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Bacon, Cauliflower & Cheese, Classic, Genoa Salami, Ham & Cheddar, Proscuitto, Sweet Potato, Turnip and Zucchini Baked Egg Cups - 9 Ways are the perfect low carb and protein packed breakfast. Best of all, they are super simple to customize and come together in less than 30 minutes!

Baked Egg Cups - 8 Ways

Baked Egg Cups - 9 Ways are the perfect low carb and protein packed breakfast. Best of all, they are super simple to customize and come together in less than 30 minutes!

Course Breakfast
Cuisine American
Keyword breakfast hacks, egg breakfast recipe, egg cups recipe, healthy breakfast, on the go breakfast, quick breakfast, work morning breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 egg cups
Calories 62 kcal
Author Kelly

Ingredients

9 Different Flavor Options

BASE (CLASSIC) RECIPE - Start here for all of the flavors

  • 12 large eggs
  • Himalayn sea salt and freshly ground pepper to tast

Optional toppings:

  • shredded cheese dried oregano, dried basil, freshly chopped parsley

FOR THE BACON EGG CUP - 12 cooked bacon strips

FOR THE CAULIFLOWER AND CHEESE EGG CUP - 1 cup cauliflower rice & 1 cup shredded cheese

FOR THE SALAMI EGG CUP - 24 Genoa salami slices

FOR THE HAM & CHEDDAR EGG CUP - 12 thin deli Ham slices

FOR THE PROSCUITTO EGG CUP - 12 thin Proscuitto slices

FOR THE SWEET POTATO EGG CUP - 24 shaved sweet potato ribbons (use a mandoline or a vegetable peeler) (skip this flavor for low carb)

FOR THE TURNIP EGG CUP - 24- shaved turnip ribbons

FOR THE ZUCCHINI EGG CUP - 24 shaved zucchini ribbons (use a mandoline or a vegetable peeler)

Instructions

  1. Preheat oven to 375ºF and grease or line a 12 cup muffin pan with silicone muffin liners.

BASE RECIPE:

  1. Line the bottom and sides of each muffin tin with meat or veggie slices of your choice - feel free to mix and match or make all the egg cups the same.

FOR OVER-EASY EGGS:

  1. Crack an egg into each muffin tin. Season with salt and pepper. Add optional toppings.


  2. Bake for 12-15 minutes or until eggs are firm. Remove and serve hot.

FOR OMELETTE STYLED BAKED EGGS:

  1. Crack the eggs in a large measuring cup (feel free to swap out some whole egg with egg whites, if preferred). Season with salt, pepper, and herbs of your choice. Pour mixture into muffin cups, dividing evenly amongst each cup.

  2. Bake for 12-15 minutes or until eggs are firm. Remove and serve hot.

Nutrition Facts
Baked Egg Cups - 8 Ways
Amount Per Serving (1 egg muffin (base recipe))
Calories 62 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 163mg54%
Sodium 62mg3%
Potassium 60mg2%
Protein 5g10%
Vitamin A 240IU5%
Calcium 25mg3%
Iron 0.8mg4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.