Low Carb Keto Egg Muffins (Egg Muffin Cups Recipe)
See how to make easy keto egg muffins for a grab-and-go breakfast you can meal prep! This method (with variations!) makes the best breakfast egg muffin cups recipe.
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- 1 cup Broccoli (cut into 1/2-inch florets)
- 1 cup Cauliflower (cut into 1/2-inch florets)
- 1 cup Red bell pepper (chopped into 1/2-inch pieces)
- 2 cloves Garlic
- 2 tbsp Olive oil
- 8 large Eggs
- 1/4 cup Heavy cream (or coconut cream for dairy-free)
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 3/4 cup Cheddar cheese (shredded; replace with more veggies for dairy-free)
In a large bowl, toss together the broccoli, cauliflower, red pepper, minced garlic, and olive oil.
Arrange the vegetables in a single layer on the baking sheet. Roast in the preheated oven for 15-20 minutes, until the edges of the broccoli are browned.
When the vegetables are done, keep the oven on. Arrange the veggies evenly in the muffin cups.
Whisk together the eggs, heavy cream, sea salt, and black pepper. Stir in the cheddar cheese. Pour the egg mixture into the muffin cups over the vegetables.
Bake for 15-20 minutes, until the eggs are set.
Serving size: 1 muffin
Video Showing How To Make Egg Muffin Cups:
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