4 Breakfast Egg Cup Ideas | Keto, Paleo & Low Carb | In Carina’s Kitchen
In Carina’s Kitchen: Keto Egg Breakfast Muffins, Four Breakfast Cup Recipe Ideas
Start by prepping your ingredients. Dice up a handful of cherry tomatoes.
Put them into a small bowl and set aside.
Next up, slice up about 1/4 of a zucchini into matchsticks.
Wilt a small handful of washed spinach. On a pan on medium heat, just let the spinach wilt from the heat.
Next, add a bit of olive oil so we can sauté 100g of sliced mushrooms.
Here comes the bacon! Fry 100g of bacon cubes until golden.
Crack open 10 eggs in to a bowl.
Add 1/3 cup of heavy cream and mix well.
Generously coat your 12 hole muffin tin with olive oil.
I didn’t add enough oil to mine and my eggs were stuck after baking. It was a huge mess to clean up!
Alrighty let’s assemble our breakfast cups.
Starting with the tomato, fresh mozzarella and basil.
Next, spinach, mushrooms and cheddar.
Third up, tomato, bacon, chives and cheddar. This was definitely my favorite. It tastes similar to a Quiche Lorraine.
Last, but not least, zucchini, bacon and cheddar.
Make sure you get aaaaall those toppings in there.
Pour in the egg mixture, so the muffin cup is about 3/4 of the way full. The egg will expand as it bakes, so you don’t want it overflowing. I could have poured in a little less.
Bake in a preheated oven at 180C for 20-25 minutes
Leave to cool for 10 minutes, then carefully loosen with a knife or spatula.
Enjoy and thank you for watching In Carina’s Kitchen