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These Mediterranean egg cups are the perfect breakfast for busy mornings. You can make it ahead on the weekends and enjoy them throughout the entire week! Keto, grain-free. 
Print Recipe

Mediterranean Egg Cups (Gluten-Free, Grain-Free, Low-Carb)

Prep Time2 minutes
Cook Time20 minutes
Total Time22 minutes
Course: Breakfast
Servings: 6 people
Calories: 99kcal

Ingredients

  • 6 eggs
  • 1/4 cup chopped basil
  • 1/3 cup feta cheese
  • 1/3 cup chopped sun-dried tomatoes in extra virgin olive oil
  • pinch salt I love this Himalayan pink salt

Instructions

  • Preheat oven to 375 F.
  • Spray a muffin tin with cooking spray. You could also use muffin cups instead, to make clean-up easier.
  • Whisk eggs in a bowl, then add in basil, feta and sun-dried tomatoes (including oil). Add salt and pepper, to taste.
  • Pour into muffin tins - you should have enough for 6 cups, or double the recipe to fill all 12.
  • Bake 15 - 20 minutes. When done, the tops should be firm and bounce back.
  • Enjoy!

Notes

Nutrition Facts (per egg cup, recipe makes 6 egg cups): 99 calories, 7 g fat, 4 g total carbs, 2 g fiber (2 g net carbs), 8 g protein