Description
Light and fluffy egg cups perfect for meal prep, breakfast, or brunch. These versatile cups are keto-friendly and can be made dairy-free.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk (or plant-based alternative)
- 1/2 teaspoon baking powder
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
- Cooking spray or oil for greasing
- Optional add-ins: diced vegetables, herbs, cooked meats
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin with cooking spray or oil.
- Whisk together eggs, milk, baking powder, salt, and pepper until well combined.
- Stir in cheese and any additional add-ins.
- Pour mixture evenly into prepared muffin tin.
- Bake for 20-25 minutes until set and lightly golden.
- Let cool slightly before removing from pan.
Notes
- Can be made dairy-free by using plant-based milk and omitting cheese or using dairy-free alternatives.
- Avoid opening the oven during baking to prevent deflating.
- Silicone muffin pans work great and don’t need greasing.
- Can be made ahead and reheated at 325°F for 10 minutes.
- Store in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 85
- Sugar: 0g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg
Keywords: egg cups, keto breakfast, meal prep breakfast, low carb breakfast, healthy breakfast
