Keto Egg Cups

Keto Egg Cups

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by

Al McFarland
in
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Keto Egg Cups

Keto Egg Cups

I’ve been wanting to add a new “Breakfast” category to the website, but have been struggling a bit to find some amazing recipes to share. Recently, my wife and I decided to try the Keto diet and egg cups are one of the most popular breakfast meals in that category. As a result, we decided to play with some recipes and came up with one that hits the mark.
These egg cups are full of flavour and packed with all of the great ingredients you would expect to find in Keto – eggs, cheese, mushrooms, spinach, and bacon. Maybe the best part is that these egg cups can be made ahead of time and reheated to start the day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12
Course: Breakfast
Cuisine: Keto
Calories: 143
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 6 strips cooked bacon chopped
  • 1 cup Shitake mushrooms thinly sliced
  • 1 tsp butter
  • 1/2 cup heavy cream
  • 1 cup marble cheese grated
  • 2 cups spinach trimmed + chopped
  • 1 tsp avocado oil
  • 1 tbsp butter melted
  • 3/4 tsp Kosher salt divided
  • 1/4 tsp black pepper freshly ground

Equipment

  • whisk
  • medium mixing bowl
  • spatula
  • grater
  • large baking sheet
  • parchment paper
  • large frying pan
  • 12-cup muffin tin
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Trim and chop spinach, grate cheese, clean and slice mushrooms, melt butter, measure and separate all ingredients.
Cooking + Assembly
  1. Preheat oven to 350 degrees F.
  2. Cook bacon on a parchment-lined baking sheet for 30 minutes, flipping half way. Remove excess grease and chop into smaller pieces. Set aside.
  3. Add sliced mushrooms to a dry frying pan, add 1/4 tsp of salt to draw out water, and cook over medium heat for approximately 5 minutes turning frequently. Add 1 teaspoon of butter at the end to finish. Remove and set aside.
  4. Add avocado oil to the same frying pan and cook spinach over medium heat until slightly wilted – about 1 minute. Remove from the pan and set aside.
  5. Mix eggs, cream, remaining 1/2 tsp of salt, and ground pepper in a medium mixing bowl until fully combined. Fold in cheese, spinach, mushrooms, and melted butter.
  6. Spray muffin tin with oil and fill cups 2/3 of the way. Add equal portions of egg mixture and chopped bacon to each cup and bake for 20 minutes. Remove from the oven and let cool for 5 minutes before serving.

Notes

  • Feel free remove or add your own favourite ingredients to make this recipe your own. For example, change up the cheese or add a different protein to add some variety to the recipe. We recently tried this with sausage and peppers and it was fantastic!
  • Once cooked, these eggs can be stored in the fridge for up to four days. Simply reheat in the microwave or oven and serve. This recipe also freezes very well.

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