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Egg Muffin Breakfast – Keto Low-Carb Cups Recipe

Egg Muffin Breakfast – Keto Low-Carb Cups Recipe
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★★★★★

5.3 from 21 reviews

These Egg Muffin Breakfast cups are a delicious and easy keto-friendly low-carb option perfect for busy mornings. Packed with eggs, ham, cheese, and fresh vegetables, they’re nutritious, customizable, and can be enjoyed hot or cold.

Ingredients

Scale

Egg Mixture

  • 5 large eggs
  • Salt and fresh cracked pepper, to taste
  • 1/2 teaspoon Italian seasoning (optional)
  • 1/2 teaspoon crushed chili pepper flakes (optional)

Fillings

  • 1/4 lb (125g) cooked ham, diced
  • 1 cup grated cheddar cheese (or any cheese you prefer)
  • 1 tomato, seeded and diced
  • 1/2 green bell pepper, diced
  • 1 scallion, sliced

Additional

  • Oil or non-stick cooking spray, for greasing muffin pan

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a 6-count muffin pan well using oil or non-stick cooking spray to ensure the muffins do not stick. Set the pan aside.
  2. Mix Eggs and Seasonings: In a large mixing bowl, crack the 5 eggs. Whisk thoroughly along with salt and freshly cracked black pepper to taste, along with Italian seasoning and crushed chili flakes if using. This base will give flavor and structure to your muffins.
  3. Add Fillings: Stir in the diced tomato, green bell pepper, cooked ham, sliced scallion, and grated cheddar cheese into the egg mixture. Mix everything evenly to ensure every muffin cup gets balanced fillings.
  4. Fill Muffin Cups: Divide the mixture evenly into the prepared muffin pan, filling each cup about two-thirds full. If desired, sprinkle extra diced ham and cheese on top for added flavor and a cheesy crust.
  5. Bake: Place the muffin pan into the preheated oven and bake for 12 to 15 minutes, or until the egg cups are fully set and lightly golden on top. The exact baking time may vary slightly depending on your oven.
  6. Cool and Serve: Remove the muffins from oven and let them cool slightly in the pan before serving. Enjoy them warm straight from the oven or allow them to cool completely for a convenient cold breakfast option.

Notes

  • This recipe is highly versatile; feel free to customize with any leftover vegetables, different cheeses, or meats you have on hand.
  • For extra moisture, you can add a splash of milk or cream to the egg mixture if desired, though this may affect some keto counts.
  • To keep muffins low carb and keto-friendly, avoid adding starchy vegetables or bread crumbs.
  • These muffins store well in the refrigerator for up to 4 days and can be reheated or eaten cold.
  • Freeze leftovers individually wrapped for up to 1 month for a quick, grab-and-go breakfast.

Nutrition

Keywords: egg muffins, keto breakfast, low carb breakfast, breakfast cups, ham and cheese muffins, easy keto recipe

Find it online: https://trendytasterecipes.com/egg-muffin-breakfast-keto-low-carb-cups-recipe/