Breakfast egg cups are huge in the keto world because they are super easy to make and are packed with protein and nutritious veggies. This makes them perfect breakfast tailgate food! You essentially mix up a scramble of eggs and your favorite ingredients. Then bake them in the oven in a muffin tin. What you end up with are delicious, portable egg cups. Toss these in a ziplock and they’re ready to go when you’re ready to go.
Healthy Breakfast Egg Cups
These keto egg cups are super easy to make and are packed with protein and nutritious veggies. Thus they are also the perfect breakfast tailgate food!
Ingredients
- 1 cup broccoli florets, coarsely chopped
- 1 small onion, peeled and diced
- 1/2 cup chopped red bell pepper
- 3.5 ounces goat cheese crumbles
- 6 large eggs preferably pasture raised, if you can
- 4 egg whites
- 1/4 tsp table salt
- 1/8 tsp pepper
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the 6 eggs plus the 4 egg whites until well combined. Toss in the rest of the ingredients and stir well.
- Spray a regular-sized muffin tin with cooking spray and evenly pour the mixture into the muffin cup until it is 3/4 of the way full.
- Bake for 20 to 25 minutes, until the egg muffin cups are set. Let them cool for a few minutes, and then remove them from the pan. Repeat the process as needed until there is no egg mixture left. You can enjoy them immediately, or let them cool completely and refrigerate or freeze for later.
