About
Egg cups are such a simple and efficient way to prepare your breakfast. This Keto breakfast recipe is made with crispy bacon, chopped cooked ham, crumbly breakfast sausage, and seasoned egg. At your discretion, you could even add more chopped ingredients or cheese to the egg cups! Make this recipe on a Sunday so you have breakfast or a snack ready to go every day of the week! To reheat any leftover egg cups, simply microwave them with a paper towel laid over the tops to trap moisture. Heat for 15-20 seconds, and your breakfast is served!
Storage tips
Make sure the egg cups are fully cooled after cooking before you try to store them. You can either store the egg cups together in a sealed container or wrap them individually in plastic wrap. Keep the egg cups in your refrigerator for up to 3 days.
Other ingredients to add
At your discretion, you can add other ingredients to the egg cups. Just keep in mind to add them lightly so you don’t overfill the cups. Try adding diced peppers, mushrooms, onions, or some shredded cheddar cheese.
Breakfast meal prepping
Egg cups of any kind are great for meal prepping in the morning. Each serving is so low in carbs, you can eat up to two egg cups for breakfast. You can also eat just one and pair it with any of Carb Manager’s fat bomb recipes.
Ingredients
- 3 slice – 6" long bacon
- 2 ounce ham
- 3 ounce breakfast sausage
- 6 large raw egg
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ½ teaspoon paprika
Instructions
- Prepare your cooked breakfast meats by chopping them finely. The sausage should be crumbled into small pieces. The crispier your bacon and sausage are, the yummier this recipe will be!
- Preheat an oven to 350 F (180 C). Next, whisk together the eggs and all remaining ingredients in a mixing bowl large, 2-cup measuring cup. Also, prepare six muffin tins with pan spray.
- Distribute the breakfast meats inside the base of each muffin tin. You can mix the meats together or layer them on top of each other. Then, pour the egg mixture evenly over the meat so each muffin tin is filled to just below the brim.
- Bake the egg cups for approximately 25 minutes in the oven or until the egg has cooked through and the tops are slightly golden. The eggs may rise significantly in the oven but will settle down once they can cool for a few minutes. Remove the egg cups from the muffin tins while warm and enjoy.
Nutrition Facts
- Servings: 6
- Calories: 170.2kcal/712.1kJ (per serving)
- Fat: 13.0g (per serving)
- Carbs: 1.1g (per serving)
- Protein: 11.4g (per serving)
