Keto Cheesy Chicken Egg Cups

22 ratings

These cheesy chicken egg cups are a great breakfast! They are packed with protein, so you’ll stay satiated until your next meal. The mix of cheeses pull apart as you bite into the egg cup, making you want to go in for seconds. You can make a batch of this recipe a week in advance, so you can meal prep your breakfasts easily!

Jessica L.

Net Carbs

1.2 g
Fiber

0.1 g
Total Carbs

1.4 g
Protein

15.1 g
Fats

10.4 g

163 cals

Quantity

Serving Size

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Raw Egg

6 large
Salt

1 teaspoon
Black Pepper

1 teaspoon
Lemon Pepper Seasoning

½ teaspoon
Onion Powder

¼ teaspoon
Chicken Breast, Skin Removed Before Eating

4 ounce
Sharp Cheddar

½ cup, shredded
Pepper Jack Cheese

¾ ounce

Step 1

Preheat an oven to 350 degrees. In a bowl, whisk together the eggs, salt, pepper, lemon pepper, and onion powder. Set this aside.
Step 2

Spray 6 muffin tins with pan spray. Shred your chicken into fine shreds, if necessary, and distribute it into each muffin tin. Distribute the cheddar and pepperjack cheeses as well.
Step 3

Pour the egg mixture into each muffin tin until the fillings are completely covered with egg.
Step 4

Bake the egg cups for 20-25 minutes, or until the egg is cooked through and the tops are golden brown. Cool before consuming.

Comments 23

ShellBell0223 3 months ago

We make ours with spinach and feta cheese. I make them every week - great grab and go.

2
PropitiousRadish293812 2 years ago

This was good. The next time I will use less than 1/2 tsp of Salt.

3
maria16028 2 years ago

Great recipe! I use sea salt because we need our electrolytes. I’m doing carnivore. I’m making this again. I did half with chicken, half with sirloin steak. Yum!!! Ty

15
- DeeDee41413 a year ago
  
  All salt is an electrolyte, so I’m confused why you mentioned it like that?
  
  0
jsplive 2 years ago

I added a little crisp beacon as well and cut the salt turned out great.

10
DreaLee 4 years ago

It’s good but wayyyy to much salt and pepper definitely will cut the salt and pepper by 1/2 next time

9
ZJordan 5 years ago

Great but too salty, halve and salt and pepper and they are delicious!

8
Schoolie 5 years ago

Great

2
Schoolie 5 years ago

I was out of lemon pepper so I used salt free table blend spice from Aldi and McCormick California lemon peel ! Man these are good.

4
intor1 5 years ago

Why is the nutrition measured for 3/4 of an egg cup? I plan to eat a whole one, at least.

8
- DeeDee41413 a year ago
  
  You can change the portion size yourself if you accidentally touched it while you were scrolling. All the fields in boxes are customizable.
  
  0
- debby.riddick a year ago
  
  It says 1 egg cup below the recipe.
  
  0
- Livingthislife a year ago
  
  Name: Keto Cheesy Chicken Egg Cups Serving Size: 1 Egg cup
  
  0
- intor1 5 years ago
  
  Aha! The nutrients are determined by the portion I set at the top.
  
  4
kbjoh 5 years ago

Very tasty and easy!

3
kelstwistnshout5d2b 6 years ago

Can you use dark meat instead of breast meat?

1
- recipewriter 6 years ago
  
  Yes! This should not change your carbohydrates, but this may add an additional 1 gram of fat per serving!
  
  5
Christypower 6 years ago

Love these and my 2 year old son too. I used monterrey jack cheese instead

1
- KG 2 years ago
  
  Hey keep in mind that cheddar cheese has the highest carb count. I didn’t know that last time I did keto.. if that pertains to your choice of plans
  
  1
lmcdowell1954@gmail.com 6 years ago

Love them. Used cheddar instead of blue cheese. May have over baked but still awesome.

1
Bairdy23 6 years ago

Can you freeze these?

0
- recipewriter 6 years ago
  
  Yes! Store them in an airtight container or ziploc bag.
  
  3
Angelica808 6 years ago

Love these

1

Keto Cheesy Chicken Egg Cups

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Comments 23