Oh yummy! Lo-Carb Veggie Mufin Cups have been my new favorite breakfast for awhile now!
I whip up a dozen... eat a couple and put the rest in the frig for a grab-and-go-breakfast.
These muffin cup are full of fluffy egg goodness and a great way to use up leftover veggies...
This recipe is really just a formula. You can use what veggies, breakfast meat and cheese you have on hand. I have made it many ways and it always tastes scrumptious!
STONEGABLE LO-CARB VEGGIE MUFFIN CUPS
1 dozen large eggs
1/2 cup milk (I use cream)
salt and pepper
2 tsp olive oil
1 shallot, finely diced
1/4 cup red or green pepper, finely chopped
8 slices bacon, crumbled
4 slices deli ham, chopped
1 bag baby spinach
2 sprigs thyme
2/3 cup of good cheese, shredded (I use sharp cheddar)
sauteed mushrooms, for garnish
grape tomatoes, diced, for garnish
Preheat oven to 350 degrees.
In a large skillet heat oil over medium heat. Add shallots and peppers and cook until soft, about 5 minutes. Add bacon crumbles, deli ham and thyme. Stir. Cook for 4 minutes.
Add baby spinach and cook until wilted (see image above).
Meanwhile crack 1 dozen eggs into a large bowl. Add milk and season well. Whisk vigorously together.
Thoroughly spray a regular size muffin pan with cooking spray.
Divide up the veggie mix between the 12 muffin cups. Pour eggs over the veggie mix to 1/4 inch of the top of each muffin cup. Sprinkle with cheese.
Place the muffin pan on a large rimmed baking sheet and bake for 30 minutes.
The egg cups will rise.
Take out of oven and rest for 5 minutes. Run a knife around the edge of each muffin cup and remove gently with a fork.
To refrigerate~cool completely and keep in airtight container.
To reheat in the microwave~ choose a low setting and heat for 1 or 2 minutes. Dot overcook or they will get tough.
Other ingredients to use:
~ turkey bacon
~ use salsa as a garnish
~ sauces to pour over eggs
~add your favorites here!