These healthy southwest breakfast cups are packed with protein and veggies, making them the perfect keto-friendly breakfast option. They're easy to make ahead and grab on busy mornings, and they're customizable with your favorite toppings.
Ingredients: 6 large eggs. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. 1/4 cup diced onion. 1/4 cup diced tomatoes. 1/4 cup shredded cheddar cheese. 1/4 cup cooked and crumbled bacon. 1/4 cup cooked and crumbled breakfast sausage. 1/2 tsp chili powder. 1/2 tsp garlic powder. Salt and pepper to taste. Avocado slices and chopped cilantro for garnish optional.
Instructions: Preheat your oven to 350F 175C and grease a muffin tin with cooking spray or oil. In a mixing bowl, whisk together the eggs, chili powder, garlic powder, salt, and pepper. Divide the diced peppers, onions, and tomatoes evenly among the muffin cups. Pour the egg mixture into each muffin cup, filling them about 3/4 full. Sprinkle shredded cheddar cheese over each cup. Top each cup with cooked bacon and breakfast sausage crumbles. Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the tops are golden brown. Remove from the oven and let cool slightly before serving. Garnish with avocado slices and chopped cilantro if desired. Enjoy these healthy southwest breakfast cups as a satisfying and flavorful start to your day!
