Keto Breakfast Egg And Cheese Cups

Name: Keto Breakfast Egg And Cheese Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6.0
Ingredients: 6 large eggs; 1 cup shredded cheddar cheese; 1/2 cup heavy cream; Salt and pepper to taste; 1/2 teaspoon paprika; 1/4 cup chopped green onions (optional)

Highlighted under: Vitality Kitchen

I love starting my day with something quick yet satisfying, and these Keto Breakfast Egg And Cheese Cups are my go-to! They are not only easy to make but also packed with deliciousness. Using simple ingredients like eggs, cheese, and a few spices, I can whip up a low-carb breakfast that keeps me energized. Whether I’m on the run or enjoying a leisurely weekend brunch, these cups are perfect for my keto lifestyle and taste absolutely divine.

Created by

Eliza Thornton

Last updated on 2026-01-24T11:37:12.939Z

When I first tried these Keto Breakfast Egg And Cheese Cups, I was amazed at how simple yet delicious they were. The combination of eggs and cheese is a classic, but baking them in muffin tins creates an entirely new texture. I discovered that adding a pinch of paprika really enhances the flavor and gives it a nice kick. It's a great way to use leftover ingredients as well!

Another great aspect is meal prepping; I can make a batch at the beginning of the week and have grab-and-go breakfast options for busy mornings. If you want a variation, try incorporating veggies or different seasonings. They are incredibly versatile and always hit the spot.

Why You'll Love This Recipe
Low-carb and packed with protein
Quick to prepare and bake for busy mornings
Versatile – customize with your favorite ingredients

Why the Creamy Texture Matters

The heavy cream is a key ingredient in these Keto Breakfast Egg And Cheese Cups, as it adds a rich, velvety texture that complements the eggs perfectly. While whole milk could be used as a substitution, it won’t yield the same level of creaminess. With the heavy cream, the final product is moist and tender, making each bite a delightful experience. This cream also helps prevent the eggs from drying out, especially if they're reheated later.

Furthermore, the fats from the heavy cream work to enhance the overall flavor profile of the dish. In a low-carb breakfast like this, the cream pairs beautifully with the sharpness of cheddar cheese, creating a harmonious balance. If you’re looking to reduce calories but still want that pleasant texture, consider using a reduced-fat cream or even full-fat sour cream, but keep in mind that it will slightly alter the flavor.

Customizing Your Cups

One of the best aspects of these egg and cheese cups is their versatility. You can easily swap out the cheddar for other types of cheese, such as mozzarella or feta, to give your cups a different flavor profile. If you're a fan of herbs, incorporating fresh or dried thyme or basil can elevate the taste further. For added protein, feel free to throw in cooked bacon, diced ham, or even sautéed spinach. Just ensure that any additions are cooked beforehand as they won’t have enough time to cook fully in the muffin tin.

Don’t forget to play around with spices too! A pinch of cayenne or garlic powder can add a delicious kick to your breakfast cups. Remember, however, to adjust the salt accordingly depending on the seasoning of your added ingredients. The flexibility of these cups makes it easy to cater to various palates and dietary needs while keeping the core of the keto meal intact.

Ingredients

Ingredients for Keto Breakfast Egg And Cheese Cups

6 large eggs
1 cup shredded cheddar cheese
1/2 cup heavy cream
Salt and pepper to taste
1/2 teaspoon paprika
1/4 cup chopped green onions (optional)

Mix ingredients thoroughly before pouring into muffin tins.

Instructions

Prepare the oven and muffin tin

Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or butter.

Whisk the eggs

In a large mixing bowl, beat the eggs and add heavy cream, salt, pepper, and paprika. Whisk until well combined.

Add cheese

Stir in the shredded cheddar cheese and green onions if using. Mix well.

Fill the muffin tin

Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.

Bake

Bake in the preheated oven for about 15-20 minutes or until the egg is set and the tops are golden.

Cool and serve

Let the cups cool for a few minutes, then carefully remove them from the muffin tin. Serve warm.

Enjoy your delicious Keto Breakfast Egg And Cheese Cups!

Pro Tips

For added flavor, experiment with different cheese types or add diced bell peppers or cooked bacon into the mixture.

Make-Ahead Options and Storage

These egg cups can be easily made ahead of time, perfect for those busy mornings. After baking, allow them to cool completely and store them in an airtight container in the refrigerator for up to five days. When you're ready to eat, simply reheat them in the microwave for about 30-45 seconds, or until warm throughout. This makes them an excellent grab-and-go option for breakfast without the hassle of daily preparation.

If you wish to store them for a longer period, freezing is also an option. Place the cooled cups in a freezer-safe container with parchment paper between layers to prevent sticking, and they can last for up to three months. When you’re ready to enjoy, thaw them in the refrigerator overnight and then reheat. With this method, you’ll always have a satisfying breakfast option at your fingertips.

Troubleshooting Your Bake

While these egg cups are straightforward, a couple of common issues can arise. If your cups are overcooked, they may turn out rubbery instead of soft and fluffy. To avoid this, keep a close eye on them while baking, pulling them out as soon as the tops are firm and slightly golden. This usually takes about 15-20 minutes, depending on your oven’s accuracy.

On the other hand, undercooked cups can result in a soggy texture. If you find that your cups are still too loose in the middle after the recommended baking time, simply return them to the oven for an additional 2-3 minutes. The key is to ensure they are set but not overdone, achieving that perfect custard-like consistency that makes for an enjoyable breakfast treat.

Questions About Recipes

→ Can I make these cups ahead of time?

Absolutely! They can be stored in the fridge for up to 4 days and reheated in the microwave.

→ How can I modify the recipe?

Feel free to add cooked sausage, spinach, or any of your favorite veggies to make them your own.

→ Can I freeze these egg cups?

Yes, you can freeze them! Just make sure to store them in an airtight container for up to 2 months.

→ What can I serve with these cups?

They go great with a side of avocado or a fresh garden salad for a complete meal.