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9 Baked Egg Cups – low carb, keto friendly and easy to make ahead breakfast for on the go. So simple to customize and come together in less than 20 minutes!
Pin HERE for later and follow me on Pinterest for more easy breakfast ideas
Eggs are a big favorite around here. They are packed with protein, nutrients and low in carbs. Plus, they are super versatile and paleo, keto and whole 30 compliant.
Since these Low Carb Breakfast Egg Muffins I shared last month have quickly become a reader favorite with nearly 400K pins and so many of you sending me photos of your own creations, I went straight to work on more low carb baked eggs for on the go.
These Keto Baked Egg Cups are super simple to customize and take no time at all to whip up.
HOW TO MAKE BAKED EGG CUPS:
So how do you make a baked egg? Baking eggs in the oven is one of the easiest and most hands-off methods.
- You’re going to start making these baked egg cups by lightly greasing or lining a 12 cup muffin tin with silicone liners.
- Place ham, proscuitto, salami, turkey or thinly shaved veggie slices in muffin cups.
- Crack an egg into each muffin cup and season with salt and black pepper.
- Sprinkle cheese, chopped parsley and dried herbs of your choice.
- Bake at 375 F for 12-15 minutes or until egg whites are set and no longer jiggly.
HOW LONG DO EGGS TAKE IN THE OVEN?
These baked eggs cook up in about 12-15 at 375 F in the oven.
Are baked eggs healthy?
Eggs are naturally low in carbs and full of protein and fit perfectly into many healthy lifestyles.
WHAT IF I PREFER OMELETTES OR OVER-EASY FOR THESE BAKED EGG CUPS?
Sure. If you don’t like over-easy eggs, feel free to whisk the eggs in a 4-cup measuring cup or a mixing bowl. Add any other seasonings you like. Chop up your favorite combo of veggies and proteins and mix until combined. You can even do a combination of egg whites and eggs if you’re trying to cut down the macros.
Divide evenly among muffin cups (about 1/2 – 2/3 cups full) and sprinkle with any additional toppings.
in advance and pour into the muffin tins to make mini omelets.
HOW CAN I MAKE BAKED EGG CUPS AHEAD OF TIME?
These egg cups work great as a make ahead breakfast option if you scramble the eggs into omelets. However, for the over-easy baked egg cups, it’s best to serve them on the same day.
WHAT DIFFERENT FLAVORS CAN I MAKE?
I’ve got 8 fun flavors that you can mix and match you can certainly make them all the same.
Bacon Baked Egg Cups – Recipe below
Classic Baked Egg Cup – Recipe below
Cauliflower and Cheese Baked Egg Cup – Recipe below
Genoa Salami Baked Egg Cup – Recipe below
Ham & Cheese Baked Egg Cup – Recipe below
Proscuitto Baked Egg Cup – Recipe below
Sweet Potato Baked Egg – Recipe below
Turnip Baked Egg Cup – Recipe below
Zucchini Baked Egg Cup – Recipe below
MORE BREAKFAST RECIPES YOU MIGHT LIKE:
9 Breakfast Egg Muffins
Baked Oatmeal Cups – 10 Ways
No Bake Energy Bites 12 Ways
5 from 1 vote
Baked Egg Cups - 8 Ways
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Baked Egg Cups - 9 Ways are the perfect low carb and protein packed breakfast. Best of all, they are super simple to customize and come together in less than 30 minutes!
Course: Breakfast
Cuisine: American
Keyword: breakfast hacks, egg breakfast recipe, egg cups recipe, healthy breakfast, on the go breakfast, quick breakfast, work morning breakfast
Servings: 12 egg cups
Calories: 62 kcal
Author: Kelly
Ingredients
9 Different Flavor Options
BASE (CLASSIC) RECIPE - Start here for all of the flavors
- 12 large eggs
- Himalayn sea salt and freshly ground pepper to tast
Optional toppings:
- shredded cheese dried oregano, dried basil, freshly chopped parsley
FOR THE BACON EGG CUP - 12 cooked bacon strips
FOR THE CAULIFLOWER AND CHEESE EGG CUP - 1 cup cauliflower rice & 1 cup shredded cheese
FOR THE SALAMI EGG CUP - 24 Genoa salami slices
FOR THE HAM & CHEDDAR EGG CUP - 12 thin deli Ham slices
FOR THE PROSCUITTO EGG CUP - 12 thin Proscuitto slices
FOR THE SWEET POTATO EGG CUP - 24 shaved sweet potato ribbons (use a mandoline or a vegetable peeler) (skip this flavor for low carb)
FOR THE TURNIP EGG CUP - 24- shaved turnip ribbons
FOR THE ZUCCHINI EGG CUP - 24 shaved zucchini ribbons (use a mandoline or a vegetable peeler)
Instructions
Preheat oven to 375ºF and grease or line a 12 cup muffin pan with silicone muffin liners.
BASE RECIPE:
Line the bottom and sides of each muffin tin with meat or veggie slices of your choice - feel free to mix and match or make all the egg cups the same.
FOR OVER-EASY EGGS:
Crack an egg into each muffin tin. Season with salt and pepper. Add optional toppings.
Bake for 12-15 minutes or until eggs are firm. Remove and serve hot.
FOR OMELETTE STYLED BAKED EGGS:
Crack the eggs in a large measuring cup (feel free to swap out some whole egg with egg whites, if preferred). Season with salt, pepper,and herbs of your choice. Pour mixture into muffin cups, dividing evenly amongst each cup.
Bake for 12-15 minutes or until eggs are firm. Remove and serve hot.
Nutrition Facts
Baked Egg Cups - 8 Ways
Amount Per Serving (1 egg muffin (base recipe))
Calories 62 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 163mg54%
Sodium 62mg3%
Potassium 60mg2%
Protein 5g10%
Vitamin A 240IU5%
Calcium 25mg3%
Iron 0.8mg4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.
Did you try this recipe?
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