Egg Cupcakes Paleo Low Carb Friendly Food

KETO EGG CUPS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F.
• Brush 6 standard muffin cups with the butter (the butter will pool on the bottom of the cups, but that's okay). Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Divide the mozzarella evenly among the cups. Repeat with the Parmesan, spinach and roasted red pepper.
• Whisk the eggs and cream in a large measuring cup or small pitcher; add some salt and a few grinds of pepper. Pour the egg mixture in each cup, making sure not to overfill.
• Bake until the eggs are set and wobble only slightly, 10 to 12 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and transfer to a plate for serving.

EGG CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown, about 5 minutes. Drain bacon slices on paper towels.
• Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup.
• Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese.
• Pour egg mixture into the bacon-lined cups; top with Gouda cheese.
• Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.

EGG CUPCAKES (PALEO & LOW CARB FRIENDLY)

Steps:

• Preheat oven to 350 and grease with olive oil two muffin pans.
• Whisk all your eggs in a big bowl.
• In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck...).
• Add this mixture to your eggs.
• Throw your spinach into the processor and finely chop and also add to your eggs.
• Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you'll be able to make 18-20 cupcakes).
• Bake for 20-25 minutes or until the eggs are set in the middle.