Take all the elements of a delicious breakfast—eggs, bacon, and cheese—and bake them up into these delicious, low-carb egg cups! This healthy breakfast recipe is so simple and perfect for meal prep. You can refrigerate or freeze these egg cups and reheat them in the microwave, but they’re just as tasty when eaten cold! For a low-fat lifestyle, you could use turkey bacon, or omit the meat entirely.
1/2 cup almond milk
1/2 cup mushrooms chopped
4 slices nitrate free bacon (as little processing as possible)
1/8 tsp pepper
1/4 tsp salt
3/4 cup shredded cheddar cheese
1/2 cup zucchini chopped
Preheat oven to 350°F (180°C).
Cook bacon, then chop into pieces.
In a mixing bowl, beat together eggs, milk, salt and pepper.
Add veggies and bacon to muffin tins. Then, pour egg mixture (about ¼ cup) on top.
Sprinkle each muffin with cheese.
Bake until set, about 20-22 minutes.
Enjoy warm, or allow to cool before refrigerating or freezing!
Reheat in microwave.
Yields 12 egg cups
Per serving: 2g carbs – 1g dietary fiber = 1g net carbs
Serving: 2 egg cups