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keto egg muffins with bacon
Faiza Shabir

Keto Breakfast Egg Cups

These Keto Breakfast Egg Cups are simple, protein-packed, and perfect for busy mornings. Made with eggs, cheese, and your favorite low-carb fillings, they’re fluffy, flavorful, and ideal for meal prep. A quick grab-and-go breakfast that keeps you full and energized.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Breakfast
Cuisine: Keto / Low-Carb
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 6 eggs
  • 1/2 cup shredded cheese cheddar or mozzarella
  • 1/2 cup spinach chopped
  • 1/4 cup bell peppers chopped
  • 1/4 cup cooked bacon or sausage optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat oven to 180°C (350°F) and grease a muffin tin
  2. In a bowl, whisk eggs, salt, and pepper
  3. Stir in cheese, spinach, bell peppers, and cooked meat if using
  4. Pour mixture evenly into muffin cups
  5. Bake for 18–20 minutes until set
  6. Let cool slightly before removing
  7. Serve warm or store for later

Notes

  • Customize with your favorite low-carb veggies
  • Do not overbake to keep eggs soft
  • Store in fridge for meal prep
  • Reheat quickly in the microwave
  • Great for busy mornings

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