Keto Jalapeño Cheddar Egg Cups (Printable)

Savory, cheesy egg cups with jalapeños. Perfect grab-and-go breakfast ready in 30 minutes.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Dairy

02 - 1/2 cup shredded sharp cheddar cheese
03 - 1/4 cup heavy cream

→ Vegetables

04 - 1 medium jalapeño, deseeded and finely chopped
05 - 1/4 cup diced red bell pepper
06 - 2 tablespoons chopped green onions

→ Seasonings

07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon salt
09 - 1/8 teaspoon black pepper

→ Optional Garnish

10 - Extra sliced jalapeño
11 - Chopped cilantro

# Method:

01 - Preheat oven to 350°F. Lightly grease a 6-cup muffin tin with nonstick spray or line with silicone muffin liners.
02 - In a medium bowl, whisk together eggs, heavy cream, garlic powder, salt, and black pepper until well combined.
03 - Stir in the shredded cheddar cheese, jalapeño, red bell pepper, and green onions.
04 - Divide the mixture evenly among the 6 muffin cups, filling each about 3/4 full.
05 - Top each cup with extra jalapeño slices if desired.
06 - Bake for 18–20 minutes, or until the egg cups are puffed, golden, and set in the center.
07 - Let cool for 3–5 minutes, then run a knife around the edges to release. Serve warm or store in the refrigerator for up to 4 days.

# Expert Pointers:

01 -
  • They're genuinely portable—grab one from the fridge and you've got breakfast sorted, no reheating required.
  • The texture is impossibly fluffy inside with just enough structure to hold together, which honestly feels like a small miracle in egg cup form.
  • That jalapeño-cheddar combo hits different when you're eating low-carb and tired of the same old scrambled eggs.
02 -
  • Don't skip the cooling time—I learned this the hard way when I tried to pop them out immediately and ended up with broken egg cups and hurt feelings.
  • The jalapeño seeds really do make a difference in spice level, so if your guests are heat-averse, remove every last one or even swap for mild banana peppers instead.
03 -
  • If your eggs aren't setting completely in the middle after 20 minutes, your oven might run cool—tent with foil and add two more minutes rather than baking them dry.
  • Fresh jalapeños can vary wildly in heat, so taste a tiny piece before committing to the full amount; you can always add more but you can't take it back.
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