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!
Course
Breakfast
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings12servings
Ingredients
9 Different Flavor Options
BASE (CLASSIC) RECIPE - Start here for all of the flavors
12large eggs
Himalayn sea salt and freshly ground pepper to tast
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.