Skip to main content
Keto Egg Muffins (Breakfast Egg Cups)
American

Keto Egg Muffins (Breakfast Egg Cups)

Portable baked egg cups loaded with bacon, cheese and veggies. Make a dozen at once for a grab-and-go high-protein keto breakfast all week.

32 min
Total time
6
Servings
10 min
Prep
22 min
Cook
beginnerbreakfastketolow-carbgluten-freehigh-protein
Source: Classic keto egg muffin cups

Ingredients

6 servings
  • 10 eggs, large
  • 60 ml heavy cream
  • 6 cooked bacon, crumbled
  • 115 g shredded cheddar cheese
  • 60 g baby spinach, chopped
  • 75 g bell pepper, finely diced
  • 25 g green onions, sliced
  • 3 g salt
  • 1 g black pepper

Make it your way

Instructions

Plan my prep
  1. Step 1.Preheat the oven to 175 C (350 F) and generously grease a 12-cup muffin tin or use silicone liners.
  2. Step 2.Whisk the eggs, heavy cream, salt and pepper together in a large bowl until uniform.
  3. Step 3.Distribute the spinach, bell pepper, green onions and crumbled bacon evenly among the 12 muffin cups.
  4. Step 4.Sprinkle most of the cheddar over the fillings, reserving a little for the tops.
  5. Step 5.Pour the egg mixture over the fillings, filling each cup about three-quarters full.
  6. Step 6.Top with the reserved cheese.
  7. Step 7.Bake for 20 to 22 minutes until the centers are set and the tops are puffed and lightly golden.
  8. Step 8.Cool for 5 minutes, then run a knife around each cup to release. Serve warm or refrigerate up to 5 days and reheat.

Tried this? (0)

No one has shared a photo yet. Make it and be the first.

Comments (0)

No comments yet. Be the first to share your thoughts.