Keto Breakfast Egg And Cheese Cups

Name: Keto Breakfast Egg And Cheese Cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 cups
Ingredients: 6 large eggs; 1 cup shredded cheddar cheese; 1/2 cup diced bell pepper; 1/4 cup heavy cream; Salt and pepper to taste; Cooking spray or butter for greasing

Highlighted under: Healthy Kitchen Essentials

I love starting my day with a breakfast that's both delicious and satisfying, and that's why I created these Keto Breakfast Egg and Cheese Cups. They are quick to prepare and packed with flavor, making them a perfect choice for busy mornings. With just a few simple ingredients, I can whip up a batch of these delightful cups that keep me in my keto zone while still feeling indulgent. Whether I'm in a rush or have time to enjoy my breakfast, these egg cups have become a staple in my morning routine.

Created by

Chloe Bennett

Last updated on 2026-01-24T09:10:09.473Z

When I first attempted making my own breakfast cups, I was amazed at how simple and satisfying they turned out. By using muffin tins, I could easily portion out the eggs and cheese, which ensured even cooking and delicious results. I found that a mix of creamy cheeses added depth to the flavor, while cooked vegetables could be tossed in for an extra boost of nutrients and taste.

One of the best tips I discovered is to lightly grease the muffin tin. It not only prevents sticking but also gives a lovely crispy edge to the cups. I love experimenting with different fillings, such as spinach or bacon, making this recipe as versatile as it is delightful!

Why You Will Love These Keto Breakfast Egg And Cheese Cups
Quick and easy to prepare, perfect for meal prep
Low-carb and high in protein, keeping you full longer
Versatile and customizable with your favorite ingredients
Savory and satisfying for a morning pick-me-up

Perfecting the Egg Mixture

The foundation of any good egg cup is the egg mixture. When whisking the eggs with heavy cream, aim for a smooth consistency that is slightly frothy. This air incorporation will help your egg cups rise nicely and yield a fluffy texture. Make sure to season the mixture generously with salt and pepper to enhance the overall flavor. I recommend starting with a pinch of each and adjusting to taste, as some cheeses can be saltier than others.

Incorporating shredded cheese not only adds flavor but also a creamy texture that melds perfectly with the eggs. Cheddar cheese is a classic choice in this recipe, but feel free to experiment with other cheeses such as mozzarella for a milder taste or pepper jack for a spicy kick. Remember, the cheese should be evenly distributed throughout the mixture to ensure that each bite is flavorful.

Customized Flavor Profiles

One of the best aspects of these keto egg cups is their versatility. You can customize the cups with various vegetables and proteins based on your preferences or what you have on hand. Spinach, mushrooms, or cooked bacon bits are excellent additions that can be mixed in at the same time as the bell peppers. Just be sure not to overload the mixture to avoid overflowing the muffin cups during baking.

For a great flavor boost, consider adding herbs and spices such as chives, parsley, or even a sprinkle of smoked paprika. Fresh herbs not only elevate the taste but also add a pop of color that makes your breakfast visually appealing. These small adjustments can make each batch feel new and exciting!

Ingredients

To make these delicious Keto Breakfast Egg and Cheese Cups, gather the following ingredients:

Ingredients

6 large eggs
1 cup shredded cheddar cheese
1/2 cup diced bell pepper
1/4 cup heavy cream
Salt and pepper to taste
Cooking spray or butter for greasing

Once you have all the ingredients ready, you can start preparing these delightful breakfast cups.

Instructions

Follow these simple steps to create your Keto Breakfast Egg and Cheese Cups:

Preheat the Oven

Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray or butter.

Mix the Ingredients

In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined. Stir in the shredded cheese and diced bell pepper.

Pour the Mixture

Divide the egg mixture evenly into the prepared muffin cups, filling each about 2/3 full.

Bake

Place the muffin tin in the preheated oven and bake for 20 minutes or until the cups are set and lightly golden on top.

Cool and Serve

Allow the cups to cool for a few minutes before gently removing them from the muffin tin. Serve warm.

Enjoy your delicious and satisfying Keto Breakfast Egg and Cheese Cups!

Pro Tips

Feel free to add your favorite vegetables or proteins to personalize your egg cups further and enhance their flavor. You can also store leftovers in the fridge for several days, making for quick breakfasts throughout the week.

Make-Ahead and Storage Tips

These egg cups are fantastic for meal prepping since they can be stored in the refrigerator for up to a week. To keep them fresh, simply place them in an airtight container. When you're ready to enjoy them, heat them in the microwave for about 30-60 seconds, depending on your microwave’s power. Alternatively, if you have more time, you can reheat them in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crispy edges.

If you want to prepare these egg cups for a longer period, you can freeze them after they cool completely. Just individually wrap each cup in plastic wrap, then place them in a freezer-safe bag or container. They can be kept in the freezer for up to three months. To reheat from frozen, you can microwave them directly or let them thaw overnight in the fridge before warming in the microwave.

Troubleshooting Common Issues

If you notice that your egg cups are overcooked and dry, it might be due to a combination of baking time and temperature. Every oven is different, so checking the cups around the 15-minute mark is a good idea. They should be set in the center and have a slight jiggle without looking wet. If they are browning too quickly, you can cover them with aluminum foil for the remaining cooking time.

On the other hand, if you encounter egg cups that are too undercooked in the middle, it often means they were filled excessively, leaving them without enough time to cook through. To fix this, lower the temperature to 325°F (160°C) and extend the baking time by 5-10 minutes, checking for doneness with a toothpick. Aim for clean removal when you insert it into the center; if it comes out wet, they need more time.

Questions About Recipes

→ Can I make these breakfast cups ahead of time?

Yes! You can prepare them ahead of time and store them in the fridge for up to 5 days. Just reheat in the microwave before serving.

→ Can I use other types of cheese?

Absolutely! You can use any cheese you prefer, such as mozzarella or feta, to change up the flavor.

→ Are these cups suitable for meal prep?

Yes! These cups are perfect for meal prep as you can make a big batch and have a quick breakfast ready for several days.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator. They can also be frozen for longer storage.