Busy mornings? This Keto Recipe for Mini Egg Cups are a total lifesaver. Packed with protein, low in carbs, and endlessly versatile, they make keto meal prep a breeze. I bake a batch every Sunday and have breakfast (or a snack) ready all week.
The best part? You can switch up the mix-ins based on what’s in your fridge.
🛒 Ingredients (Makes 12 mini egg cups)
| Ingredient | Metric (EU) | Imperial (US) |
|---|---|---|
| Large eggs | 12 | 12 |
| Broccoli (steamed/chopped) | 100g | ~1 cup |
| Shredded cheddar cheese | 50g | ½ cup |
| Mozzarella balls (mini) | 125g | ~8 balls, halved |
| Butter (melted or for greasing) | 1 tbsp | 1 tbsp |
| Salt & pepper | To taste | To taste |
| Optional add-ins: diced ham, bell pepper, shallots, herbs, etc. |
🍳 Instructions
- Preheat oven to 180°C / 350°F.
- Grease a 12-slot muffin tin with butter or non-stick spray (Or use a silicone muffin pan).
- In a mixing bowl, whisk eggs with salt and pepper.
- Divide the broccoli, cheese, and mix-ins evenly into each muffin cup.
- Pour egg mixture over each cup until about ¾ full.
- Top with mini mozzarella balls.
- Bake for 10–15 minutes or until centers are set.
- Let cool and store in the fridge for up to 5 days, or freeze for later.
🧮 Nutrition (Per Egg Cup)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | ~90 kcal |
| Fat | ~6g |
| Net Carbs | ~1g |
| Protein | ~7g |
These numbers may vary based on your add-ins. Still keto—and still delicious!
🥄 Serving Suggestions
- Grab 2–3 for a quick breakfast
- Pair with avocado slices for extra fat
- Pack in a container for an on-the-go lunch
💡 Tip from Kandace:
I love mine with chopped red bell pepper and a little smoked paprika sprinkled on top before baking. They feel like mini quiches—and they reheat beautifully. I love this keto recipe! So easy and delicious!
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