Low Carb Egg Cups

These are great for a grab-and-go breakfast that's easily adapted to fit multiple tastes and nutritional requirements.

Store in a sealed container in the refrigerator for up to 12 days. My recipe is an adaptation of one from Eating Bird Food.

 

Ingredients

• 18 whole eggs
• 2c liquid egg whites
• non-stick cooking spray
• vegetables of choice
• salt, pepper + herbs/seasonings
• 1c 2% Kraft Mexican cheese blend

 

    1. Pre heat oven to 375° F

    2. 2. Coat 2 muffin tins with non-stick spray

    3. Chop veggies and evenly distribute in muffin tins. Some recipes advise that you saute´ them first... I find this unnecessary.

    4. Add cheese evenly across tins

    5. Crack eggs + liquid whites into a mixing bowl & whisk well to combine

    6. Add seasonings of choice

    7. Bake 25min or until cooked

    8. Remove from oven; cool 5min before removing from tins.

    *Cups will PUFF up while cooking and collapse when cooled. For best results, use an immersion blender to WHIP air into egg mixture. This will help eggs to release more easily after cooked/cooled.

  • Microwave egg cup(s) for 30 seconds. Crumble into a low carb tortilla, top with salsa, fresh avocado chunks and a hand full or fresh greens.

  • Calories: 85
    2g Carbs | 8g Protein | 5g Fat