Egg Muffin Cups
Need something quick and easy to take with you on the run to work for the next couple days? Give these egg muffin cups a try. They're super low-carb, and dead simple to make. It's basically just like making a frittata or Spanish tortilla but baked in a muffin pan for single grab-and-go servings.
Notes:
This is what went into these on this day. You can add just about anything you like, just like a frittata. Leftover asparagus is good. Other types of cheese are good, etc. Use what you have handy, or whatever you like.
Ingredients:
(I'm guessing on most of these measurements, there's no science to this.)
- 8 Large Eggs
- Diced Peppers
- Diced Onion
- Mushrooms
- Shredded cheese
- Diced Ham
- Other ideas: (pre-cooked or leftover sausage, bacon, asparagus, spinach, etc... Other types of cheese (feta?), cooked hash browns or diced cooked potatoes if you aren't going for ultra-low-carb) Add whatever you like!
- Seasonings to taste (Salt, Pepper, Garlic Powder, Onion Powder)
- Hot sauce of your choice for serving
Directions:
- Sauté the peppers/onions/mushrooms and/or whatever other raw vegetables you're using. As they're finishing, add in the ham to heat it through.
- Mix everything together in a bowl.
- Spray a muffin pan with non-stick spray and divide the mixture into the pan. I didn't take a photo of it before cooking, but I'd guess that I had each cup 3/4 of the way full, maybe just a bit more. I got lucky here and had just the right amount to fill the pan.
- Bake in a preheated 350 degree oven until the centers are set. (I'd check them at around the 25 or 30 minute mark)
- Cool for a few minutes and if they don't fall right out run a knife around the edge to loosen them up. (I use a plastic knife so I don't scratch up my pan.)
- Top with the hot sauce of your choice just before serving. Store the leftovers in the refrigerator for a couple days for a convenient quick breakfast.
- Sauté the peppers/onions/mushrooms and/or whatever other raw vegetables you're using. As they're finishing, add in the ham to heat it through.
- Mix everything together in a bowl.
- Spray a muffin pan with non-stick spray and divide the mixture into the pan. I didn't take a photo of it before cooking, but I'd guess that I had each cup 3/4 of the way full, maybe just a bit more. I got lucky here and had just the right amount to fill the pan.
- Bake in a preheated 350 degree oven until the centers are set. (I'd check them at around the 25 or 30 minute mark)
- Cool for a few minutes and if they don't fall right out run a knife around the edge to loosen them up. (I use a plastic knife so I don't scratch up my pan.)
- Top with the hot sauce of your choice just before serving. Store the leftovers in the refrigerator for a couple days for a convenient quick breakfast.
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