Breakfast Cups

Name: Breakfast Cups
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: American
Ingredients: 6 large eggs; 6 slices bacon or 6 slices of zucchini for vegetarian; 3oz(85g) cheese cheddar cheese or non-dairy cheese, shredded; pinch salt; pinch black pepper

Spray a muffin tin with non-stick spray or a silicone muffin tin.

Cook1 h
Total1 h
Serves3
LevelEasy

Breakfast Gluten-Free High-Protein Keto Low-Carb American

Ingredients

6 large eggs
6 slices bacon or 6 slices of zucchini for vegetarian
3oz(85g) cheese cheddar cheese or non-dairy cheese, shredded
pinch salt
pinch black pepper

Preparation

Spray a muffin tin with non-stick spray or a silicone muffin tin.
Slice the zucchini in thin slices with a vegetable peeler and shred the cheese.

Method

Cook the bacon partially in the frying pan and put one slice of the bacon into each muffin tin.
Zucchi strips for the vegetarian version.
Whisk eggs together with pepper and salt. Put the cheese and stir.
Pour the batter equally into each muffin tin then top with shredded cheese.
Bake at 350°F (175°C) for 15-20 minutes, baking time depending on the size of the muffin tin.