Keto Egg Cups Five Ways | Gluten Free Breakfast Meal Prep
In this episode of Abbey’s Kitchen, Abbey is getting you ready for back to work and school time. This time of year means mornings are extra crazy and meal prep is the key to getting through the week. Abbey’s baked egg cups five ways are her go-to breakfast because you can make a big batch at the beginning of the week and all you need to do is grab them and get out of the house and have a delicious breakfast.
Let’s do this.
First, crack twelve eggs into a bowl. Season with black pepper and salt and give it a good whisk.
(0:47) Keto Egg Cup Combination Number One
In a muffin pan, add ham, baby peas, asparagus, cooked leeks, eggs and white cheddar.
(1:02) Keto Egg Cup Combination Number Two
Line the muffin tin with a piece of turkey, add some cooked bacon, shredded spinach, cherry tomatoes and top it off with the egg.
(1:15) Keto Egg Cup Combination Number Three
To a muffin tin, add cherry tomatoes, basil, eggs and top it off with shredded mozzarella.
(1:27) Keto Egg Cup Combination Number Four
To a muffin tin, add cooked mushrooms, caramelized onions, pinch of chives, eggs and top it off with shredded gruyere cheese.
(1:43) Keto Egg Cup Combination Number Five
To a muffin tin, add cooked chorizo sausage, cherry tomatoes, jalepeno, avocado, egg and top it off with Monterey jack cheese.
Bake egg cups at 350 degree oven for 18-20 minutes until they puff up and are cooked through. Enjoy!
Abbey hopes you enjoyed this video, and she wants to know what you would put in your egg cups on a busy morning, so share them in the comments below!
For more tips on staying healthy, recipes, dieting and information fit for consumption by foodies everywhere stop by Abbey’s blog.
Recipe Link: https://www.abbeyskitchen.com/keto-egg-cups/
Recipe: Keto Egg Cups
12 eggs beaten
Salt and pepper to taste
Ham + cooked chopped asparagus + baby peas + cooked leeks + white cheddar
Turkey + cooked crumbled bacon + cherry tomatoes + shredded spinach
Baby tomatoes + mozzarella + basil
Cooked sliced mushrooms + caramelized onion + chive + gruyere
Cooked chorizo + minced jalapeño + diced avocado + cherry tomatoes + Monterey Jack
1. Preheat oven to 350 F.
2. Lightly grease 12 muffin tins.
3. Line with deli meat, if using.
4. Add in any cooked veggies or cooked meats.
5. In a bowl, beat the eggs with a pinch of salt and pepper. Pour into the muffin tins to the top. Sprinkle with cheese, if using.
6. Bake for 18-20 min, or until puffed and set in the middle when you jiggle them.