Diabetic Breakfast – Make Ahead Egg Cups

What a great diabetic breakfast that can be kept in the refrigerator and heated up quickly in the morning, this recipe for make ahead egg cups are perfect for the low carb lifestyle. Eggs are a nutritious & filling breakfast, especially great for those of us with diabetes, high protein content and very low carb.

I love these make ahead egg cups because they are delicious, easy and my kids will actually eat them!! That’s a huge win in my book.  Of course, all of my recipes are low carb and family friendly, but some recipes are just plain more popular at our house and this one is a popular one:)

I’ve even seen these put inside a slice of meat too, almost like the sandwich meat is the cupcake liner.  I haven’t personally done this because my kids barely like sandwich meat and I find it hard to find meats without all the chemicals, but it would absolutely add some more flavor:)

I’ve made these egg cups with different ingredients as well.  Sometimes I use green chiles instead of pesto and sun dried tomatoes.  Or add some ham or other chopped up meat you have on hand.  You know what would be really delicious is shredded beef… yum!!

Diabetic Breakfast Egg Cups

Votes: 9 Rating: 4.22 You: Rate this recipe!

Print Recipe

Great grab & go protein filled breakfast for diabetics.

• CourseBreakfast, Main Dish

Servings	Prep Time
12 egg cups	5 minutes

Cook Time

20 minutes

Servings Prep Time 12 egg cups 5 minutes

Cook Time 20 minutes

Diabetic Breakfast Egg Cups Votes: 9 Rating: 4.22 You: Rate this recipe! Print Recipe Great grab & go protein filled breakfast for diabetics. CourseBreakfast, Main Dish Servings Prep Time 12 egg cups 5 minutes Cook Time 20 minutes Servings Prep Time 12 egg cups 5 minutes Cook Time 20 minutes

Ingredients

• 8 eggs
• 2 tbs pesto
• 4 tbs sun dried tomatoes
• 3/4 cup cottage cheese adds creaminess
• 1/2 cup milk
• 2 tsp garlic powder

Servings: egg cups

Units:MetricUS Imperial

Instructions

1. Preheat oven to 350 degrees

   
2. Add all ingredients to a large bowl, mix all ingredients

   
3. spray the muffin tin with cooking spray or use cupcake liners
4. Pour egg mixture into muffin tin. The 8 eggs makes 12 egg muffins.

   
5. Bake for 20 minutes or until not jiggly in the middle.

Share this Recipe