I’m loving these simple keto Bacon Cheddar Egg Cups! They’re the right poppable on-the-go breakfast choice. They additionally work splendidly as a meal prep choice, preserving for about three days within the fridge.
I prefer to eat these with a contact of scorching sauce (have you ever tried our Fermented Sriracha?) and even unsweetened ketchup (you can also make your individual low-carb ketchup too!).
Be certain to make use of small or medium eggs in these as massive eggs could spill over within the pan.
zero hours, 25 minutes
Hands-on 10 minutes Overall 30-35 minutes
Nutritional values (per serving, 1 cup)
Net carbs1.6 grams
Calories from carbs three%, protein 25%, fats 72%
Total carbs2 gramsFiberzero.four gramsSugars1 gramsSaturated fats5.6 gramsSodium481 mg(21% RDA)Magnesium15 mg(four% RDA)Potassium173 mg(9% EMR)
Ingredients (makes 6 cups)
6 medium eggs, whisked
1 cup grated turnip or kohlrabi (130 g/ four.6 oz)
6 slices bacon, cooked (180 g/ 6.four oz)
1/four cup grated cheddar cheese (57 g/ 2 oz)
1/four tsp sea salt
1/eight tsp black pepper
Place the bacon in a scorching pan and cook dinner for a couple of minutes. Turn and cook dinner for a couple of extra minutes. The bacon must be cooked however nonetheless mushy (not too crispy).
Preheat oven to 190 °C/ 375 °F (typical), or 170 °C/ 340 °F (fan assisted). Divide the grated turnip between 6 silicone muffin molds. Place a strip of bacon into the mould across the edges.
Place a tablespoon of cheese into the mould then crack an egg into every mould.
Transfer to oven for 20-25 minutes or till set. Eat heat or chilly. Store within the fridge for as much as four days.
Ingredient dietary breakdown (per serving, 1 cup)
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