I know, I post a whole lot of carb packed, calorie over-loaded, flavorful dishes… yes your honor, I am guilty, but don’t call Judge Judy just yet. I am here to rectify my actions, well today anyway… I do fix a bunch of low carb meals, I don’t post them all…but maybe I should. I like to keep a balance of intake, but I think sharing those with y’all should be my next chapter, don’tcha think?

These have been described in this family as…. Egg Cups, Egg Muffins, Omelet Cups, and even Egg Thinges. Egg Thingies almost made the title, but I refrained.

These guys are fast to make and so versatile. You can add…… spinach, kale, ham, bacon,, pepperoni, tomatoes, onions, mushrooms, any cheese you love, herbs, green chilies, etc…etc…etc… etc!

Here is how I made these ..ya ready? ok……

Ingredients

12 egg whites from large eggs
2 tbsp heavy cream
1/4 cup diced fire roasted red peppers
1/4 cup diced green onions
1/4 tsp garlic powder
1 bag small pepperoni ( minis)
shredded Parmesan cheese
black pepper to taste
NO SALT ( the parm and the pepperoni have plenty for this recipe)

Instructions

Preheat oven to 350° Grease a muffin tin generously with cooking spray or olive oil.

SEPARATE your eggs now…
Dice the peppers and the onions.
In a large mixing bowl, whisk together the egg whites, cream, garlic powder and black pepper until smooth.
Add the veggies to the tin first and then about 6 to 8 pepperonis the cover with the eggs mixture ( about 3/4 of the way up) tops with a pinch or two of cheese and a few pepperonis, no rules .. as many as you want.
Bake for 27 minutes or until the tops are set. …Remove from the oven. ( they will rise when cooking but fall soon after removing from the oven) place on a wire rack to cool COMPLETELY!!
Place in the fridge in an air tight container, when you want one to eat, microwave it for about 30 secs.

These are perfect for breakfast, grab your coffee and a couple of these and head out the door!