Keto breakfast cups are a delicious and convenient way to enjoy a low-carb, high-fat breakfast. The perfect combination of eggs, meat, cheese, and vegetables make them a great breakfast option for anyone following a low-carb diet. They are versatile and you can customize them with your favorite low-carb ingredients. They can also be made ahead of time and stored in the refrigerator for a quick and easy breakfast throughout the week.
So what’s so great about them?
- They’re low in carbs. These Keto Breakfast Cups contain minimal carbohydrates, making them suitable for those following a ketogenic diet that emphasizes low-carb, high-fat intake.
- High in Healthy Fats. These ingredients are rich in healthy fats, such as eggs and cheese, which are essential for those on a keto diet.
- Customizable. You can easily customize these keto breakfast cups based on your preferences and dietary needs. You can choose a variety of low-carb vegetables, meats, and cheeses to suit your taste.
- Convenient and Portable: Keto breakfast cups are easy to prepare in advance and can be stored in the refrigerator. This makes them a convenient, grab-and-go option for busy mornings.
- Meal Prep Friendly: You can make a batch of keto breakfast cups at the beginning of the week and store them in the fridge. This helps save time during busy mornings and ensures you have a keto-friendly breakfast readily available.
- Nutrient-Rich: Depending on the ingredients you choose, keto breakfast cups can be a good source of essential nutrients such as vitamins, minerals, and antioxidants from vegetables.
Low-Carb Keto Breakfast Cups
Keto breakfast cups are savory, individual-sized dishes made with ham, eggs, cheese, and vegetables.
Ingredients
- 12 slices lunch meat
- 8 large eggs
- ¼ cup heavy cream or almond milk
- 1 cup shredded cheese (your choice)
- ½ cup diced vegetables (mushrooms, bell peppers, spinach, etc.)
- salt and pepper to taste
Instructions
- Preheat oven to 375F and grease a muffin tin with cooking spray or use silicone muffin cups for easy removal.
- Place one slice of lunch meat in each muffin cup.
- In a bowl, whisk together the eggs, heavy cream or almond milk, and salt and pepper.
- Divide the shredded cheese and sliced vegetables evenly among the muffin cups.
- Use a fork or toothpick to gently stir the ingredients in each cup, ensuring that the egg mixture is well distributed.
- Bake in the preheated oven for 18-20 minutes or until the eggs are set and the tops are golden brown.
- Allow the keto breakfast cups to cool for a few minutes before using a knife or spoon to loosen the edges and remove them from the muffin tin.
