Kid Approved & Diabetic Friendly

Breakfast Egg Cups

In our household we love breakfast food! This love started with my husband, rubbed off onto me, and has trickled down to our boys.

We have breakfast for dinner about once a week. It is a great go-to meal for nights when you don’t have anything planned for dinner and you need to whip up something fast and cheap.

SONY DSC

A big reason I love breakfast food so much is because many breakfast food items are low carb; like eggs, bacon, and cheese. These delicious breakfast egg cups have all three!

Breakfast Egg Cups Collage-1

There isn’t an exact amount of ingredients you need for these. You really can use as many or as few ingredients as you wish.

Start by lightly coating 12 muffin cups with nonstick cooking spray. Fit 1 slice of ham or bacon into each muffin cup (ham will hang over edges of cups).

For some, I added scrambled eggs that had been mixed with a little milk, and for some I cracked the egg directly into the muffin cup for over-easy eggs.

Bake in the middle of the oven, about 13 minutes. If you’re making over-easy eggs, bake until whites are cooked but yolks are still runny.

Season eggs with salt and pepper and remove cups carefully.

Breakfast Egg Cups Collage-3

I also love meals like this that are individual portions. I can cater to each family members taste-buds, by adding or omitting ingredients. The boys like theirs pretty simple; eggs, cheese & bacon. My husband & I like the addition of fresh veggies.

Head on over to the MOMables blog to see a similar low carb breakfast idea I shared for mini omelets.

Breakfast Egg Cups

Yield: Makes 12 breakfast cups

Breakfast Egg Cups

Ingredients

  • Nonstick cooking spray
  • 12 slices ham and/or 12 slices bacon
  • 12 large eggs
  • Shredded cheddar cheese
  • Salt and pepper, to taste
  • Fresh veggies, basil, scallions or parsley (optional)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Lightly coat 12 muffin cups with nonstick cooking spray.
  3. Fit 1 slice of ham into each muffin cup (ham will hang over edges of cups).
  4. Crack 1 egg into each cup. If your child does not like over-easy eggs, scramble the egg first with a little water or milk. Sprinkle with cheddar cheese, or optional fillings, if desired.
  5. Bake in middle of oven, about 13 minutes. If you're making over-easy eggs, bake until whites are cooked but yolks are still runny.
  6. Season eggs with salt and pepper and remove cups carefully.

Notes

For the breakfast cups that contain scrambled egg, mixed with milk, I calculate 1 cup at 1 carb.

For the breakfast cups that contain over-easy eggs, I consider them to be carb-free.

These totals may vary depending on your add-ins.

http://fingerprickingood.com/2013/07/12/breakfast-egg-cups/

Related posts:

Share and Enjoy

  • Facebook
  • Twitter
  • Pinterest
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Comments:

  1. I’ve made these for the kids several times and they LOVE them! I’ve also been making the apple slice “sandwiches” which they have asked for again, and again! Thanks for all these great ideas!

  2. It would be nice if the carb. info was included with each recipe

    • Hi Glen,
      Carbohydrate information is included in the “Notes” section of each recipe. Let me know if you have trouble finding it.

Leave a Comment:

*