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Low Carb Breakfast Cups Made in a Muffin Tin
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Low Carb Breakfast Cups Made in a Muffin Tin

Egg Breakfast cups made easy!
Cook Time20 mins
Total Time20 mins
Course: Breakfast idea
Servings: 12 servings
Calories: 251
Author: Jennifer


  • Eggs
  • Precooked bacon slices
  • Mozzarella cheese shredded
  • Pepperoni slices
  • Optional:  Low Carb tortillas


  • First, I started off cutting up 3 low carb tortillas into 4 triangles each.  This gave me 12 different strips of tortilla to line the bottom of the muffin tin with.  This is an optional step.  If you are doing the Ketogenic diet, this would not be an approved item to have on this diet.  I get my low carb tortillas from our local HEB grocery store.
  • Next, I layer one slice of bacon cut in half in a crisscross pattern at the bottom of the muffin tin.  I usually precook a big batch of bacon that I purchase in bulk from Zaycon.  (That's an excellent way to get high-quality meats at a fraction of the normal prices you pay at the grocery stores) If I run out before I am able to order again, I will splurge a bit and purchase the precooked bacon from Costco too.
  • Layer about 2 pepperoni rounds on top of the bacon strips.
  • Add a small amount of shredded mozzarella cheese (about a tablespoon or so) on top of the pepperoni rounds.
  • Top the last layer with one egg.
  • Sprinkle with salt and pepper to taste and bake it at 325 degrees for about 20 minutes.


Serving: 1muffin | Calories: 251 | Carbohydrates: 2.9g | Protein: 28.3g | Fat: 13.7g | Fiber: 0.1g | Sugar: 0.3g | Net Carbs: 2.8g