Keto Breakfast Egg Cups with Sausage and Veggies
Indulge in a delightful morning with our Keto Breakfast Egg Cups with Sausage and Veggies – a scrumptious fusion of flavors and wholesome ingredients crafted to kickstart your day the low-carb way! Each mouthwatering egg cup is filled with savory ground sausage, colorful diced bell peppers, zucchini, and tangy tomatoes, all enveloped in fluffy, protein-packed eggs. Topped with a sprinkle of melted cheddar cheese, these perfectly portioned delights are a convenient and delicious breakfast on the go. Savor the goodness of a healthy, satisfying morning treat, with just 6 grams of net carbs per serving!
Equipment
- Muffin tin
- Mixing bowl
- Whisk
- Knife
- Cutting board
- Measuring spoons and cups
- Skillet
Ingredients
- 2 large eggs
- 2 ounces (56g) ground sausage (choose a low-carb variety)
- 1/4 cup diced bell peppers (any color)
- 1/4 cup diced zucchini
- 1 tablespoon diced red onion
- 1 tablespoon diced tomatoes
- 1 tablespoon grated cheddar cheese
- 1/2 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add the olive oil and sauté the ground sausage until it's fully cooked and browned. Remove the sausage from the skillet and set it aside.
- In the same skillet, add the diced bell peppers, zucchini, red onion, and tomatoes. Cook for 3-4 minutes until the vegetables are slightly softened. Remove from heat and set aside.
- In a mixing bowl, whisk the eggs until well beaten. Season with a pinch of salt and pepper.
- Grease the muffin tin with some olive oil or use non-stick cooking spray.
- Divide the cooked sausage evenly among the muffin cups.
- Next, distribute the sautéed vegetables over the sausage in each muffin cup.
- Pour the beaten eggs over the sausage and veggies in each muffin cup, filling them about 3/4 full.
- Sprinkle grated cheddar cheese on top of each egg cup.
- Place the muffin tin in the preheated oven and bake for approximately 15-18 minutes or until the egg is set and the tops are lightly golden.
- Once done, remove the egg cups from the oven and let them cool slightly before serving.
Notes
Note: The nutrition facts provided are approximate and may vary depending on the specific brands and quantities of ingredients used.
Recommended brands for the equipment of this recipe:
Muffin tin - Check this out by clicking HERE Mixing Bowl - Check this out by clicking HERE Whisk - Check this out by clicking HERE Knife - Check this out by clicking HERE Cutting board (Plastic) - Check this out by clicking HERE Cutting board (Bamboo) - Check this out by clicking HERE Measuring spoons and cups - Check this out by clicking HERE Non-stick skillet or frying pan (Aluminum) - Check this out by clicking HERE Non-stick skillet or frying pan (Stainless Steel) - Check this out by clicking HERE Non-stick skillet or frying pan (Cast-Iron) - Check this out by clicking HERE Non-stick skillet or frying pan (Cast-Aluminum) - Check this out by clicking HERE Lastly, do you already know the Syktohealth's 3 1/3 strategy? If not, then download now our FREE eBook by clicking the image below. We spent thousands of dollars to get the information that you will learn in this eBook. So, hurry now and download it!