Egg Muffin Breakfast Cups

Egg Muffin Breakfast Cups – Low in carbs and high in protein, these simple eggs cups are the perfect easy make-ahead breakfast for on the go. Baked in a muffin tin, you can customize them to your tastes for maximum flavor!

Ingredients:
5 large eggs
¼ lb (125g) cooked ham, diced, or any protein you prefer (sausage, bacon, turkey)
1 cup grated cheddar, or any cheese you like
1 tomato, seeded and diced
½ green bell pepper, diced, or any color of peppers
1 green onion, sliced (add yellow or white onions if you prefer)
Salt and fresh cracked pepper, to taste
½ teaspoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon crushed chili pepper flakes (optional)

Instructions:
Preheat your oven to 400°F (200°C). Grease a 6 count muffin pan with oil or non-stick cooking spray. Set aside. In a large mixing bowl, crack in eggs and whisk together with salt and black pepper. Stir in tomato, bell pepper, ham, green onion, cheddar cheese, Italian seasoning, garlic powder, and red chili pepper flakes (if using). Divide evenly into muffin cups filling each about 2/3 full. Top with more ham and cheese if you like. Bake in preheated oven for 12-15 minutes, or until set. Allow to cool a bit and serve immediately, or enjoy cold.

Note: The recipe is versatile enough so you can customize with what you have on hand in the refrigerator!

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