Low carb gluten free egg cupsPosted: February 15, 2012
Sometimes we need a quick and easy but healthy breakfast. I made some similar to these before but preferred them like here with no bread. I used gluten free, low sodium turkey bacon and half egg whites half egg and they were great! Here’s my recipe below but adapt to your liking.
1 egg per muffin tin (I used one egg white and one small egg for a total of six to scramble)
One piece of bacon per well-I used 6 pieces turkey bacon
Veggies of your choice-I chopped 1/2 a red pepper and grape tomatoes
Toppings of choice-I used a bit of lf shredded sharp cheddar
Heat oven to 400. Spray muffin tin well.
Surround each muffin well with a piece of turkey bacon. Scramble eggs with veggies and pour into tin about half-three quarters full. Top with cheese. Add any seasonings you like. Bake for 15-20 mins or until cooked thru.
Serve immediately or freeze or refridge and reheat in micro til warmed thru as needed for a prepared breakfast on a busy morning!