KETO EGG CUPS WITH BACON & CHEESE
These Keto Egg Cups are an easy, delicious low carb breakfast recipe that is perfect for grabbing on-the-go! Made with bacon, cheese, heavy cream, and veggies, they are baked in the oven using a muffin tin, so you can make these ahead of time in large batches and freeze for later.
Provided by Kasey Trenum
Time 33m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375° F.
- Slice bacon into bite-sized pieces, then fry in a skillet until golden brown. Set aside to drain fat.
- Reserve 1 tbsp of the bacon grease and saute the onion and green peppers over medium heat until they are soft. Set aside to drain on a paper towel.
- In a medium-sized bowl, crack 10 eggs, then add heavy whipping cream, Worcestershire sauce, pepper, salt, and a dash of nutmeg. With a whisk, beat the eggs until the ingredients are thoroughly combined.
- Combine the green peppers, onion, chopped spinach, and ¾ of the crumbled bacon in another bowl and distribute the filling amongst the muffin tins.
- Add the Monterey jack cheese to each cup, followed by the cheddar.
- Distribute the egg mixture evenly amongst each muffin tin.
- Top each cup with your reserved bacon. Then sprinkle parsley and red pepper flakes on top. *Optional
- Bake for approx 18-22 minutes or just until a knife comes out mostly clean. Make sure not to burn. I take them out before they turn brown. If you like them, "wet" undercook them a few minutes.
- They will puff up with steam as they bake but sink a bit when you take them out of the oven. That's normal!
Nutrition Facts : ServingSize 1 muffin cup, Calories 228 kcal, Carbohydrate 2 g, Protein 12 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 179 mg, Sodium 375 mg, Fiber 1 g, Sugar 1 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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- Preheat oven to 400 degrees F. Add bacon slices to muffin pan (we’re only using 10 of the muffin cups) and wrap bacon in a circle around the edges of the tin. The bacon will likely overlap a bit, but that’s okay. Bake for 15 minutes.
- While the bacon is cooking, you can saute your veggies: In a large skillet, add in olive oil, garlic and mushrooms; saute for 5 minutes or until mushrooms cook down and begin to turn a slight golden brown. Once that happens, add in spinach and cook for another 2 minutes or until spinach wilts. Set aside.
- When bacon is done cooking, remove from oven and rearrange the slices. You can drain some of the grease if you’d like but it I like to keep it in because it helps the muffins not stick to the pan. Most likely they will have shrunk up during baking; simply pull the slices back with a fork towards the edges so that’s there’s enough room to add in the veggies and egg mixture.
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