EASY, YUMMY BREAKFAST CUPS. (high protein, low carb, dairy free)

If you follow me on instagram you know that I had a baby… you also know, then, that I resorted to making a bunch of BREAKFAST BAKES to get us through the sluggish mornings with the little bean. Then the moment came where both Josh and I decided to eat a little healthier, so we cut back on dairy and carbs, both of which are in the breakfast bake. SO I came up with these little ditties. They too are make ahead, but instead they are individual portions. Josh eats between 2-3 a morning and I eat around 1-2.

The veggies I use below are just a starting point, feel free to use whatever veggies and fillings you like! I used turkey for the base because we don’t eat a ton of pork,  but ham would be another great option. ALSO- I don’t use cheese in this recipe but if you’re not doing the dairy-free thing, any kind of cheese would be super tasty so add it if you want!


You will need:
(For 12 “cups” using a traditional muffin tin)
Cooking spray (I use an organic canola spray)
12 slices of peppered turkey deli meat (I used peppered, but use whatever kind you like)
3/4 cup finely diced bell pepper
3/4 cup finely diced onion
3/4 cup finely diced mushroom
8-10 large eggs
A splash of milk (I used cashew milk)
A few dashes of hot sauce (*optional)
Salt and pepper
2 Tbs Chopped chives

Preheat your oven to 425F.

After spraying each muffin cup, place one piece of turkey in each individual cup. Don’t worry if there are holes in the turkey the cups will still turn out great.

Add a Tbs or two of your veggies to each cup. Make sure they are finely diced as you are not cooking them ahead and the heat of the eggs is all you have to cook them. (This is where you would add your cheese if you’re using it).


Prepare your egg mixture. Whisk your eggs with a few dashes of hot sauce, salt, pepper, milk, and chives. The amount of eggs depends on how much filling you have, if they’re very full already you will only need 8 eggs. I used 10 in this particular batch.


 
Pour your mixture into each cup, filling them about 3/4 of the way.

Bake for about 15 minutes or until the eggs have set. Remove from oven and let cool slightly. The little guys should lift right out but if not, just trace a butter knife around the edge to help them if need be. You can enjoy right away, or store in a zip top bag and refrigerate. Reheat in the oven at 300 F for about 5-10 min (I just place them on a baking sheet or piece of foil).

You can eat them with your hands like muffin! Josh likes to drag them through some ketchup or top them with salsa… I like them as is!

Below is a picture of Josh enjoying a few cups after bringing the babe into our room to hang out with us for breaky :)… we literally always eat breakfast in bed (insert embarrassed teeth showing emoji here).

[yumprint-recipe id=’29’]