Quick Keto Egg Cups

Quick Keto Egg Cups

Printable Version: Quick Keto Egg Cups

Keto Egg Cups
Unscrambled for more of a boiled egg type egg cup, or scrambled


Ready in: 30 minutes

Makes: 12 egg cups

keto egg muffins
I used just egg whites, spinach, and tomato in these and topped with avocado. New fave!


  • 12  eggs
  • 4-6 ounces ground beef or turkey
  • ½ c chopped onions
  • ½ c chopped peppers
  • Salt, to taste
  • Optional topping: shredded cheese


    1. Preheat oven to 350. Brown meat in a large saucepan (if needed, may use leftover ground meat)
    2. While meat is cooking, dice veggies into small squares.
    3. Spray a muffin tin with cooking spray. Crack one egg into each well. Sprinkle salt into each egg cup.
    4. Drop approximately 1 Tbsp chopped veggies and ½ oz ground beef or turkey into each cup.
    5. Leave as is for a more “hard boiled” egg cup (pictured), or scramble for a more omelet-like egg cup.
    6. Bake at 350 for 20-23 minutes, or until desired doneness.
    7. Optional: the last 5 minutes, sprinkle pinch of shredded cheese on top of each cup.

For non-microwave reheating: set oven to 275. Place egg cups on a foil-lined baking sheet and place in oven for 7-10 minutes or until warm.

Keto egg cups

Macros (per cup):

100 KCals; 2CHO/9PRO/6FAT