Keto Egg Muffin Cups Recipe
Keto Egg Muffin Cups are a convenient, low-carb breakfast or snack option packed with protein and healthy fats, diced vegetables, and cooked bacon or sausage.
Ingredients
- 170 grams of Broccoli (cut into 1/2-inch florets)
- 170 grams of Cauliflower (cut into 1/2-inch florets)
- 170 grams Red Bell Pepper (chopped into 1/2-inch pieces)
- 2 Cloves Garlic
- 2 tbsp Olive oil
- 8 large Eggs
- 60 grams of Heavy Cream
- 1 tsp Sea Salt
- 1/2 tsp Black pepper
- 175 grams Shredded Cheddar cheese
Instructions
- Preheat the oven to 400 degrees F/204 degrees C
- Line a baking sheet with parchment paper or foil (grease if using foil)
- Take a large bowl and toss together the broccoli, cauliflower, red pepper, minced garlic, and olive oil.
- Arrange the vegetables in a single layer on the baking sheet, then roast them in the preheated oven for 15-20 minutes, or until the edges of the broccoli turn brown.
- On the other hand, prepare a muffin tin by lining it with 12 parchment or silicone muffin liners.
- When the vegetables are done, keep the oven on. Arrange the veggies evenly in the muffin cups.
- Take another bowl and whisk together the eggs, heavy cream, sea salt, and black pepper. Stir in the cheddar cheese.
- Pour the egg mixture into the muffin cups over the vegetables.
- Bake for 15–20 minutes, until the eggs are set.
- Enjoy them in your breakfast, side of a cup of Bulletproof Coffee.
Notes
Nutrition Facts (in 1 Serving):
Calories 124kcal
Fat9.7 grams
Total carbs
2.5 gram
Net carbs 1.8 gram
Fibre 0.7 gram