Egg Muffin Cups

I cannot begin to describe how convenient this breakfast prep has been! I make these each Sunday and they last until the next Sunday. They take zero effort and they bake up in less than 20 minutes. So you wont get bored, here are a few variations of egg cups that I've made before.

HOW TO MAKE LOW CARB BREAKFAST EGG MUFFINS:

1. Start off by making your base recipe. It’s super simple and only contains THREE (3) ingredients.

• 10 large eggs

• 1 – 1 1/2 teaspoon salt (or to taste)

• 1/2 teaspoon black pepper (or to taste)

2. Whisk them together in a large 4-cup measuring cup or a mixing bowl. Add any other seasonings you like.

3. Chop up your favorite combo of veggies and proteins and mix until combined.

4. Divide evenly among muffin cups (about 1/2 – 2/3 cups full) and sprinkle with any additional toppings.

5. Pop these in the oven at 350 F for 18-25 minutes.

6. and once cooled, you can store them in resealable bags or glass containers.