Egg Cups baked in a muffin tin for an easy grab and go meal. Spruce up your eggs with creamy sour cream, cheese, and chives for a simple low carb breakfast!

These egg muffins are rich, creamy and naturally low carb. No addition of flour our any leavening agents.

YOU WILL NEED: – Eggs – Sour Cream – Chives – Half and half – Parmesan cheese –Seasonings: Salt, Italian seasoning

WHISK INGREDIENTS TOGETHER Whisk the eggs then mix in the sour cream, seasonings, cheese with the half and half. Incorporate all the ingredients together.

PREPARE MUFFIN TIN Lightly grease muffin tin with cooking spray or butter. Fill each tin half way (1/4 -1/3 cup) with egg mix.

BAKE EGG CUPS Heat oven to 375°F. Place filled tin muffins in the oven and bake for 15 minutes. Note that the eggs will puff up, then deflate as it cools.

MEAL PREP IDEA These are great to make as meal prep for the week for quick breakfast option or to make if you are feeding a large group of people and you want to have eggs portioned out easily.

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