KETO EGG CUPS – 9 WAYS - Easy Food Demat

We usually keep a few hard boiled eggs in the fridge and to switch things up, I’ll make a batch of these Low Carb Breakfast Cups.#Appetizers#Cheese Appetizers#Deep Fried Appetizers#Dip#Meat Appetizers

We usually keep a few hard boiled eggs in the fridge and to switch things up, I’ll make a batch of these Low Carb Breakfast Cups.#Appetizers#Cheese Appetizers#Deep Fried Appetizers#Dip#Meat Appetizers

They are ketogenic friendly and if you leave out the cheese, they’re also paleo and whole30 compliant. You make them in a muffin pan so everyone in the family can get their own frittatas.

The single personal size portions makes them perfect to keep on hand in your fridge or freezer throughout the week. They are freezer-friendly so they are perfect to make-ahead on your meal prep day. Then when you’re ready to serve, pop one in the microwave for about 30-45 seconds.

KETO EGG CUPS – 9 WAYS , By Easy Food Demat .

"We usually keep a few hard boiled eggs in the fridge and to switch things up, I’ll make a batch of these Low Carb Breakfast Cups.#Appetizers#Cheese Appetizers#Deep Fried Appetizers#Dip#Meat Appetizers "

Total time: 20 minutes
Servings: 12 Servings

Ingredients :

• 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

Instructions :

• START WITH THIS BASE RECIPE FOR ALL BREAKFAST EGG MUFFINS:
• Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
• In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
• Broccoli and Cheddar
• Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins1 filling each about 2/3 full.
• Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.
• Buffalo Chicken
• Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full.
• Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-15 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.