EGG CUPS

This makes a quick, versatile breakfast that is easy to take with you when you are on the go. You can make these ahead of time and keep in the fridge and then warm up when you are ready to eat these. I love that there is no bread/crust so these are gluten free and quite healthy as there is very little oil/butter. You can't go wrong with only 2 main ingredients.

Ingredients:
6 eggs
6 - 12 slices of roast beef/chicken or turkey slices
coconut spray
sprinkle of pepper
sprinkle of salt
sprinkle of onion powder
sprinkle of paprika

Garnish Options:
sliced green onions
chopped peppers
sliced olives
chopped mushrooms
shredded cheese

1) Spray muffin pan (6 muffins) with coconut spray.
2) Line each with 1 to 2 slices of roast beef/chicken/turkey.

3) Break an egg into each on these.

4) Add some salt, pepper, onion powder, paprika.
5) Add your garnish options.

6) Bake at 400 degrees F for about 15 mins or until eggs are cooked.
7) Once done, let cool for a few mins and use a spoon to scoop them out.

Makes 6 egg cups
Calories per cup with roast beef and green onions as garnish: 94, Fat: 5g, Protein: 9g Carbs: 2g, Fiber: 0g, Sugar: 1g, Sodium: 330mg