GF Paleo Breakfast Egg Cups

Breakfast! 

Making egg cups has always been something we do on weekends, for a variation of the weekday breakfasts.  Easy to make, eat and reminiscent of quiche. Yum! 

These egg muffins are great with your protein in, or on the side of them. 

For this batch, I chose to cook the bacon first to put IN the mixture. 

5 eggs

3 TBSP water (I use in place of milk for my eggs)

cooked, crumbled bacon 

shredded cheddar cheese

grape tomatoes, diced

red onion

red peppers

green peppers

salt and pepper to taste

I just eye the amounts I want to use for each vegetable

Mix all in bowl with whisk, pour into muffin cups til 3/4 full- they rise! 

Make sure to use a  non stick muffin pan, or spray your pan with non stick butter cooking spray.

Bake at 375 for 18-20 minutes or until eggs are set as desired. 

Eat! 

NOTE- You can make these numerous ways and still have them be delicious! Add spinach, ham, all veggies no cheese, etc.  Unlimited options!