Easy Low-Carb Breakfast Cups

1. Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray or olive oil.
2. In a mixing bowl, crack and whisk together the eggs until well beaten. Season with salt and pepper to taste.
3. Chop your choice of vegetables and protein into small pieces and distribute them evenly among the muffin tin cups.
4. Pour the beaten eggs over the vegetables and protein in each muffin tin cup, filling them about 3/4 full.
5. Sprinkle grated cheese over the top of each breakfast cup for added flavor and richness.
6. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the tops are golden brown.
7. Remove the breakfast cups from the oven and let them cool for a few minutes before carefully removing them from the muffin tin.
8. Serve the low-carb breakfast cups warm, either on their own or with a side of fresh fruit or avocado slices for a balanced meal.

Variations and Serving Suggestions:

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