Keto Jalapeño Cheddar Egg Cups (Print Version)

Savory baked egg cups with sharp cheddar and jalapeños. Perfect portable keto breakfast ready in 30 minutes.

# Components:

→ Eggs

01 - 6 large eggs

→ Dairy

02 - 1/2 cup shredded sharp cheddar cheese
03 - 1/4 cup heavy cream

→ Vegetables

04 - 1 medium jalapeño, deseeded and finely chopped
05 - 1/4 cup diced red bell pepper
06 - 2 tablespoons chopped green onions

→ Seasonings

07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon salt
09 - 1/8 teaspoon black pepper

→ Optional Garnish

10 - Extra sliced jalapeño
11 - Chopped cilantro

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 6-cup muffin tin with nonstick spray or line with silicone muffin liners.
02 - In a medium bowl, whisk together eggs, heavy cream, garlic powder, salt, and black pepper until well combined.
03 - Stir in the shredded cheddar cheese, jalapeño, red bell pepper, and green onions.
04 - Divide the mixture evenly among the 6 muffin cups, filling each approximately 3/4 full.
05 - Top each cup with extra jalapeño slices if desired.
06 - Bake for 18 to 20 minutes, or until the egg cups are puffed, golden, and set in the center.
07 - Let cool for 3 to 5 minutes, then run a knife around the edges to release. Serve warm or store in the refrigerator for up to 4 days.

# Expert Advice:

01 -
  • Low-Carb: With only 1g of carbohydrates, it's perfect for keto diets.
  • Quick Prep: Takes just 10 minutes to get into the oven.
  • Meal Prep Friendly: Can be stored for up to 4 days for easy weekday breakfasts.
02 -
  • Reheat in the microwave for about 30 seconds for a quick meal.
  • Allow the cups to cool for a few minutes before removing to prevent them from breaking.
  • Always check labels for hidden gluten in pre-shredded cheese and spices if highly sensitive.
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