Keto Breakfast Egg Cups
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By Terri
Keto Breakfast Egg Cups
9 steps
Prep:10minCook:20min
One of the easiest egg cups around. You can add any vegetable to your liking! My family is picky so we don't add much to ours but feel free to experiment. You could also sprinkle cheese on top when reheating. Just remember anything additional would need to be added to your macros.
Updated at: Thu, 17 Aug 2023 14:12:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Glycemic Load
1
Low
Nutrition per serving
Calories279.4 kcal (14%)
Total Fat23.6 g (34%)
Carbs2.1 g (1%)
Sugars0.6 g (1%)
Protein14.4 g (29%)
Sodium467.4 mg (23%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat the oven to 375° F.
Step 2
Slice bacon into bite-sized pieces, then fry in a skillet until golden brown. Set aside to drain fat. You could also bake your bacon in the oven at 400F for 15-20 minutes or to your liking while you continue to prep the rest of the ingredients. (or you can purchase the already cooked bacon but be careful of the carb contents)
Step 3
In a medium-sized bowl, crack 11 eggs, then add whipping cream, Worcestershire sauce, a dash of nutmeg, salt and pepper. With a whisk, beat the eggs until the ingredients are thoroughly combined.
Step 4
Combine the chopped spinach, and ¾ of the crumbled bacon in another bowl and distribute the filling amongst the muffin tins.
Step 5
Add the Monterey jack cheese to each cup, followed by the cheddar cheese.
Step 6
Distribute the egg mixture evenly amongst each muffin tin.
Step 7
Top each cup with your reserved bacon.
Step 8
Bake for approximately 18-20 minutes or just until a knife comes out mostly clean. Make sure not to burn. If you like them, "wet" undercook them a few minutes.
Step 9
They will puff up with steam as they bake but sink a bit when you take them out of the oven, so don't let that scare you!
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