BREAKFAST EGG MUFFINS – 9 WAYS – LOW CARB KETO MUFFIN CUPS

Egg Muffins -- 9 Ways -- those Muffin Cups would be the low carb breakfast for on the move. On top of that, they're suitable for weekend, weekends or vacation brunch and also packed with protein!

What I really like about such Breakfast Egg Cups is they kind of remind me of miniature frittatas that are personal-size. All these Breakfast Egg cakes are ideal and flexible to keep available on your refrigerator or freezer.


Prep Time : 7 mins

Cook Time : 15 mins

Overall Time : 22 mins

Breakfast Egg Muffin Cups - 9 Ways - would be the simple breakfast to get on the move. On top of that, they're suitable for weekend, weekends or vacation brunch and also packed with protein!

Course: Breakfast

Keyword: meal prep, walnut egg cups, egg yolks keto make beforehand

Servings:12

(a batch of 12 for every taste )

Ingredients

1. 10 large eggs
2. 1 - 1 1/2 tsp sea salt, or to taste
3. 1/4 - 1/2 tsp black pepper, or to taste
4. 1/2 tsp dried thyme
5. 1/2 tsp garlic powder
6. 1 1/2 cups broccoli, boiled and steamed (or frozen and thawed)
7. 2/3 cup grated cheddar cheese, plus more

Buffalo Chicken:

1. 1/2 tsp garlic powder
2. 1/3 cup sliced green onions
3. 1 cup sliced cooked (or rotisserie) poultry
4. Cheddar and ham Cheese:
5. 1/2 tsp garlic powder
6. 1/2 tsp onion powder
7. 1/2 tsp dried mustard or Dijon Mustard (optional)
8. 2/3 cup grated cheddar cheese and more
9. 3/4 cup deli or cooked ham

Kimchi:


Jalapeño Popper:

1/2 tsp garlic powder

1/2 tsp onion powder

3-4 jalapeño peppers de-seeded and sliced, and round pieces for topping (if desired)

Mushroom, Spinach and Pepper

1 cup sliced mushrooms (white button or cremini)


1/2 tsp garlic powder

1/2 tsp dried basil

Sun-Dried Tomato, Spinach and Parmesan:

1/3 - 1/2 cup sun dried tomatoes soaked in very hot water till tender and sliced (discard soaking water)

1 cup grated Parmesan cheese and more for topping

Tomato, Parmesan and Spinach

1/2 tsp garlic powder

3/4 tsp Italian seasoning

3/4 cup grated Parmesan cheese, plus more

Directions

1. Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coating with nonstop cooking spray. Put aside.
2. In a large 4 cup measuring cup or mixing jar crack and garnish with salt and black pepper.
3. Split into muffin tins filling each about 2/3 complete.
4. Whisk in garlic powder and simmer until blended. Stir in cheddar and broccoli. Split into muffin tins filling each about 2/3 complete.
5. If desired sprinkle with cheddar.
6. Buffalo Chicken
7. Whisk until blended in powder sauce and garlic powder. Split into muffin cups filling each about 2/3 total.
8. Use a spoon to evenly spread chicken to muffin cups (approximately 2-3 tbsp each). Bake in preheated oven for 12-16 minutes, or till set. If desired serve with a spoonful of sauce.
9. Whisk in onion powder and garlic powder until blended. Split into muffin cups filling each about 2/3 total.
10. Top with cheese and ham if desired. Bake in preheated oven for 12-15 minutes, or until set.

Kimchi:

1. Whisk until blended in oil. Stir in kimchi, cheese, and bacon (if using). Split into muffin cups filling each about 2/3 total.
2. Top with bacon & more kimchi if desired. Bake in preheated oven for 12-15 minutes, or until set.
3. Jalapeño Popper:
4. Whisk in cream cheese, onion powder, and garlic powder until blended. Stir in cheddar cheese, sliced bacon and jalapeño. Split into muffin cups filling each about 2/3 total.
5. If desired, Put 1 round jalapeño slit at the top in each muffin cup. Bake in preheated oven for 12-17 minutes, or till set.
6. Mushroom, Spinach and Green Pepper:
7. Whisk till blended in seasoning. Stir in broccoli, peppers, and lettuce (Insert sausage when using). Split into muffin cups filling each about 2/3 total.
8. Bake in preheated oven for 12-16 minutes, or till set.
9. Spinach and Cheese
10. Whisk in garlic powder and ginger till blended. Stir in cheese and spinach. Split into muffin cups filling each about 2/3 total.
11. If desired sprinkle with cheese. Bake in preheated oven for 12-15 minutes, or until set.
12. Sun-Dried Tomato, Spinach and Parmesan
13. Stir in tomatoes. Split into muffin cups filling each about 2/3 total.
14. If desired sprinkle with cheese. Bake in preheated oven for 12-16 minutes, or till set.
15. Tomato, Spinach AND Cheese:
16. Whisk until blended in garlic powder and seasonings. Stir in cheese, spinach, and tomatoes. Split into muffin cups filling each about 2/3 total.
17. If desired sprinkle with cheese. Bake in preheated oven for 12-16 minutes, or till set.

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