Keto Jalapeño Cheddar Egg Cups

# The Ingredients You'll Need:

01 - 6 large eggs

02 - 1/2 cup shredded sharp cheddar cheese

03 - 1/4 cup heavy cream

04 - 1 medium jalapeño, deseeded and finely chopped

05 - 1/4 cup diced red bell pepper

06 - 2 tablespoons chopped green onions

07 - 1/4 teaspoon garlic powder

08 - 1/4 teaspoon salt

09 - 1/8 teaspoon black pepper

10 - Extra sliced jalapeño

11 - Chopped cilantro

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 shredded cheddar cheese, jalapeño, red bell pepper, and green onions until evenly distributed.

04 - Divide mixture evenly among 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 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. Serve warm or refrigerate for up to 4 days.

01 -

You can make six at once and eat them all week without touching a pan on busy mornings.
The texture is lighter than a regular omelet, with melted cheese pockets that make each bite feel indulgent on a keto diet.
Jalapeños add real personality without needing hot sauce or extra seasoning tricks.

02 -

Don't skip the cooling step or you'll tear the delicate tops; those few minutes make the difference between a beautiful cup and a scrambled mess.
Overfilled cups won't puff properly and can overflow in the oven, so measure carefully even though it feels fussy.

03 -

If your eggs are straight from the refrigerator, let them sit out for 10 minutes before whisking so they blend more smoothly with the cream.
Keep a batch in the freezer in a labeled container for up to a month; thaw overnight and reheat gently for a true emergency breakfast.