Keto Egg Cups Food

KETO CHEESY BACON AND EGG CUPS

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.

KETO EGG MUFFINS WITH HEAVY CREAM (GLUTEN FREE)

Steps:

• Preheat oven to 350°F.
• Heat the olive oil in a skillet over medium heat.
• Add the onions to the skillet and sauté for a few minutes until beginning to soften. Add the spinach to the skillet and sauté until wilted. Let cool.
• Whisk together the eggs, heavy whipping cream, garlic powder, and salt and pepper to taste in a bowl until well combined.
• Place a bit of the onion and spinach mixture in the bottom of 8 sections of a well greased muffin tin.
• Fill the secions of the tin ⅔ of the way full with the egg mix.
• Sprinkle some cheese and bacon on top of each of the cups.
• Bake for 20-25 mintues until cooked throughout.

KETO EGG CUPS

Steps:

• Preheat oven to 350 F.
• Lightly grease 12 muffin tins.
• Line with deli meat, if using.
• Add in any cooked veggies or cooked meats.
• In a bowl, beat the eggs with a pinch of salt and pepper. Pour into the muffin tins to the top. Sprinkle with cheese, if using.
• Bake for 18-20 min, or until puffed and set in the middle when you jiggle them.

KETO EGG CUPS WITH BACON & CHEESE

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!

KETO BACON AND EGG CUPS

Steps:

• This recipe could not be simpler, and will have you in bacon and egg heaven before you know it! First up, grab a muffin tray and grease with a little oil to stop the bacon and eggs from sticking.
• **Optional** If , like us, you like your bacon on the crispy side, you can fry up your bacon in a pan for a couple of minutes before you put it in the tray.
• Put one slice of bacon into each muffin slot, making sure that the bacon is wrapped around the sides and not on the bottom of the tin.
• Crack an egg into each slot with the bacon. Sprinkle a little salt and pepper on top, and top it off with a sprinkling of your favourite grated cheese (we used sharp cheddar).
• Get these bad boys in the oven for 20 minutes at 350 degrees F (180 C). When they emerge the will be bubbling with keto goodness. I love to eat these hot or cold, and often take cold ones to work for a snack in my lunchbox. A truly great little snack for boosting your fat intake! Let us know what you think in the comments.
• **TOP TIP** If you prefer your eggs a bit more runny, cook the bacon in the muffin tin for 10 minutes first, and then crack in the eggs before cooking for another 10.

KETO HAM AND EGG CUPS RECIPE MADE IN A MUFFIN PAN!

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!

9 KETO EGG CUPS

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.

HAM AND EGG CUPS

Steps:

• Preheat oven to 400* and spray a 6 muffin pan with oil spray.
• Line each muffin cup with 2 slices of ham in criss cross form. Place a tsp of shredded cheese in the bottom of each ham cup. Crack an egg into each cup. Top with sprinkle of remaining cheese on each cup.
• Bake egg cups in 400* for 15-20 minutes or to your desired doneness.
• Remove from oven and let cool. Using a sharp knife run the blade around the edge of each egg cup. Gently lift each egg cup out of the tin and place on paper towel just in case there is any dampness.
• Store in single layer covered in the fridge until ready to serve. Eat chilled, room temperature or microwave 5-10 seconds to reheat.

KETO EGG MUFFINS RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).

LOW-CARB BREAKFAST EGG CUPS

Steps:

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Cut each bacon strip in half and place both halves in the bottom of each muffin cup of a 12-cup muffin pan. Transfer the pan to the oven and cook the bacon for 15 to 18 minutes. Remove the bacon from the oven, drain the excess fat from the bottom of each muffin cup and set it aside.
• Lower the oven temperature to 375°F (190°C, or gas mark 5).
• Use your hands to squeeze all the excess liquid from the thawed spinach and put an equal amount of the spinach on top of the bacon in each muffin cup. Crack one egg on top and sprinkle an equal amount of the Parmesan cheese on top of each muffin cup and finish with a pinch of crushed red pepper flakes.
• Bake the egg cups for 20 to 25 minutes, or until the egg is set and not jiggling.
• Allow the egg cups to cool a little before serving. Store extras in a glass container for up to 4 days in the fridge.

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.

COPYCAT STARBUCKS KETO EGG BITES

Steps:

• Preheat oven to 350 degrees. Grease either silicone or muffin tin pan.
• Add all ingredients to a blender. Pulse for a few seconds to make sure everything has blended together.
• Pour egg mixture 3/4 way up into the mold as this will give them room to rise.
• Add pan with 2 cups of water to the lowest rack in your oven. Place egg bites on the middle rack to bake for about 20 minutes.

KETO BREAKFAST EGG MUFFINS

Steps:

• To make these Breakfast Egg Muffins, start by preheating your oven to 375 degrees and spraying a 12 count muffin pan with non-stick spray.
• Crack your eggs into a medium sized mixing bowl or a large measuring cup, add spices and whisk to combine.
• Turn your attention to the muffin pan and start layering your ingredients in the pan, leaving a bit of the ingredients off to the side to top your egg muffin cups at the end. Carefully pour your whisked eggs into the muffin tins about half way, let settle and then add a little more. You want your muffin tins filled almost all the way to the top. Once your muffin tins are filled, take a fork and lightly stir each of the muffin tins to mix everything together. Top with reserved ingredients and bake for 25 minutes.
• Remove from the oven and let sit in the muffin tin for 1-2 minutes. Run a sharp knife around the edge of the muffin tins and gently remove from the pan, using the tip of the knife under the muffin the gently lift out.

KETO EGG CUPS

Steps:

• Position an oven rack in the center of the oven and preheat to 400°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.