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Low Carb Egg Cups Recipe

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This recipe for Low Carb Egg Cups, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Courtenay Bourret

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs
¼ c. milk
Salt & pepper to taste

Your choice:
Cooked & crumbled crispy bacon
Diced bits of ham
Cooked pieces of breakfast sausage
Shredded cheese
Diced peppers, yes, even jalapeños if you want
Diced onion
Diced tomato
Chopped spinach

Directions:
Directions:
Preheat oven to 350º & grease muffin tin.

Whisk eggs with the milk, salt & pepper. Pour into muffin tins. Add any of the toppings that you want.

Bake for 15 to 17 minutes.

These keep well in refrigerator or you can freeze them. I make about 5 dozen at a time and Bo takes 2 or 3 for breakfast. These also reheat well in microwave.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
High in protein; Low carb.

 

 

 

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