9 Low Carb Breakfast Egg Cups

Low Carb Breakfast Egg Cups – 9 Ways are packed with protein and perfect for busy school or work mornings or a holiday brunch. Best of all, they’re all easy to make-ahead for a healthy breakfast on the go.

INGREDIENTS

BREAKFAST EGG MUFFINS - START WITH THIS BASE FOR ALL FLAVORS FIRST:

• 10 large eggs
• 1 - 1 1/2 teaspoons sea salt or to taste
• 1/4 - 1/2 teaspoon black pepper or to taste

Broccoli and Cheddar Cheese

• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1 1/2 cups broccoli steamed and chopped (or frozen and thawed)
• 2/3 cup grated cheddar cheese plus more for topping

Buffalo Chicken

• 1/3 cup Buffalo Sauce I used Frank's
• 1/3 cup chopped green onions
• 1 cup chopped cooked or rotisserie chicken

Ham and Cheddar Cheese

• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 tsp dried mustard or Dijon Mustard optional
• 2/3 cup grated cheddar cheese plus more for topping
• 3/4 cup chopped cooked or deli ham

Kimchi

• 1/2 teaspoon toasted sesame oil
• 1/3 cup finely chopped kimchi
• 1/4 cup diced red peppers
• 1/3 cup crumbled cooked bacon optional

For full ingredients and isntruction, you can go to: https://lifemadeketo.com