Keto Jalapeño Cheddar Egg Cups (Printable)

Savory egg cups combining cheddar cheese and jalapeño for a flavorful low-carb breakfast option.

# What You 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

→ Optional Garnish

10 - Extra sliced jalapeño
11 - Chopped cilantro

# Directions:

01 - Preheat 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 shredded cheddar cheese, jalapeño, red bell pepper, and green onions into the egg mixture.
04 - Divide the mixture evenly among the 6 muffin cups, filling each approximately 3/4 full.
05 - Top each cup with extra jalapeño slices if desired.
06 - Bake for 18 to 20 minutes, or until the egg cups are puffed, golden, and set in the center.
07 - Let cool for 3 to 5 minutes, then run a knife around the edges to release from the tin. Serve warm or refrigerate for up to 4 days.

# Expert Suggestions:

01 -
  • They're genuinely grab-and-go, which means you can make six at once and actually have a real breakfast ready on hectic mornings.
  • The texture is somewhere between a frittata and a soufflé, and that moment when you bite through the crispy edges into the creamy center is pure satisfaction.
  • They freeze beautifully, so you're essentially meal-prepping without that dull feeling of eating the same thing all week.
02 -
  • Don't skip the cooling step—they firm up just enough in those few minutes to hold their shape when you remove them from the tin, otherwise they fall apart.
  • If your eggs aren't fully set in the center after twenty minutes, they need another two or three—better slightly overcooked than gelatinous in the middle.
03 -
  • Use silicone muffin liners instead of greasing the tin—cleanup is effortless and the egg cups release perfectly every single time.
  • Taste your whisked egg mixture before baking and adjust seasonings boldly; eggs need more salt than you expect, and this is your only chance to fix it.
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