Fajita Veggie Egg Cups

About

Breakfast, lunch, or snack – you name it! You can eat these Keto egg cups almost any time of day. They’re packed with vegetables and healthy egg protein. The fajita vegetables include a mix of onions, mushrooms, zucchini, and broccoli, which are all Keto-friendly vegetables. The veggies are mixed with a blend of taco-style seasonings. Don’t worry, there aren’t any spicy seasonings that go on the veggies, but you can always include some at your discretion. The egg batter is made with a pinch of crushed red pepper and a sprinkle of shredded colby jack cheese. Omnivores and vegetarians alike can enjoy this Keto recipe.

When Do I Use Muffin/Cupcake Liners Or Pan Spray?

Sometimes it can be a little confusing to know when to use cupcake liners or stick to pan spray in your baking. Paper cupcake liners should be used when you want to maintain moisture in your baked product as well as to protect your product from burning. In most cases, cupcake liners are used with cupcakes and desserts, which is part of why baked sweets stay moist. In this case, keeping moisture trapped in your egg cups will result in soggy, underbaked eggs. You can be liberal with the pan spray to ensure there’s no burning!

Meal Prepping With Egg Cups

If you want to prepare these Keto egg cups in advance to save you time later, you can cook the vegetables and fill your muffin tray with them. Then, whisk together the egg batter and store it in your fridge overnight. The next day, you can simply pour the egg batter over the veggies and send the muffin tray straight to the oven. For storing leftovers, allow the egg cups to cool entirely. Then, store the egg cups in your refrigerator in an airtight container for up to 5 days. If you want to freeze the egg cups, wrap them individually in plastic wrap and always thaw them in your refrigerator first before reheating.

Ingredients

2 oz yellow onion
4 oz brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
3 oz zucchini
3 oz broccoli frozen unprepared
2 teaspoon olive or extra virgin olive oil
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon cumin, ground
⅛ teaspoon onion powder
¼ teaspoon paprika
½ teaspoon oregano, ground
5 large raw egg
½ tablespoon cream heavy whipping
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
¼ cup, shredded colby jack cheese

Instructions

Prepare the fajita veggies by dicing the onion, mushroom, zucchini, and THAWED broccoli into small pieces. The smaller and more even your dice cuts are the better the veggies will be later on when the egg cups are cooking. For the broccoli from frozen, you can roughly chop the florets since they’ll already be tender enough to break down easily. If you prefer to use raw, fresh broccoli, you may, but expect the broccoli in the final product to be a little firmer. Mix all the diced vegetables together in a small mixing bowl.
Heat the olive oil on high heat in a wide pan on the stove. Wait until the oil is hot, then stir the vegetables into the hot pan. Season and stir the vegetables with salt, pepper, cumin, onion powder, paprika, and oregano. If you’d like your vegetables to have some heat, you may add ground cayenne or substitute the paprika for hot paprika. Cook the vegetables down until they have charred edges and are very soft.
When the veggies are done, set them aside to cool temporarily. Turn the oven on to preheat to 350 degrees and spray a 6-count muffin tray with pan spray. Spoon the diced veggies into each muffin tin. The muffin tins should be filled about all the way up with vegetables. Next, in a clean bowl, whisk together the eggs, cream, salt, pepper, red pepper, and shredded cheese. Pour the egg batter over the vegetables, filling each egg cup to the brim. Place the muffin tray in your oven and bake for 20 minutes. To test for doneness, there should be no egg moving when you wiggle the tray, and the tops of the egg cups will have light golden brown edges to them. Let the egg cups cool for 5 minutes before removing them from the muffin tray.