Ingredients:

  • 6 large eggs
  • 1/4 cup heavy cream or unsweetened almond milk
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar, mozzarella, or your choice)
  • 1/4 cup diced cooked ham, bacon, or cooked sausage (optional)
  • 2 tablespoons chopped fresh herbs (such as chives or parsley)

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or use silicone muffin cups for easy removal.
  2. Prepare Eggs: In a bowl, whisk together the eggs, heavy cream or almond milk, salt, and pepper until well combined.
  3. Add Fillings: Stir in shredded cheese, diced ham (or your choice of meat), and chopped herbs into the egg mixture.
  4. Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  5. Bake: Bake in the preheated oven for 15-20 minutes or until the egg cups are set in the center and slightly golden on top.
  6. Cool and Serve: Allow the Keto Egg Cups to cool for a few minutes in the muffin tin before removing them. Use a knife to loosen the edges if needed.
  7. Garnish (Optional): Garnish with additional herbs or a sprinkle of cheese if desired.

Notes:

  • Variations: You can customize these Keto Egg Cups with a variety of ingredients like sautéed vegetables, different cheeses, or other keto-friendly meats.
  • Storage: Store leftover egg cups in an airtight container in the refrigerator. They can be reheated in the microwave for a quick breakfast.
  • Make-Ahead: These egg cups can be made ahead of time and reheated for busy mornings.
  • Portion Control: Adjust the number of eggs and fillings to fit your dietary needs and portion preferences.