Keto Cream Cheese Egg Cups

These are easy-to-make keto cream cheese egg cups. You will want them even when you don’t have those hectic, “got to get out of the house” mornings You can make these ahead of time, (on Sunday for example) and have them for a week of breakfasts. Store these in the fridge. When ready to eat, just wrap in a paper towel, then reheat in the microwave and your breakfast is done.  For other easy breakfasts, you may want to try our keto cream of wheat recipe.

keto cream cheese top

Breakfast Anyone?

These egg cups hit on all my favorites: cream cheese, eggs, cheese, bacon, and a few veggies to even it all out.  It is like having a big Saturday breakfast every day of the week. You may be asking yourself, “Why cream cheese in eggs?” Why not?! It gives a richness to the eggs that you are not able to get with just regular cream. You may never want to go back to just dull old eggs after tasting these!

keto cream cheese

Make It Your Own

Even though I give a full recipe here, of course, you can change out the add-ins. Such as putting cooked sausage in place of bacon or mushrooms in place of peppers and onions. Be creative and make them what you want. Enjoy!!!

keto Cream Cheese Egg Cups

Nutrition for the recipe is on My Fitness Pal just search Certainlyketo – Keto Cream Cheese Egg Cups

Keto Egg Cup Recipe

Keto Cream Cheese Egg Cups

Certainly Keto
These are easy-to-make keto cream cheese egg cups that are sure to be a new favorite breakfast.
No ratings yet
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 12 egg cups
Calories 147 kcal

Ingredients
  

  • 9 eggs
  • 3 oz cream cheese softened
  • 2 Tbsp heavy cream
  • 4 slices bacon cooked
  • 1 cup sliced onions and peppers cooked
  • 1 cup shredded cheddar cheese
  • Salt and Pepper season to taste

Instructions
 

  • Preheat oven to 350°F.
  • Grease a 12 cup muffin pan with cooking spray or butter. Set aside.
  • In a skillet cook the onions and peppers until soft and cooked through. Remove from pan and set aside.
  • In that same skillet heat the bacon until cooked through and somewhat crispy.
  • Remove bacon from the pan and place on a paper towel to drain some of the grease and to cool a little.
  • When bacon has drained some and cooled a little. Cut the bacon width wise into 1 ½ inch slices. You should have at least 12 pieces when you are done. If you have a few extra you can stick them in the cups or just eat them. Yum! Set bacon aside.
  • In a blender add eggs, cream cheese, heavy cream, salt, and pepper.
  • Blend mixture until smooth and you can’t see any lumps from the cream cheese.
  • In muffin cups pour in the egg mixture about a quarter of the way up.
  • Place a piece of bacon in each of the muffin cups.
  • Spoon peppers and onions equally on top of the bacon.
  • Top equally with cheddar cheese.
  • Pour the remaining egg mixture on top.
  • Bake for 20 minutes or until you can insert a knife or toothpick in the center of each cup and it comes out clean.
  • Remove egg cups by sliding a knife around the edge of each cup and pop each one out. Store in an airtight container in the fridge for up 5-6 days.
Nutrition Facts
Keto Cream Cheese Egg Cups
Amount Per Serving (1 egg cup)
Calories 147 Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 1g0%
Sugar 1g1%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
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