Quick & Easy Delicious High Protein Keto Breakfast Egg Cups

If you’re looking for an easy breakfast recipe that’s quick, keto, and high in protein, look no further than my delicious keto egg cup recipe! This recipe has saved me many times when I’m running late or am in a pinch. Because of how easy it is to make, I almost always have a batch or two in the refrigerator, therefore I never have to leave the house with my stomach still growling.

Keeping It Simple

My two favorite mottos are: Time is Money and Stop and Smell the Roses. I know, I know, these two can be conflicting, but in this case, combining the two makes my day so much easier. These quick and easy keto egg cups are a life saver! And they’re not just for breakfast!

For example, when I wake up in the morning, I want the least amount of time between me rolling out of bed and me strolling into work. The sooner I get the workday over with, the sooner I can come home to exercise, cook, blog, and just relax! As a result, I created this recipe a few years ago when I still believed that ‘breakfast is the most important meal of the day.’ I’m an avid Intermittent Faster who practices mostly One Meal A Day (OMAD), but these delicious easy breakfast egg cups come in handy whenever one of us needs a pick me up or that intense workout calls for a little more calories, fat, and protein. Whether you’re eating them for breakfast, lunch, dinner, or a snack, they’ll always hit the spot.

If you’re interested in the numerous health benefits of intermittent fasting, check out this superb fasting guide for beginners.

And they’re so quick and easy! Literally eggs, protein (if you want! Feel free to leave out), veggies (same as protein), dairy, spices, ect. These eggs are your oyster. Do what you want! (Okay, never really got that saying, but it works, right?) There are numerous ways to spruce up this recipe based on your own tastes and preferences.

Watch how easy this is.

Easy Breakfast On-The-Go

1. Brown the meat, if using.
2. Add eggs to a bowl and whisk until mixed well.
3. Add protein, vegetables, spices, cheese, and whatever other fixings you desire and mix well.
4. Pour 1/3 cup of mixture to a greased muffin pan. Mine makes anywhere from 12-18 depending on how loaded they are.
5. Bake in a preheated oven at 350F for 20-25 minutes.
6. Allow to cool slightly before removing them from the pan
7. Eat right away or store in the refrigerator for up to one week.

See? So simple! I even like to make a couple of batches at a time because having these on hands makes it so much easier not to reach for unhealthy snacks when I feel a craving coming on.

I’ve been using these ceramic muffin tins from Amazon for 5 years now, and they’re perfect. The eggs slide right out, with a delicious brown bottom, and clean up is so easy.

The best part? You can make a big batch on the weekend to enjoy for the entire week. They’re delicious cold or you can heat them up in the microwave in as little as 30 seconds.

Here’s another batch I made with just bacon and ground sausage. Chock full of proteins and healthy fats!

What’s your favorite go to breakfast recipe? Sound off below!

Love eggs as much as I do? Check out my super tasty egg drop soup recipe here! And if you love ketchup with your eggs as much as I do, but want to avoid all the added sugar, you can try my easy sugar-free ketchup recipe!

*Nutritional information is a work in progress and will be added in the future.