorite combo of veggies and proteins and mix until combined. And if you’re trying to cut back on macros, you can even swap in some egg whites if you prefer.
Divide evenly among muffin cups (about 1/2 – 2/3 cups full) and sprinkle with any additional toppings.
in advance and pour into the muffin tins to make mini omelettes.
HOW CAN I MAKE THESE EGG CUPS AHEAD OF TIME?
These egg cups work great as a make ahead breakfast option if you scramble the eggs into omelettes. However, for the over-easy baked egg cups, it’s best to serve them on the same day.
WHAT DIFFERENT FLAVORS CAN I MAKE?
I’ve got 8 fun flavors that you can mix and match you can certainly make them all the same.
Bacon Baked Egg Cups – Recipe below
Classic Baked Egg Cup – Recipe below
Cauliflower and Cheese Baked Egg Cup – Recipe below
Genoa Salami Baked Egg Cup – Recipe below
Ham & Cheese Baked Egg Cup – Recipe below
Proscuitto Baked Egg Cup – Recipe below
Sweet Potato Baked Egg – Recipe below – (leave out the sweet potato and swap another veggie or meat for a very low carb or Keto version)
Turnip Baked Egg Cup – Recipe below
Zucchini Baked Egg Cup – Recipe below
MORE BREAKFAST RECIPES YOU MIGHT LIKE:
Baked Egg Cups
Baked Egg Cups - 9 Ways are the perfect low carb and protein packed breakfast. Best of all, they are super simple to customize and come together in less than 30 minutes!
Ingredients
9 Different Flavor Options
BASE (CLASSIC) RECIPE - Start here for all of the flavors
- 12 large eggs
- Himalayn sea salt and freshly ground pepper to tast
Optional toppings:
- shredded cheese dried oregano dried basil, freshly chopped parsley
FOR THE BACON EGG CUP - 12 cooked bacon strips
FOR THE CAULIFLOWER AND CHEESE EGG CUP - 1 cup cauliflower rice & 1 cup shredded cheese
FOR THE SALAMI EGG CUP - 24 Genoa salami slices
FOR THE HAM & CHEDDAR EGG CUP - 12 thin deli Ham slices
FOR THE PROSCUITTO EGG CUP - 12 thin Proscuitto slices
FOR THE SWEET POTATO EGG CUP - 24 shaved sweet potato ribbons (use a mandoline or a vegetable peeler) (skip this flavor for low carb)
FOR THE TURNIP EGG CUP - 24- shaved turnip ribbons
FOR THE ZUCCHINI EGG CUP - 24 shaved zucchini ribbons (use a mandoline or a vegetable peeler)
Instructions
-
Preheat oven to 375ºF and grease or line a 12 cup muffin pan with silicone muffin liners.
BASE RECIPE:
-
Line the bottom and sides of each muffin tin with meat or veggie slices of your choice - feel free to mix and match or make all the egg cups the same.
FOR OVER-EASY EGGS:
-
Crack an egg into each muffin tin. Season with salt and pepper. Add optional toppings.
-
Bake for 12-15 minutes or until eggs are firm. Remove and serve hot.
FOR OMELETTE STYLED BAKED EGGS:
-
Crack the eggs in large measuring cup (feel free to swap out some whole egg with egg whites, if preferred). Season with salt, pepper and herbs of your choice. Pour mixture into muffin cups, dividing evenly amongst each cup.
-
Bake for 12-15 minutes or until eggs are firm. Remove and serve hot.
Leave a Reply