About
This snack could not be easier! Similar to our popular keto egg cups, these just-muffin-tops are like a very light breakfast or a snack that tastes like a mini-omelette. You could easily double up on the serving size for a more filling recipe.
Ingredients
- 2 large slice – 6 1/4" x 4" x 1/16" – each 1 ounce ham
- 3 tablespoon, shredded cheddar cheese, natural
- 3 large raw egg
- 1 tablespoon whipping cream, extra heavy/gourmet, not whipped
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- ⅛ teaspoon onion powder
Instructions
- Preheat and oven to 350 degrees and spray a 6-ct muffin tin with pan spray. Finely dice the ham and distribute it in the bottoms of the muffin tins. Follow with ½ TB of shredded cheddar per muffin tin.
- Whisk together the egg with remaining ingredients. Pour evenly into each muffin tin, filling each one about halfway.
- Bake the tray for 13-15 minutes, until the eggs have set. Allow to cool slightly before removing from the muffin tins. The egg may rise during baking, but it will sink down to “muffin top” size while cooling.
Nutrition Facts
- Servings: 6
- Calories: 75.4kcal/315.6kJ (per serving)
- Fat: 5.2g (per serving)
- Carbs: 0.7g (per serving)
- Protein: 6.0g (per serving)
