Breakfast Egg Cups

These breakfast egg cups are delicious! They’re low carb, high protein, and a perfect grab-and-go treat for those busy mornings! Like most of my recipes, this recipe is customizable to dietary needs and restrictions.

Customizing Breakfast Egg Cups

If you’re avoiding cured meats, go with an uncured lunch meat and uncured bacon or leave the bacon out altogether! Applegate makes delicious, uncured lunch meats.

You can also use whatever kind of lunch meat is your favorite–ham, turkey, chicken, etc. The possibilities are endless!

If you’re avoiding pork, omit the bacon. If you’re avoiding dairy, omit the cheese. These breakfast egg cups cans fit your needs!

Recipe Video

Breakfast Egg Cups

Author: Jammin' & Cannin' Courses: Breakfast, Meal Prep Recipe Keys: Dairy Free Keto Low Carb Vegetarian Meals

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Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Cooking Temp: 350  °F Servings: 12 Dietary:

D dairy free H high protein K keto L low carb V vegetarian

Ingredients

Servings

• 8 eggs
• ³⁄₄ cup chopped kale
• ¹⁄₂ tsp salt (or to taste)
• ¹⁄₂ tsp pepper (or to taste)
• 1 lb lunch meat of choice
• 3 tbsp bacon pieces (optional)
• 6 tbsp cheese, shredded (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. Crack 8 eggs into mixing bowl. Add chopped kale, salt, and pepper and whisk until combined.

3. Grease a muffin tin.

4. Put 1-2 pieces of lunch meat into each muffin cup, forming a bowl with the meat.

5. Spoon 1-2 tablespoons into each "meat cup."

6. Sprinkle with bacon and cheese, if using.

7. Bake for 20-25 minutes or until eggs reach an internal temperature of 160 degree Fahrenheit.

8. Serve with hot sauce, salsa, or chili oil, if desired. 

Keywords: egg cups, breakfast, breakfast egg, breakfast cups, breakfast ideas, quick breakfasts