KETO EGG CUPS
An easy keto breakfast you can meal prep in minutes with just three ingredients - egg, ham and cheese! Keto egg cups are kid approved and a perfect egg muffin replacement.
Provided by Annie Lampella
Categories Breakfast
Yield 16
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees and spray muffin tins with cooking spray.
- Cut each slice of deli ham in half to create 16 ham slices and lay each half into the cavities of the muffin pans.
- Evenly sprinkle shredded cheese on top of each slice of deli ham.
- Crack an egg into each cavity. Sprinkle with salt and pepper.
- Bake at 400 degrees for 10 to 12 minutes or until egg is set.
Nutrition Facts : Calories 114 calories, Carbohydrate 1.1 carbs, Protein 11.9 grams of protein, Fat 6.6 grams fat
KETO HAM AND EGG CUPS RECIPE MADE IN A MUFFIN PAN!
This low carb breakfast is a crowd pleaser! Even your carb loving family will enjoy this Keto Ham and Egg Cups recipe. It's quick breakfast meal idea that is big on taste. I hope that your family enjoys these baked egg cups as much as mine did. Make sure to keep reading. We are sharing how to freeze egg cups. These ham egg cups are awesome for keto meal prep. Quick, easy and yummy. What more can you ask for?
Provided by KETO DIRTY
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees
- Crack 6 eggs into your batter bowl
- Scramble the eggs by stirring with your scraping spoon
- Add in milk and mozzarella cheese
- Salt and pepper and stir
- Heavily spray your muffin pan with cooking spray (these keto ham and egg muffins can stick to the pan if the pan is not heavily lubed!)
- Tear or cut ham into half
- Place ham into the bottom of the muffin pans, these will be your baked egg muffin liners!
- After you have placed the ham into the muffin pan, pour the egg cheese mixture on top of the ham. Each muffin cup should be about half full.
- Sprinkle the top of each egg muffin cup with the cheddar cheese.
- Place the muffin pan into the oven for 20 minutes - oven temperature is 350 degrees F.
- When done, let sit for a minute and use scraper spoon to grab these from the bottom and place on a plate.
- Enjoy! We hope that your family loves these keto ham and egg cups as much as our's does!
Nutrition Facts : Calories 117 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 9.3 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 4.8 grams saturated fat, ServingSize 1, Sodium 182.1 milligrams sodium, Sugar .7 grams sugar, TransFat 0.2 grams trans fat, UnsaturatedFat .7 grams unsaturated fat
9 KETO EGG CUPS
9 Keto Egg Cups are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch!
Provided by Kelly
Categories Breakfast
Time 20m
Yield 12
Number Of Ingredients 44
Steps:
- Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
- In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
- Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins1 filling each about 2/3 full.
- Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full.
- Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-15 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.
- Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full.
- Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in sesame oil until combined. Stir in kimchi, cheese and bacon (if using). Divide evenly into muffin cups filling each about 2/3 full.
- Top with more chopped kimchi & bacon if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in garlic powder, onion powder and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.
- Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in Italian seasoning until combined. Stir in mushrooms, peppers and spinach (Add sausage if using). Divide evenly into muffin cups filling each about 2/3 full.
- Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
- Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Stir in sun-dried tomatoes, spinach, basil and cheese. Divide evenly into muffin cups filling each about 2/3 full.
- Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in garlic powder and Italian seasonings until combined. Stir in tomatoes, spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
- Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
Nutrition Facts : ServingSize 1 g, Calories 94 kcal, Carbohydrate 1 g, Protein 6 g, Fat 3 g
KETO CHEESY BACON AND EGG CUPS
These simple 3-ingredient egg cups can be made ahead of time for a grab-and-go breakfast that fits into your keto and low-carb lifestyle. Try different cheeses like pepper Jack or smoked Gouda for a change of pace. This works best with regular bacon, as thick-cut won't cook up as well. This recipe can easily be doubled.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with foil.
- Place slices of bacon on the prepared baking sheet.
- Place bacon in the preheated oven and bake until partially cooked, but still pliable, about 8 minutes. Remove from the oven, and reduce temperature to 350 degrees F (180 degrees C). Let bacon rest until cool enough to handle.
- Spray 6 cups of a muffin pan with cooking spray.
- Whisk eggs together in a medium bowl. Wrap a slice of bacon around the inside of each prepared muffin cup. Divide Cheddar cheese amongst the 6 muffin cups and top with beaten egg.
- Bake in the oven until eggs are set, 13 to 15 minutes.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 0.6 g, Cholesterol 177.2 mg, Fat 11.8 g, Protein 11.5 g, SaturatedFat 5 g, Sodium 341.5 mg, Sugar 0.4 g
KETO EGG CUPS
These delicious and portable keto-friendly cups are great at room temperature, making them the perfect on-the-go snack or lunch.
Provided by Food Network Kitchen
Time 45m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Brush 6 standard muffin cups with the butter (the butter will pool on the bottom of the cups, but that's okay). Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Divide the mozzarella evenly among the cups. Repeat with the Parmesan, spinach and roasted red pepper.
- Whisk the eggs and cream in a large measuring cup or small pitcher; add some salt and a few grinds of pepper. Pour the egg mixture in each cup, making sure not to overfill.
- Bake until the eggs are set and wobble only slightly, 10 to 12 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and transfer to a plate for serving.
Nutrition Facts : Calories 460, Fat 35 grams, SaturatedFat 17 grams, Cholesterol 470 milligrams, Sodium 1680 milligrams, Carbohydrate 5 grams, Fiber 0 grams, Protein 33 grams, Sugar 2 grams
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