Keto Cheesy Chicken Egg Cups

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    35 min

Keto Cheesy Chicken Egg Cups

23 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

Keto Cheesy Chicken Egg Cups

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Raw Egg

    Raw Egg

    6 large

  • Salt

    Salt

    1 teaspoon

  • Black Pepper

    Black Pepper

    1 teaspoon

  • Lemon Pepper Seasoning

    Lemon Pepper Seasoning

    ½ teaspoon

  • Onion Powder

    Onion Powder

    ¼ teaspoon

  • Chicken Breast, Skin Removed Before Eating

    Chicken Breast, Skin Removed Before Eating

    4 ounce

  • Sharp Cheddar

    Sharp Cheddar

    ½ cup, shredded

  • Pepper Jack Cheese

    Pepper Jack Cheese

    ¾ ounce

Recipe Steps

steps 4

35 min

  • 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 1
  • 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 2
  • Step 3

    Pour the egg mixture into each muffin tin until the fillings are completely covered with egg.
    Step 3
  • 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 25

  • RousingAvocado717601

    RousingAvocado717601 2 days ago

    Pretty Good, I did cut down on the salt and added a no salt chipotle seasoning mix.

    • ShellBell0223

      ShellBell0223 a year ago

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

      • PropitiousRadish293812

        PropitiousRadish293812 3 years ago

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

        • maria16028

          maria16028 3 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

          • GrandAuntReeree

            GrandAuntReeree 9 months ago

            All "salt" is not just salt. Refined boxed famous salt has other additives, including forms of sugar. She "said it like that" because she knows that people who are "doing keto" and other carb refusing lifestyles especially need to get in our electrolytes. Sea salt, among other salts on the market most often contain other trace minerals which are good for us. Reading labels has become a new hobby for some of us. Putting the best form of what we need into our bodies is a new lifetime goal. So, don't be confused. And enjoy health!

          • DeeDee41413

            DeeDee41413 2 years ago

            All salt is an electrolyte, so I’m confused why you mentioned it like that?

        • jsplive

          jsplive 3 years ago

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

          • DreaLee

            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

            • ZJordan

              ZJordan 5 years ago

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

              • Schoolie

                Schoolie 6 years ago

                Great

                • Schoolie

                  Schoolie 6 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.

                  • intor1

                    intor1 6 years ago

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

                    • DeeDee41413

                      DeeDee41413 2 years ago

                      You can change the portion size yourself if you accidentally touched it while you were scrolling. All the fields in boxes are customizable.

                    • debby.riddick

                      debby.riddick 2 years ago

                      It says 1 egg cup below the recipe.

                    • Livingthislife

                      Livingthislife 2 years ago

                      Name: Keto Cheesy Chicken Egg Cups Serving Size: 1 Egg cup

                    • intor1

                      intor1 6 years ago

                      Aha! The nutrients are determined by the portion I set at the top.

                  • kbjoh

                    kbjoh 6 years ago

                    Very tasty and easy!

                    • kelstwistnshout5d2b

                      kelstwistnshout5d2b 6 years ago

                      Can you use dark meat instead of breast meat?

                      • recipewriter

                        recipewriter 6 years ago

                        Yes! This should not change your carbohydrates, but this may add an additional 1 gram of fat per serving!

                    • Christypower

                      Christypower 6 years ago

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

                      • KG

                        KG 3 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

                    • lmcdowell1954@gmail.com

                      lmcdowell1954@gmail.com 7 years ago

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

                      • Bairdy23

                        Bairdy23 7 years ago

                        Can you freeze these?

                        • recipewriter

                          recipewriter 7 years ago

                          Yes! Store them in an airtight container or ziploc bag.

                      • Angelica808

                        Angelica808 7 years ago

                        Love these