Low-Carb Breakfast Egg Cups

Serves 6

Notes from the Chef

Call them egg cakes, egg muffins, mini quiches or anything else you like.

These are amazingly simple and delicious treats for breakfast, lunch, or even as an elegant appetizer course. The additional ingredients you choose sets the plate.

Ingredients

  • 1 shallot or 3 scallions, chopped
  • 1 Tbsp butter
  • 2 ounces ham, thickly cut and diced
  • 1/2 cup diced tomatoes
  • salt and pepper to taste
  • 6 eggs, lightly beaten
  • 2 Tbsp milk, cream or half & half
  • 1/2 cup shredded Swiss cheese

Preparation

  1. Pre-heat oven to 375 degrees.
  2. Sautee the shallots (or scallions) in butter. Add the diced ham and cook until the ham starts to brown.
  3. Allow to cool. Add the tomatoes.
  4. Beat the eggs lightly and add the salt and pepper.
  5. Add the milk or cream.
  6. Evenly divide the ham, shallot, and tomato mixture on the bottom of each muffin tin.
  7. Top with shredded cheese.
  8. Gently pour the egg mixture over the ham and cheese.
  9. Bake for 20-22 minutes or until the cakes are browned and puffed.
  10. Allow to cool before serving or serve at room temperature as an appetizer.

Nutrition Information

  • Net carbohydrates: 6g

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Breakfast

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