This layered breakfast muffin is a wonderful low carb way to start your day!
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There are many different kinds of low carb baked egg cup recipes, but I particularly love the layering effect and all the different flavors in this version.
Spray a six-hole muffin tin with non-stick spray (you’ll only be using four of the holes though!). For the first layer, add some chopped cooked bacon.
Then add some baby spinach leaves on top (stalks removed). Whisk together eggs and heavy cream, then pour it over the bacon.
Grind over some black pepper and finally sprinkle the muffins with shredded cheese.
Bake them in a preheated oven for around 10-12 minutes until the egg has set. Leave for a few minutes to cool, then remove from the pan and serve.
These breakfast muffins are also great for brunch, lunch or a snack! They are SO low in carbs – two of them are only 1.3g net! The recipe is also super easy to increase too if you need to make more.These layered breakfast muffins are super #lowcarb and include egg, #bacon, spinach, and cheese! Click To Tweet