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