Keto Jalapeño Cheddar Egg Cups (Print Version)

Savory cheesy egg cups with jalapeños for a quick low-carb breakfast ready in 30 minutes.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Dairy

02 - 1/2 cup shredded sharp cheddar cheese
03 - 1/4 cup heavy cream

→ Vegetables

04 - 1 medium jalapeño, deseeded and finely chopped
05 - 1/4 cup diced red bell pepper
06 - 2 tablespoons chopped green onions

→ Seasonings

07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon salt
09 - 1/8 teaspoon black pepper

# How To Make It:

01 - Preheat the oven to 350°F. Lightly grease a 6-cup muffin tin with nonstick spray or line with silicone muffin liners.
02 - In a medium bowl, whisk together eggs, heavy cream, garlic powder, salt, and black pepper until well combined.
03 - Stir in the shredded cheddar cheese, jalapeño, red bell pepper, and green onions until evenly distributed.
04 - Divide the mixture evenly among the 6 muffin cups, filling each about 3/4 full.
05 - Top each cup with extra jalapeño slices if desired.
06 - Bake for 18–20 minutes, or until the egg cups are puffed, golden, and set in the center.
07 - Let cool for 3–5 minutes, then run a knife around the edges to release. Serve warm or store in the refrigerator for up to 4 days.

# Expert Tips:

01 -
  • Ready in just 30 minutes from start to finish
  • Perfect make-ahead breakfast for busy mornings
  • Only 1g of carbs per serving
  • Customizable heat level based on your preference
  • Stores beautifully in the refrigerator for quick grab-and-go meals
02 -
  • For meal prep, make a double batch and freeze individual portions for up to a month
  • Let the egg cups cool completely before refrigerating to prevent condensation
  • When reheating, wrap in a paper towel to absorb excess moisture
  • Silicone muffin liners make removal much easier than metal tins
  • For a spicier version, leave some jalapeño seeds in the mixture
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