Egg and Cheese Cups

Egg and Cheese Cups are a delightful Keto-friendly brunch option, combining fluffy eggs with rich cheese and savory herbs, all baked to perfection in muffin tins. These individual portions are not only easy to prepare but also packed with flavor, making them a perfect choice for a low-carb diet.

Ingredients

• Large Eggs - 4
• Shredded Cheddar Cheese - 100 grams
• Heavy Cream - 60 ml
• Cooked Bacon, chopped - 50 grams
• Chives, chopped - 2 tablespoons
• Salt - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon
• Olive Oil or Butter - for greasing the muffin tin

Steps

1. Preheat the oven to 180°C (350°F).
2. Grease a muffin tin with olive oil or butter to prevent sticking.
3. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
4. Stir in the shredded cheddar cheese, chopped bacon, and chopped chives into the egg mixture.
5. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake in the preheated oven for 18-20 minutes, or until the egg is set and the tops are lightly golden.
7. Remove from the oven and let cool for a few minutes before carefully removing the cups from the muffin tin.
8. Serve warm and enjoy your delicious Egg and Cheese Cups!

Nutrition

• Calories: 350
• Protein: 22 g
• Carbs: 3 g
• Fiber: 0 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• High in protein, which supports muscle repair and growth.
• Low in carbohydrates, making it suitable for ketogenic diets.

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