[cooked-nutrition]
For a quick and simple low-carb breakfast, try these Quick & Easy Keto Buffalo Egg Cups! I absolutely adore buffalo omelets, as anyone who has followed me for any length of time, especially on Instagram, is aware.
I’ve improved over time, but there are still instances when I just can’t get the flip down when preparing them, so I came up with a quick and simple, equally delicious solution!
Even if you’ve tried them before, there’s one new thing I did that made a huge difference. They are insanely easy to make.
How To Make
12 large eggs should be beaten together in one basin with salt and pepper.
Place 1 uncooked bacon strip in the bottom of each muffin cup.
You need to put the separated eggs in the muffin tin and at 375 d, bake for TEN mins .
4 ounces of cream cheese and 2/3 cup of cheddar cheese should be combined in a different bowl. 30 seconds in the microwave, stirred, then 1/4 cup buffalo sauce added
Put 1-2 teaspoons of your cheese mixture in the middle of each (still wet) egg cup when the 10-minute oven timer goes off.
Once more, bake the egg cups in the oven for 15 minutes, or until done.
Bacon.
The raw bacon can be used to line the muffin tins and baked alongside the egg mixture. By doing this, delicious bacon flavor is released in abundance.
The mushy, runny cream cheese in the middle is also my favorite! Who would refuse?
I prepare 12 egg cups at once as seen here:
INGREDIENTS
- 12 eggs
- Twelve pieces of bacon (uncooked)
- Cream cheese, 4 ounces
- 2/3 cup cheddar cheese
- 1/4 cup of buffalo sauce
- Pepper and salt
INSTRUCTIONS
- 12 large eggs should be beaten together in one basin with salt and pepper.
- Place 1 uncooked bacon strip in the bottom of each muffin cup.
- You need to put the separated eggs in the muffin tin and at 375 d, bake for TEN mins .
- 4 ounces of cream cheese and 2/3 cup of cheddar cheese should be combined in a different bowl. 30 seconds in the microwave, stirred, then 1/4 cup buffalo sauce added
- Put 1-2 teaspoons of your cheese mixture in the middle of each (still wet) egg cup when the 10-minute oven timer goes off.
- Once more, bake the egg cups in the oven for 15 minutes, or until done.
Note
Note that I do not hold a dietician certification. Every nutrient mentioned or revealed in this article should only be viewed as my best amateur calculations based on NET carbohydrates. If nutrition is essential to you, I strongly advise you to use your preferred nutrition calculator to double-check any information you see here.
NUTRITION
Serving Size: 1
Calories: 178
CaloriesFat: 14g
Carbohydrates: 1g
Total, 1g Net
Fiber: 0g
Protein: 12g
