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  • 8 large eggs
  • 1/4 cup heavy cream (optional)
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar, mozzarella, or your choice)
  • 1/2 cup diced vegetables (spinach, bell peppers, tomatoes, etc.)
  • 1/4 cup cooked and crumbled bacon or sausage (optional)


  1. Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick cooking spray or use silicone muffin cups.
  2. In a mixing bowl, crack the eggs and beat them together. If you’re using heavy cream, add it to the beaten eggs and mix well. Season with salt and pepper to taste.
  3. Divide the shredded cheese, diced vegetables, and cooked bacon or sausage (if using) evenly among the muffin cups.
  4. Pour the beaten egg mixture into each cup, filling them about 3/4 full.
  5. Gently stir each cup with a fork to ensure the ingredients are evenly distributed.
  6. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are set and slightly golden on top.
  7. Allow the egg cups to cool for a few minutes before removing them from the muffin tin. You can use a knife to gently loosen the edges if needed.
  8. Serve warm and enjoy!

Feel free to customize this recipe with your favorite low-carb vegetables, cheeses, and meats. These egg cups can be stored in an airtight container in the refrigerator for up to 4 days, making them a convenient and keto-friendly option for meal prep.

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