Breakfast Egg Cups give you all the delicious goodness of an omelette in incredibly convenient bite-sized cups. They are super easy to make and are absolutely delectable to boot! They make a great on-the-go breakfast and they can be customized with the ingredients of your choice.
Breakfast Egg Cups
I know there a lot of these recipes out there--but this one is mine. I basically used whatever veggies I thought would make it pretty and colorful. If you don't like peppers, substitute something else. I'd just be careful not to put "wet" veggies like tomatoes which I think would make it harder to get a dry end product. Easy to make and very yummy. So here without further ado is the recipe.
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CHECK OUT MY PRESSURE COOKER KETO BROCCOLI HAM & PEPPER FRITTATA OR MY KETO GRANOLA!
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- 6 (6 ) Eggs
- 1/2 cup (121 g) Half and Half
- 1/4 teaspoons (0.25 teaspoons) Baking Powder
- 1/4 cup (35 g) Ham, chopped
- 1/4 cup (28.25 g) bacon bits
- 1/4 cup (37.25 g) red pepper, , chopped
- 1/4 cup (25 g) Chopped Green Scallions
- 1/4 cup (25 g) shredded Parmesan cheese
- Kosher Salt, to taste
- Ground Black Pepper, to taste
- Heat oven to 350 F.
- Beat eggs, half and half and baking powder together.
- Mix the rest of the ingredients together gently.
- Spray a 12 cup muffin pan very well.
- Divide the chopped veggie, meat, and cheese mixture into the bottom of the muffin cups.
- Pour the egg mixture, being careful not to fill it more than 3/4 of the way full. I did a really bad job dividing evenly so I used a spoon to even it up. This is what happens if you're not a professional chef.
- Bake for 25-30 mins until a skewer stuck in to the middle comes out clean.
- I had a tough time getting these out so be careful as you loosen them and get them out.