Keto Breakfast Egg Cups

Name: Keto Breakfast Egg Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 6 large eggs; 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite); 1/2 cup diced vegetables (bell peppers, spinach, onion, etc.); 1/2 cup cooked and crumbled bacon or sausage (optional); Salt and pepper to taste; Cooking spray or oil for greasing the muffin tin

Highlighted under: Wholesome Meal Delights

I absolutely love starting my day with these Keto Breakfast Egg Cups. They’re not only super easy to make, but they’re also packed with protein and healthy fats that keep me energized throughout the morning. Each cup is customizable, allowing me to mix in my favorite vegetables and meats, making it a versatile option for meal prep. Plus, they bake beautifully in only 20 minutes, which is perfect when I’m in a rush but still want a nutritious breakfast!

Created by

Elodie Brooks

Last updated on 2026-02-01T20:23:35.606Z

During one of my hectic mornings, I decided to whip up a batch of these Keto Breakfast Egg Cups. To my delight, they turned out to be not just a breeze to make, but a satisfying and flavorful breakfast that I could take on the go. I simply mixed eggs, cheese, and my chosen veggies, then poured the mixture into muffin tins and baked them. The result? Deliciously fluffy cups that are both low-carb and filling!

I experimented with different fillings, including spinach and bacon, which added a nice kick and flavor boost. One of my favorite tips is to sauté the vegetables lightly before adding them to the egg mixture; this enhances their flavors and ensures they’re perfectly cooked by the time the cups are done baking. Give it a try, and you'll be hooked!

Why You'll Love This Recipe
Perfectly portioned for an easy breakfast on-the-go
Customizable with your favorite ingredients
Low in carbs yet high in flavor and satisfaction

Unlocking Customization

One of the greatest advantages of these Keto Breakfast Egg Cups is their adaptability. Feel free to swap out the vegetables based on what's in season or what you have on hand. For instance, if you don't have bell peppers, try zucchini or mushrooms for added texture and flavor. Just be mindful of the moisture content of your chosen vegetables; draining any excess liquid can help prevent the egg cups from becoming soggy.

When it comes to proteins, you can easily replace the bacon or sausage with leftover chicken, turkey, or even a plant-based option like crumbled tofu. This not only adds variety to your breakfast but also ensures you’re using up ingredients you might already have. I often use diced ham for a quick protein boost that pairs well with the cheese and veggies.

Perfecting Your Technique

To ensure even cooking, make sure to evenly distribute the filling among the muffin cups. It's vital to fill each well about two-thirds full—too much egg can lead to overflow, and too little may result in dry cups. You want a firm but tender texture, with a slightly puffed and golden top, indicating that the eggs have set perfectly without being rubbery.

Sometimes, the eggs can rise, creating a dome during baking. Don’t worry—this is normal! You want them to cool a bit before removing from the muffin tin. A gentle twist should release them without sticking. Consider using silicone muffin cups for easy removal and added flexibility, especially if you're concerned about sticking.

Ingredients

You'll need the following ingredients to make these delightful egg cups:

Ingredients

6 large eggs
1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
1/2 cup diced vegetables (bell peppers, spinach, onion, etc.)
1/2 cup cooked and crumbled bacon or sausage (optional)
Salt and pepper to taste
Cooking spray or oil for greasing the muffin tin

Feel free to mix and match your favorite ingredients!

Instructions

Follow these steps to create your Keto Breakfast Egg Cups:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or oil.

Whisk Ingredients

In a mixing bowl, whisk together the eggs, salt, and pepper until well combined.

Add Fillings

Stir in your shredded cheese, diced vegetables, and any additional meats if using.

Fill Muffin Tin

Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 20 minutes, or until the egg cups are set and lightly golden on top.

Cool and Enjoy

Allow the egg cups to cool for a few minutes before removing them from the tin. Serve warm or store in the fridge for later!

Enjoy your delicious low-carb breakfast!

Pro Tips

For a creamier texture, add a tablespoon of heavy cream to the egg mixture. Experiment with different herbs and spices to enhance the flavor!

Storing and Reheating Tips

These Keto Breakfast Egg Cups are perfect for meal prep and can be stored in the fridge for up to five days. To maintain their freshness, place them in an airtight container with a paper towel underneath to absorb any moisture. This helps prevent sogginess and keeps them flavorful longer. If you’re looking to store them for an extended period, consider freezing them.

To freeze, make sure they are completely cooled and then wrap them in plastic wrap or foil before placing them in a freezer-safe container. When you're ready to enjoy them, simply thaw them overnight in the refrigerator and reheat in the microwave for about 30-60 seconds or until heated through. This way, you'll always have a delicious, low-carb breakfast ready at a moment's notice.

Serving Suggestions

While these egg cups are fantastic on their own, serving them with a side of avocado or a light salad can elevate your breakfast. The creamy texture of avocado complements the fluffiness of the eggs perfectly, while a fresh salad adds a satisfying crunch. You might also drizzle some hot sauce or pesto on top for an extra layer of flavor, catering to your spice preference.

For a more filling meal, consider pairing the egg cups with a side of low-carb toast or almond flour pancakes. This will keep you satisfied and energized throughout the morning. You can customize your meal depending on your carb count for the day, making it versatile and enjoyable!

Questions About Recipes

→ Can I make these ahead of time?

Yes! These egg cups are great for meal prep. Store them in the fridge for up to 5 days.

→ Can I freeze Keto Breakfast Egg Cups?

Absolutely! You can freeze the egg cups in an airtight container for up to 2 months. Reheat them in the microwave when ready to eat.

→ What types of cheese work best?

Cheddar, mozzarella, and feta cheese all work wonderfully in these cups. Choose your favorite for the best flavor!

→ Are these egg cups gluten-free?

Yes, these egg cups are naturally gluten-free as they contain no bread or wheat ingredients.