For breakfast at our place, eggs are a huge favorite. A tasty and simple keto breakfast choice, egg muffins are great for prepping ahead. And everyone who loves the satisfying combination of cheesy eggs, sweet potatoes and bacon, these loaded, protein-packed egg muffins are for everyone. Consider it a bonus that they can be made ahead of time and fall out of the pan literally.
The most effective method to MAKE KETO EGG CUPS: You will begin by making the base formula. Eggs, salt and dark pepper – excessively simple! Egg Muffin Cups are the ideal simple make-ahead breakfast for in a hurry. Most awesome
aspect all, they are stuffed with protein thus advantageous for occupied mornings, end of the week or occasion informal breakfast! Broccoli and Cheddar Cheese, Buffalo Chicken, Ham and Cheddar Cheese, Jalapeno Popper, Kimchi, Mushroom, Pepper and Spinach, Sun- Dried Tomato and Spinach,
Tomato, Basil and Parmesan
1 tsp. (or more) Spike Seasoning
fresh-ground black pepper to taste
2 cups grated cheese of your choice
3 cups chopped veggies of your choice
2 cups diced breakfast meat of your choice
Optional, but highly recommended, 3 green onions diced small.
1.Pre-heat the oven to 200 °C (400 °F). With oil or non-stick cooking spray, grease a 6-count muffin pan. Set aside. Crack the eggs in a large mixing bowl and whisk together the salt and black pepper.
2-Stir in bell pepper, onion, ham, scallion, cheddar cheese, red chilli pepper flakes and Italian seasoning (if using). Divide equally into muffin cups, each of which is around 2/3 full Full. If you like, add more ham and cheese on top. Bake for 12-15 minutes in a preheated oven, or until set. Enable a little to cool and instantly serve, or enjoy the cold
Serving: 1 Muffin |Calories- 201.9|Total Fat- 14.5|Cholesterol- 437.0 mg|Sodium- 286.9 mg|Potassium- 19.0 mg|Total Carbohydrate- 1.1 g|Dietary Fiber- 0.1 g|Sugars- 0.4 g|Protein- 15.8 g