“These keto-friendly egg cups are a perfect grab-and-go breakfast or snack option for those following a low-carb lifestyle. Packed with protein and customizable with your favorite ingredients like bell peppers, onions, and cheese, these delicious egg cups are not only easy to make but also versatile. Whether you’re meal prepping for the week or need a quick morning bite, these flavorful cups offer a satisfying and nutritious start to your day without compromising your ketogenic goals.”
Ingredients:
- 8 large eggs
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup diced cooked bacon or sausage (optional)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt and pepper to taste
- Cooking spray or butter for greasing the muffin tin
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare muffin tin: Grease a muffin tin with cooking spray or butter to prevent sticking.
- Prepare ingredients: In a bowl, crack the eggs and whisk them together. Add in the diced bell peppers, onions, cooked bacon or sausage (if using), shredded cheese, salt, and pepper. Mix everything well.
- Fill the muffin tin: Pour the egg mixture evenly into each muffin cup, filling each cup about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg cups are set and slightly golden on top.
- Cool and serve: Remove the muffin tin from the oven and let the egg cups cool for a few minutes. Use a knife or spatula to gently remove the egg cups from the tin. Serve warm and enjoy!
Nutritional Information (Per Serving):
- Calories: Around 120-150 calories per egg cup
- Total Fat: Approximately 9-12 grams
- Saturated Fat: Around 3-5 grams
- Cholesterol: Roughly 200-220 milligrams
- Total Carbohydrates: Less than 2 grams
- Fiber: Less than 1 gram
- Sugar: Less than 1 gram
- Protein: About 8-10 grams
