Low carb gluten free egg cups

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!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s