9 Keto Egg Cups Food

KETO EGG CUPS

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.

BAKED EGG CUPS - 8 WAYS

Steps:

• Preheat oven to 375ºF and grease or line a 12 cup muffin pan with silicone muffin liners.

KETO BREAKFAST EGG MUFFINS

Steps:

• Preheat oven to 375° F. Line a 12-count muffin pan with silicone liners or coat with non-stick cooking spray.
• In a large bowl or measuring cup, crack the eggs, add the salt and pepper, and whisk together.
• Fill each well halfway up with the egg mixture. Add the filling ingredients on top. If there's egg left over, pour it on top to fill the wells up to 3/4 full.
• Bake for 15 minutes or until the muffins are set (no jiggle when touched).