Chef Mia

Keto Egg Cups – 9 Delicious & Easy Low Carb Breakfast Recipes

Low Carb Breakfast Egg Cups – 9 Ways – Life Made Keto

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

9 Keto Egg Cups

  • Author: Chef Mia
Print Recipe

Description

9 Keto Egg Cups are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch!

Ingredients

Scale
  • 10 large eggs
  • 1 – 1 1/2 teaspoons sea salt (or to taste)
  • 1/4 – 1/2 teaspoon black pepper (or to taste)
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1 1/2 cups broccoli (steamed and chopped (or frozen and thawed))
  • 2/3 cup grated cheddar cheese (plus more for topping)
  • 1/3 cup Buffalo Sauce (I used Frank's)
  • 1/3 cup chopped green onions
  • 1 cup chopped cooked (or rotisserie chicken)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 tsp dried mustard or Dijon Mustard (optional)
  • 2/3 cup grated cheddar cheese (plus more for topping)
  • 3/4 cup chopped cooked or deli ham
  • 1/2 teaspoon toasted sesame oil
  • 1/3 cup finely chopped kimchi
  • 1/4 cup diced red peppers
  • 1/3 cup crumbled cooked bacon (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3–4 Jalapeño peppers (de-seeded and chopped, plus round slices for topping (if desired))
  • 1/3 cup softened cream cheese
  • 1/2 cup grated cheddar cheese
  • 1/3 cup cooked crumbled bacon
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili powder (optional or to taste)
  • 1 cup chopped mushrooms (white button or cremini)
  • 1/2 cup diced green bell peppers
  • 1 cup chopped spinach
  • 1/4 cup diced cooked sausage (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 2 cups chopped spinach
  • 1 1/2 cups grated Parmesan cheese (plus more for topping)
  • 1/3 cup 1/2 sun dried tomatoes (soaked in very warm water until tender and chopped (discard soaking water))
  • 3/4 cup chopped spinach
  • 1/4 cup loosely packed chopped fresh basil
  • 1 cup grated Parmesan cheese (plus more for topping)
  • 1/2 tso garlic powder
  • 3/4 tsp Italian seasoning
  • 1 cup diced ripe tomatoes
  • 1 cup chopped spinach
  • 3/4 cup grated Parmesan cheese (plus more for topping)

Instructions

  1. Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
  2. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
  3. Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins1 filling each about 2/3 full.
  4. Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.
  5. Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full.
  6. 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.
  7. 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.
  8. Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
  9. 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.
  10. Top with more chopped kimchi & bacon if desired. Bake in preheated oven for 12-15 minutes, or until set.
  11. 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.
  12. Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-15 minutes, or until set.
  13. 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.
  14. Bake in preheated oven for 12-15 minutes, or until set.
  15. Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
  16. Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
  17. Stir in sun-dried tomatoes, spinach, basil and cheese. Divide evenly into muffin cups filling each about 2/3 full.
  18. Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
  19. 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.
  20. Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Fluffy Cottage Cheese Egg Muffins

Start your day with these Fluffy Cottage Cheese Egg Muffins! Packed with protein and low in carbs, these savory breakfast muffins are perfect for meal prep or a quick, healthy bite on the go. With a light and fluffy texture, they’re made with wholesome ingredients like eggs, cottage cheese, and fresh vegetables. A nutritious, satisfying breakfast or snack that will keep you energized. Try them today for a delicious and easy-to-make treat your whole family will love!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fluffy Cottage Cheese Egg Muffins

  • Author: Chef Mia
Print Recipe

Description

These fluffy egg muffins are a perfect blend of creamy cottage cheese and savory veggies. They’re protein-rich, satisfying, and great for meal prep, making mornings a breeze!

Ingredients

Scale
  • 6 large eggs
  • 1 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated parmesan cheese
  • 1/3 cup chopped spinach
  • 1/4 cup diced red bell pepper
  • 1 tablespoon finely chopped chives
  • Salt and pepper, to taste
  • Cooking spray or muffin liners

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare a muffin tin by spraying it with cooking spray or lining it with muffin liners.
  2. In a large mixing bowl, whisk together the eggs until well beaten.
  3. Add the cottage cheese, cheddar cheese, and parmesan cheese to the eggs. Mix until combined.
  4. Gently fold in the spinach, red bell pepper, and chives. Season the mixture with salt and pepper to taste.
  5. Evenly divide the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
  6. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set in the center and lightly golden on top.
  7. Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack.
  8. Serve warm, or let the muffins cool completely before refrigerating for quick breakfasts during the week.

Easy Grilled Fish Tacos & Cilantro-Lime Cream A Fiesta!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Fish Tacos

  • Author: Chef Mia
Print Recipe

Description

Indulge in Grilled Fish Tacos: A delicious combination of Smoky Fish, Fresh Pico de Gallo, and Creamy Cilantro-Lime Crema!

Ingredients

Scale
  • 1 pound of salmon or tilapia fillets (4 filets of fish)
  • 2 tablespoons of olive oil
  • 1/2 tsp Garlic Powder
  • 2 tablespoons of lime juice
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of cumin
  • Salt and pepper to taste
  • 1/4 tsp cayenne pepper *OPTIONAL
  • 8 small warm corn tortillas or flour tortillas.
  • 2 1/2 cups shredded green red cabbage
  • 1/2 red onion (medium, sliced thin)
  • 1 1/2 cups pico de gallo
  • 2 avocados (ripe, sliced)
  • 1 cup cheddar cheese (shredded, cheese or queso fresco)
  • 1/2 cup cilantro (chopped, packed)
  • 2 limes (sliced into wedges)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice (or juice from 1 lime)
  • 1/4 cup cilantro ((fresh) finely chopped)
  • 1 clove garlic (minced small)

Instructions

  1. Preheat the grill: For a gas grill: Preheat to medium-high heat, around 400-450°F (200-230°C). For a charcoal grill: Prepare a medium-hot fire by lighting the charcoal and allowing it to burn until covered with ash.
  2. Prepare the fish: Rinse the fish fillets under cold water and pat them dry with paper towels. In a bowl, mix together olive oil, lime juice, garlic powder, chili powder, cumin, salt, cayenne pepper if using, and pepper. Brush the marinade mixture over both sides of the fish fillets and let them marinate for 15-20 minutes while the grill heats up.
  3. Chop the toppings, and place them on a cutting board or in separate bowls, cover them with plastic wrap while you grill the fish: Slice green cabbage thin, slice 1/2 of 1 medium red onion into very thin strips or mince it, slice each avocado into 8 slices lengthwise, grate cheddar cheese or crumble queso fresco, chop cilantro, and slice the 2 limes into wedges. Use premade Pico de Gallo, or use my quick and easy recipe!
  4. Prepare the sauce: In a small bowl, combine all ingredients for the Cilantro-Lime Sauce. Whisk well. If the sauce is too thick for your liking, you can thin it out with a teaspoon of water or milk at a time until it reaches your desired consistency. Taste and adjust the seasoning as needed. Set aside.
  5. Grill the fish: For gas grill users: Place the fish fillets directly on the grill grates. Cook for about 4-5 minutes per side, or until the fish flakes easily with a fork and has a nicely grilled exterior. For charcoal grill users: Oil the grill grates and place the fish fillets directly over the heat. Grill for about 4-5 minutes per side, or until the fish flakes easily with a fork and has a nicely grilled exterior.
  6. Remove the fish from the grill: Transfer the cooked fish to a plate and let it rest for a few minutes. Use a fork to gently flake the fish into smaller pieces.
  7. Warm the tortillas: For the best texture and to prevent cracking, warm your tortillas before assembling the tacos. You can do this by wrapping them in aluminum foil and placing them on the grill for 1-2 minutes, or by warming them briefly on a lightly oiled warm skillet until just softened.
  8. Assemble the tacos: Take a warm tortilla and add a generous portion of grilled fish to the center. Top it with shredded cabbage, Pico de Gallo, sliced avocado, chopped cilantro, cheese.
  9. Wrap fish tacos in parchment paper with a lime wedge, to keep warm.
  10. To serve: Open a parchment wrapped taco. Drizzle 1 tablespoon of the sauce over the toppings inside the taco. Squeeze the juice from the lime wedge over the toppings. And serve with fresh pico de gallo on the side, and enjoy with bbq bacon baked beans!

Easy Grilled Fish Tacos & Cilantro-Lime Cream A Fiesta!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Fish Tacos

  • Author: Chef Mia
Print Recipe

Description

Indulge in Grilled Fish Tacos: A delicious combination of Smoky Fish, Fresh Pico de Gallo, and Creamy Cilantro-Lime Crema!

Ingredients

Scale
  • 1 pound of salmon or tilapia fillets (4 filets of fish)
  • 2 tablespoons of olive oil
  • 1/2 tsp Garlic Powder
  • 2 tablespoons of lime juice
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of cumin
  • Salt and pepper to taste
  • 1/4 tsp cayenne pepper *OPTIONAL
  • 8 small warm corn tortillas or flour tortillas.
  • 2 1/2 cups shredded green red cabbage
  • 1/2 red onion (medium, sliced thin)
  • 1 1/2 cups pico de gallo
  • 2 avocados (ripe, sliced)
  • 1 cup cheddar cheese (shredded, cheese or queso fresco)
  • 1/2 cup cilantro (chopped, packed)
  • 2 limes (sliced into wedges)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice (or juice from 1 lime)
  • 1/4 cup cilantro ((fresh) finely chopped)
  • 1 clove garlic (minced small)

Instructions

  1. Preheat the grill: For a gas grill: Preheat to medium-high heat, around 400-450°F (200-230°C). For a charcoal grill: Prepare a medium-hot fire by lighting the charcoal and allowing it to burn until covered with ash.
  2. Prepare the fish: Rinse the fish fillets under cold water and pat them dry with paper towels. In a bowl, mix together olive oil, lime juice, garlic powder, chili powder, cumin, salt, cayenne pepper if using, and pepper. Brush the marinade mixture over both sides of the fish fillets and let them marinate for 15-20 minutes while the grill heats up.
  3. Chop the toppings, and place them on a cutting board or in separate bowls, cover them with plastic wrap while you grill the fish: Slice green cabbage thin, slice 1/2 of 1 medium red onion into very thin strips or mince it, slice each avocado into 8 slices lengthwise, grate cheddar cheese or crumble queso fresco, chop cilantro, and slice the 2 limes into wedges. Use premade Pico de Gallo, or use my quick and easy recipe!
  4. Prepare the sauce: In a small bowl, combine all ingredients for the Cilantro-Lime Sauce. Whisk well. If the sauce is too thick for your liking, you can thin it out with a teaspoon of water or milk at a time until it reaches your desired consistency. Taste and adjust the seasoning as needed. Set aside.
  5. Grill the fish: For gas grill users: Place the fish fillets directly on the grill grates. Cook for about 4-5 minutes per side, or until the fish flakes easily with a fork and has a nicely grilled exterior. For charcoal grill users: Oil the grill grates and place the fish fillets directly over the heat. Grill for about 4-5 minutes per side, or until the fish flakes easily with a fork and has a nicely grilled exterior.
  6. Remove the fish from the grill: Transfer the cooked fish to a plate and let it rest for a few minutes. Use a fork to gently flake the fish into smaller pieces.
  7. Warm the tortillas: For the best texture and to prevent cracking, warm your tortillas before assembling the tacos. You can do this by wrapping them in aluminum foil and placing them on the grill for 1-2 minutes, or by warming them briefly on a lightly oiled warm skillet until just softened.
  8. Assemble the tacos: Take a warm tortilla and add a generous portion of grilled fish to the center. Top it with shredded cabbage, Pico de Gallo, sliced avocado, chopped cilantro, cheese.
  9. Wrap fish tacos in parchment paper with a lime wedge, to keep warm.
  10. To serve: Open a parchment wrapped taco. Drizzle 1 tablespoon of the sauce over the toppings inside the taco. Squeeze the juice from the lime wedge over the toppings. And serve with fresh pico de gallo on the side, and enjoy with bbq bacon baked beans!

Grilled Shrimp Tacos with Mango Salsa

Grilled Shrimp Tacos with Mango Salsa

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Shrimp Tacos with Mango Salsa

  • Author: Chef Mia
Print Recipe

Ingredients

Scale
  • 1 pound large shrimp (21–25 count) shrimp, peeled & deveined
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 1 mango, peeled and diced ( About 1½ cups)
  • ½ red bell pepper ( About 1/2 cup)
  • cup red onion, finely diced (About half of a small red onion)
  • 1 jalapeño pepper, seeded and minced
  • ¼ cup cilantro. chopped
  • Juice of 1 lime
  • ½ tbsp extra virgin olive oil
  • 1 tsp agave nectar or honey
  • kosher salt and pepper (to taste)
  • ¼ cup sour cream
  • 2 tbsp chipotle salsa
  • Flour or corn tortillas

Instructions

  1. Season the shrimp with the oil and spices. Toss to coat.
  2. Heat a grill or grill pan to medium high heat. Cook the shrimp for 1-2 minutes per side. Set aside.
  3. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime, olive oil and agave and mix well. Season to taste with salt. For best flavor, let the salsa rest for 5-10 minutes.
  4. Combine the sour cream and chipotle salsa. Stir until thoroughly mixed.
  5. Warm tortillas in the microwave or using a warm frying pan.
  6. Line each tortilla with some mango salsa, then the grilled shrimp, then the chipotle crema. Serve hot.

2026 Exorecipes. All rights reserved.

Contact Us

Privacy Policy

About me