Keto Breakfast Egg And Cheese Cups

Name: Keto Breakfast Egg And Cheese Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 cups
Ingredients: 6 large eggs; 1 cup shredded cheddar cheese; 1/2 cup diced bell peppers; 1/2 cup diced cooked bacon or sausage; Salt and pepper to taste; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder

Highlighted under: Healthy Flavor Creations

I absolutely love starting my day with these Keto Breakfast Egg and Cheese Cups! They're not only easy to whip up but also packed with all the goodness I need to fuel my morning. The combination of eggs and cheese creates a satisfying dish that keeps me full for hours. Plus, they're great for meal prep; I can make a batch at the beginning of the week and enjoy them on busy mornings. Trust me, once you try these, you'll be hooked!

Created by

Josie Lambert

Last updated on 2026-02-01T16:33:36.169Z

The first time I tried making these Keto Breakfast Egg and Cheese Cups, I was pleasantly surprised by how simple and delicious they turned out. I used a muffin tin to bake them, which not only gives them a beautiful shape but also helps them cook evenly. This method allows the cheese to melt beautifully, enveloping the eggs in a deliciously creamy layer.

What's great about these cups is their versatility! I've experimented with different veggies and spices, and each time, they have turned out fantastic. Adding fresh herbs or a sprinkle of paprika gives a lovely flavor twist. Plus, they store well in the fridge, making them perfect for quick breakfasts throughout the week!

Why You Will Love This Recipe
Perfectly cheesy and fluffy texture
Great for meal prep and on-the-go mornings
Low-carb and packed with protein
Easily customizable with your favorite ingredients

Key Ingredient Insights

The main star of these Keto Breakfast Egg and Cheese Cups is, of course, the eggs. Not only do they provide a rich source of protein, but they also create a fluffy and satisfying texture that pairs beautifully with the cheese. Using large eggs ensures that each cup is filled with enough moisture to achieve that perfectly baked consistency. If you find yourself in need of a substitute, feel free to use egg whites for a lighter version, though this will alter the overall texture.

Cheddar cheese adds a delightful sharpness to the cups, but you can switch it up based on your preference. For a creamier taste, try using mozzarella, or for an extra kick, incorporate pepper jack. The key is to ensure the cheese is shredded so it melts evenly throughout the mixture, giving each bite that gooey satisfaction. My tip? Mix a couple of different cheeses for a more complex flavor profile!

Perfecting the Baking Process

When filling your muffin tin, make sure not to overfill the cups; keeping them at about 3/4 full allows space for the eggs to puff up as they cook. If you do overfill, the egg cups might spill over, creating a messy situation in your oven. Baking them at 350°F (175°C) for the recommended time is crucial to achieving that beautifully set texture – look for them to be golden on the edges and firm in the center before removing them.

After baking, let them cool for a few minutes in the tin before attempting to remove them. This cooling down period helps them to firm up, making them easier to take out without breaking apart. If they’re stubborn and still sticking, gently run a silicone spatula around the edges to release them without damage.

Ingredients

Gather these simple ingredients to get started:

Ingredients

6 large eggs
1 cup shredded cheddar cheese
1/2 cup diced bell peppers
1/2 cup diced cooked bacon or sausage
Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Make sure to adjust ingredients according to your taste preferences!

Instructions

Follow these steps to create your delicious egg cups:

Preheat the Oven

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

Mix the Ingredients

In a large bowl, whisk together the eggs, then add the cheese, bell peppers, cooked bacon or sausage, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Fill the Muffin Tin

Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full.

Bake

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

Cool and Serve

Allow the egg cups to cool for a few minutes before carefully removing them from the tin. Serve warm and enjoy!

Store any leftovers in the fridge for up to 5 days.

Pro Tips

For added flavor, consider mixing in spinach, mushrooms, or your favorite herbs. You can also switch up the cheese for different taste profiles.

Make-Ahead and Storage

These egg and cheese cups are fantastic for meal prep! Prepare a batch over the weekend and store them in an airtight container in the refrigerator for up to five days. When you’re ready to enjoy them, simply reheat in the microwave for about 30-45 seconds. They’re perfect for a quick breakfast on busy mornings, ensuring you stick to your low-carb lifestyle without the hassle.

If you’d like to store them for longer, consider freezing the cups. After baking and cooling, place them in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe bag. They can last in the freezer for up to two months. To reheat, thaw them overnight in the fridge, then warm them in the microwave until heated through.

Variations to Try

Feel free to customize your Keto Breakfast Egg and Cheese Cups with a variety of add-ins! Spinach, mushrooms, and zucchini are great options for adding veggies without significantly increasing carbs. For an extra burst of flavor, consider adding fresh herbs like chives or parsley right before baking. Just remember not to overload them with too many ingredients, as it can affect the cooking time and texture.

If you want to switch up the meat component, try using diced ham, turkey bacon, or even sautéed vegetables for a vegetarian version. Another delicious alternative is to incorporate salsa or diced tomatoes for a Southwestern twist. These adjustments not only keep your breakfasts exciting but also help you use up leftovers creatively!

Questions About Recipes

→ Can I use egg whites instead of whole eggs?

Yes, you can use egg whites, though the texture may differ slightly.

→ How do I store these egg cups?

Store in an airtight container in the fridge for up to 5 days. They also freeze well!

→ Can I add vegetables?

Absolutely! Feel free to mix in any vegetables you enjoy.

→ How can I reheat them?

Reheat in the microwave for about 30 seconds, or until warmed through.