Recipe: Eggs- Egg-bite Breakfast cups

These Keto-friendly snacks are nutritious and can even be a small side for meals at the table. They are simple nutritious bites that can be reheated quickly to have a healthy breakfast option or snack on the go.
Having several made these in advance, both allows you to use up extra weekly eggs, and  can let you size-up - for hungry parents, or size-down - for small mouths as needed.

Ingredients:
1 dozen eggs 
1/3 cup heavy cream
Pinch of Salt & Black pepper

Add-ins: (can be substituted with your favorites, just make sure you end up with about a cup of cooked vegetables.)
1/2 red pepper- diced
1/2 small onion- diced 
4 asparagus spears- chopped finely 
1/2 cup fresh spinach finely diced 
1 cup Italian shredded cheese 
1/2 diced tomato 
2 tablespoons chopped parsley 
3 slices cooked bacon- chopped

Tools:
1 muffin tin and Non-stick spray


Directions:
1)    Spray a muffin tin and preheat oven to 375 degrees.
2)   Stir 12 eggs, cream and salt and pepper in a large bowl. 
3)   Sauté the vegetables with a pinch of salt - except for tomato and parsley. 
4)   Pour into pre-sprayed muffin tins. Add black pepper.
5)   Sprinkle cheese and chopped bacon evenly over egg mixture and top with tomato and parsley. 

Bake for 20 min. 
Broil for 5 min at the end, if cheese needs browning. 
Remove from the oven and let cool in pan.

Storage:
​If they haven't been scarfed up already, they can be placed in zipper bags and refrigerated or frozen. 10 mins in a toaster oven will reheat quickly for breakfast on the go!

This recipe was sent by my friend, Beth Ellis, a former chef. She says:
Like most of my recipes, I use what’s in the house. You can use any add-ins you like, just sauté them first so they taste better. If you like broccoli or mushrooms, those are great too. ​