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.
Servings: 12 yield(s)
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Ingredients
  • 6 large eggs
  • 6 strips cooked bacon (chopped)
  • 1 cup Shitake mushrooms (thinly sliced)
  • 1 tsp salted butter
  • 1/2 cup heavy cream
  • 1 cup marble cheese (grated)
  • 2 cup spinach (chopped and wilted)
  • 1 tsp avocado oil
  • 1 tbsp salted butter (melted)
  • 3/4 tsp Kosher salt (separated)
  • 1/4 tsp black pepper (freshly ground)
Instructions
    Mise en place
  1. Assemble equipment: whisk, medium mixing bowl, spatula, grater, medium baking sheet, large frying pan, 12-cup muffin tin, measuring cups and spoons. Trim and chop spinach, grate cheese, clean and slice mushrooms, melt butter, measure and separate all ingredients.
    2. Cooking and assembly
  2. Preheat oven to 350 degrees C.
  3. Cook bacon on a parchment-lined baking sheet for 30 minutes, flipping half way. Remove excess grease and chop into smaller pieces. Set aside.
  4. Add sliced mushrooms to a dry frying pan and cook over medium heat for approximately 5 minutes. Add 1/4 teaspoon of salt to draw out water and turn frequently. Add 1 teaspoon of butter at the end to finish. Remove and set aside.
  5. 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.
  6. Mix eggs, cream, remaining 1/2 teaspoon of salt, and ground pepper in a medium mixing bowl until fully combined. Fold in cheese, spinach, mushrooms, and melted butter.
  7. Spray muffin tin with oil and fill cups 2/3 of the way. Top with chopped bacon and cook for 20 minutes at 350 degrees C. Remove from the oven and let cool for 5 minutes before serving.
Recipe 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.