A new twist on egg muffins, these cups filled with carbonara are a delicious way to start your day!
I first just have to say, bacon and eggs just make complete sense for breakfast. Am I right?! And you’ll get exactly that in these Carbonara Breakfast Cups.
I can’t remember when egg muffins became a thing, but they’re pretty genius. You pack whatever veggies you want into a muffin tin, add eggs, bake and then voila! breakfast is made. The idea is perfect for any person with a job, with schooling, with kids, with a schedule, with gym time etc. Basically, if you’re human, these are great for your busy mornings.
For this recipe I used leftover Spaghetti Squash Carbonara for the filling. Find that recipe HERE. Head there now to pin or print that recipe while your’re thinking about it. Truth is, that carbonara is so good the chances of leftovers are pretty slim. So, I recommend doubling the recipe for the carbonara if you have very many people to feed.
While we’re talking breakfast muffins…
Find the instructions for my Carbonara Breakfast Cups below, pin or print while you’re here!
- Avocado Oil
- Spaghetti Squash Carbonara
- Warm oven to 350 deg F. Brush muffin tin cups with avocado oil. Fill cups about ½ way with spaghetti squash carbonara. Crack an egg into each cup.
- Bake for approx 15 min or until egg whites have cooked thoroughly.
- Serve while hot and enjoy!