A spicy breakfast or brunch cup.
Sometimes I love my breakfast to have a little kick. These Salsa Egg Cups are easy to whip up and then just pop them in the oven.
A nice warm breakfast with a kick!
LOW CARB SALSA EGG CUPS
Ingredients:
- 5 or 6 Large Eggs (use 6 Eggs if your Eggs don’t seem to be as large as they should)
- 1/4 Cup Salsa (you can use medium or hot)
- 4 Slices Bacon, cooked, cut into bite size pieces
- 2 Tablespoons Cilantro, roughly chopped
- 1/4 Cup 4 Cheese Mexican Style Cheese Blend
- 1 Jalapeno, sliced
Directions:
1. Preheat the oven to 350 degrees.
2. Set four, 6 ounce oven proof ramekins on a baking sheet pan. The baking sheet pan helps to load the ramekins in and out of the oven.
3. Evenly distribute the Bacon into the bottom of each ramekin.
4. In a large bowl whisk together the Eggs, Salsa, Cilantro and Cheese.
5. Pour or ladle the Egg mixture into the ramekins, filling about 3/4 full.
6. Bake the Salsa Egg Cups in the preheated oven for 10 minutes. Remove the baking sheet pan from the oven and put 2-3 Jalapeno slices on top of each Salsa Egg Cup. Pop them back in the oven and bake an additional 10 minutes. The Salsa Egg Cups will start to poof up just a bit as they get close to being done.
7. When the Salsa Egg Cups are done, remove the baking sheet pan from the oven and allow the Salsa Egg Cups to cool for 4-5 minutes.
Serve this with Sour Cream, Hot Sauce and extra Cilantro to garnish, if you wish.
Recipe by: Low Carb Livin’
*Net Carbs is not officially recognized or agreed upon by nutrition experts. It is not possible to calculate net carbs with complete precision therefore I do not give a carb count for my recipes. My recipes are labeled low carb because I use what I feel are low carb ingredients. My recipes can be put in an online Carb calculator but consider the results to be an estimate*
