breakfast egg cups

Breakfast Egg Cups (3 Ways)

No Responses/5
These fluffy scrambled breakfast egg cups can be made using bacon, spinach, or salami. Add cheddar cheese for an extra filling treat.

Nutrition Info:

  • Total Carbs: 1.33g
  • Total Fat: 8.1g
  • Protein: 9g
  • Sodium: 234mg
Share on facebook
Share on twitter
Share on linkedin
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Serving: 9

Ingredients:

  • 7 large eggs
  • 2 pcs bacon beef or pork
  • 3 slices salami
  • 3 pcs spinach leaves
  • 9 tbsp cheddar cheese, shredded
  • Salt, to taste

Instructions:

  • 1. Prepare all the ingredients. Preheat the oven to 350 degrees.
  • 2. Chop the meat and veggies and cook each one of them. Set aside.
  • 3. Beat the eggs then add salt.
  • 4. Grease a muffin tin with cooking spray.
  • 5. Pour the egg mixture into 9 muffin tin holes halfway. Do not fill them completely.
  • 6. Place the chopped spinach into 3 holes. Do the same for the chopped bacon and salami.
  • 7. Drop a tablespoon of the shredded cheese into each hole.
  • 8. Bake in the oven for 20 minutes or until the eggs are thoroughly cooked.
  • 9. Wait for a few minutes before taking out the egg cups out of the muffin tin. Use a butter knife to loosen the egg cups so they’ll easily come off.
  • 10. Transfer them to a plate. Serve warm!

Recipe Images:

Recipe FAQs:

First of all, store them in the fridge or freezer inside an airtight container. If you keep them in the freezer, thaw them first. Reheat them in the microwave oven for 30 seconds to 1 minute.
They should last up to 3 days. If stored in the freezer, they will last up to 7 days. Some sources say that they’re still good up to 2 months but I have not tried that yet. I only make these egg cups for a week’s supply.
Plenty. You can add small amounts of chopped onions, heavy cream (this will make fluffier egg cups), milk, tomatoes, broccoli, or paprika. Use whatever you like to make these egg cups more filling/exciting. Personally, I prefer keeping ingredients to a minimum as a strict ketoer and ketovore.
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Breakfast Egg Cups (3 Ways)

No Responses/5
These fluffy scrambled breakfast egg cups can be made using bacon, spinach, or salami. Add cheddar cheese for an extra filling treat.

Nutrition Info:

  • Total Carbs: 1.33g
  • Total Fat: 8.1g
  • Protein: 9g
  • Sodium: 234mg
Share on facebook
Share on twitter
Share on linkedin

More Keto Recipes

keto hot chocolate
Keto Hot Chocolate
Tiffany Joy Yamut, RN March 15, 2021

This hot chocolate drink has less than 4 grams of net carbs per cup!

zuppa toscana featured image
Keto Zuppa Toscana
Tiffany Joy Yamut, RN August 3, 2020

Try this Italian meal that’s sure to fill you up for hours!