Low Carb Breakfast Cups

Makes 12 muffins. These can be kept in the fridge for 5 days, but they also freeze really well. Just wrap them individually and thaw them before eating or microwave for 30 seconds.


  • 10 eggs
  • 1 cup breakfast meat of your choice, (Ham chunks, crumbled bacon or sausage)
  • 1/2 teaspoon each salt, pepper, garlic powder, onion powder
  • 1 large slice of red onion diced
  • 2 green onion diced
  • 6 oz. shreeded cheese of your choice. Mix it up.


  • To make these Breakfast Egg Muffins, start by preheating your oven to 375 degrees and spraying a 12 count muffin or cupcake pan with non-stick spray.
  • Crack your eggs into a medium sized mixing bowl or a large measuring cup, add spices and whisk to combine.
  • Start layering your ingredients in the pan, leaving a bit of the ingredients off to the side to top your egg muffin cups at the end.
  • Pour your whisked eggs into the muffin tins about half way, let settle and then add a little more. You want your muffin tins filled almost all the way to the top. Once your muffin tins are filled, take a fork and lightly stir each of the muffin tins to mix everything together. Top with reserved ingredients and bake for 25 minutes.
  • Remove from the oven and let sit in the muffin tin for 1-2 minutes.
  • Run a sharp knife around the edge of the muffin tins and gently remove from the pan, using the tip of the knife under the muffin the gently lift out.