Breakfast Egg Cups
These breakfast egg cups are great for when you’re trying to impress guests this holiday season, or for when you want a delicious protein packed breakfast on the go! They freeze well, are easy to make in bulk and only require 3 ingredients.
They can be served on toast and with a side of fruit, or just as they are for a no carb option.
INGREDIENTS
- 6 Turkey slices
- 6 Eggs
- 60g Cheese (shredded, goats or feta)
- Green onion (optional)
INSTRUCTIONS:
- Preheat oven to 350
- Spray a muffin tin with cooking spray and line each mould with a slice of turkey.
- Put 1 tbsp (10g) of cheese in each cup
- Crack 1 egg on top of the cheese in each cup.
- Sprinkle with green onion, salt and pepper to taste.
- Bake for approximately 25 minutes
Macros per serving (2 cups): Cals: 266 / Protein: 30g/ Carbs: 0g/ Fat: 15g