Low-Carb Breakfast Cups

I am happy to share an easy make-ahead, portable breakfast option for you guys. I know the Keto diet has really been catching on lately and has worked for several people. I come from a diabetic family, so the essentials of low-carb dieting is nothing new to me. While this recipe is #KetoFriendly , I hesitate to call it keto due to the low fat content [which you can remedy by adding bacon or more cheese]. Here is the recipe and guide for these low-carb breakfast cups. Feel free to modify to your liking!

INGREDIENTS & TOOLS:

• 2.5 cups of egg white (you can find a carton at any grocery store so you don’t waste, unless you want the yolks for something else)
• 3 large eggs
• 1 red bell pepper
• 8 oz shredded Monterrey Jack* cheese *type is optional to taste
• 1/4 cup of cubed pancetta
• Seasoning to taste
  – My Tex-Mex blend = 1tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/2 tsp onion salt, 1/4 tsp crushed red pepper, dash of cumin
• 2 tbsp half&half, or other dairy milk
• non-stick spray
  ———————————-
• 12-well cupcake tin
• any small shallow baking pan
• Medium to Large Mixing Bowl
• Whisk
• Measuring cup
• EVOO or other high temp oil

INSTRUCTIONS:

1. Roast the red bell pepper
   – Heat oven to 425°F
   – Slice red bell pepper top off. Slice in half lengthwise (top to bottom)
   – Place on shallow baking pan, inside facing down.
   – Drizzle with oil (I used avocado oil for fun)
   – Roast for 20-25 minutes
   
2. Prepare the egg mixture
   – Crack 3 eggs into a large mixing bowl, add milk, and whisk.
   – Add the egg whites and whisk slightly.
   
   – Whisk in your seasoning blend of choice [see mine above, adjust as desired] and whisk slightly. (The more you whisk, the fluffier the cups will be… aka… the higher they will rise, which you don’t want too much).
   
   – Pour mixture into measuring cup for easy pouring later.
   
3. Prepare the cups
   – Remove the roasted red bell pepper and allow to cool slightly. Set oven to 350°F
   – Slice and dice the roasted red bell pepper and sprinkle about a tsp or two into the wells of a cupcake pan prepared with non-stick spray.
   – Sprinkle 1 tbsp of cubed pancetta into each well.
   
   – Add no more than 1/4 cup of shredded cheese into each well. You want the well 2/3 of the way full max before adding the egg mixture.
   
   – Add the egg mixture into each well.
   
4. Bake for 25 minutes or until golden on the tops.
   
5. Remove and serve immediately.
   
   

ENJOY!