Steak & Cheese Egg Cups: found this recipe by scanning the QR code on the package. Low carb, easy & can make batches ahead of time to reheat.

1 12oz. package of Heritage Shaved Ribeye Steak
1 tablespoon olive oil
1/2 white onion, finely diced
1/2 bell pepper, finely diced
8 large eggs
2 tablespoons chopped fresh parsley, plus more for garnish
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/2 cup shredded Monterey Jack cheese

Directions
Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with cooking spray and set aside. Heat olive oil in a skillet over medium heat. Add onion and peppers, and cook until softened, about 4-5 minutes.
Add Heritage Shaved Ribeye Steak and cook until lightly browned, about 5 minutes. Remove from heat and set aside to cool.
Whisk together eggs, parsley, salt, pepper and garlic powder in a medium bowl.
Divide steak mixture and cheese evenly among prepared muffin cups. T op evenly with egg mixture, filling each cup about 3/4 full.
Bake until the egg cups are set and lightly golden, about 18-20 minutes. Remove from oven and let cool slightly before removing from tin.