Keto Jalapeño Cheddar Egg Cups (Print version)

Savory, cheesy egg cups with jalapeño and cheddar, ideal for a quick low-carb start.

# 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

# How-To Steps:

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 until evenly distributed.
04 - Divide the mixture evenly among the 6 muffin cups, filling each approximately 3/4 full.
05 - Top each cup with extra jalapeño slices if desired.
06 - Bake for 18 to 20 minutes, or until the egg cups are puffed, golden, and set in the center.
07 - Let cool for 3 to 5 minutes, then run a knife around the edges to release from the tin. Serve warm or refrigerate for up to 4 days.

# Tips from the pros:

01 -
  • They're genuinely portable and require zero assembly at 6 a.m., which is basically life-changing.
  • The jalapeño and cheddar combo is spicy-but-not-angry, so even heat-sensitive people find them approachable.
  • You can make six at once and actually have leftovers that taste just as good reheated, unlike most egg dishes that get weird and rubbery.
02 -
  • Don't overfill the cups or they'll overflow in the oven and create a mess on your oven floor—ask me how I know.
  • These are forgiving, but cooking them at 375°F instead of 350°F will get you a drier, less custardy texture, so stick with the lower temp for the best result.
03 -
  • Always use room-temperature eggs—they blend into the cream more smoothly and create a better final texture.
  • The secret to perfect doneness is that slight jiggle in the center when you pull them out of the oven; they'll set completely as they cool and you'll avoid the dry, rubbery disappointment.
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