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These gluten-free egg cups are super simple to make and are get for breakfast. I like to have them on hand for a grab and go snack but it is also a good low-carb snack in the afternoon.

Baked Egg Cups

Ingredients
  

  • 2 thin slices deli ham per egg cup (12 slices of ham)
  • 3 slices of fried bacon (cut in 1/2 for 6 pieces)
  • 3 slices fried bacon, finely chopped
  • 1/2 cup shredded carrot
  • 12 baby tomatoes
  • 1 heaping tbsp shredded sharp cheese per egg cup
  • 6 large eggs
  • 1/2 cup whipping cream
  • 6 large paper cupcake liners for the egg cups

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 6 muffin cups with the paper liners.
  • Beat eggs and whipping cream together.
  • Pour into a glass pouring bowl.
  • Place 2 slices deli ham into each muffin cup.
  • Sprinkle a bit of the fried chopped bacon and shredded carrot into each muffin cup.
  • Place 2 baby tomatoes into each muffin cup.
  • Stand a slice of bacon in between the 2 baby tomatoes.
  • Pour the beaten eggs into each muffin cup.
  • Sprinkle the shredded cheese on the top of each muffin cup.
  • Bake in the oven for 15-18 minutes.
  • Remove from oven.
Tried this recipe?Let us know how it was!