About
These egg cups are a great breakfast on-the-go, a yummy snack, or part of a healthy keto lunch! This recipe especially leaves you with ultra moist and spongy egg cups, thanks to the tuna melt filling inside. All your classic flavors are there – even a sprinkle of melted cheddar and a bite of juicy tomato!
Ingredients
- 1 can – each 5 ounce net weight tuna
- ⅛ teaspoon salt
- 1 tablespoon mayo
- ¼ teaspoon celery seed
- 2 tablespoon, shredded cheddar cheese
- 6 grape grape tomato
- 6 large raw egg
- ½ tablespoon heavy cream
- ⅛ teaspoon salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon onion powder
Instructions
- Preheat an oven to 350 degrees and spray 6 muffins tins with pan spray. In a bowl, mix together a drained can of tuna, the first amount of salt, mayo, celery seed, and shredded cheddar.
- Portion out the tuna mixture into each muffin tin. Then, cut each grape tomato in half and place 2 halves in each muffin tin.
- In the same bowl or a new one, whisk together the remaining ingredients. Pour the egg mixture over the tuna in each muffin tin.
- Bake the tray for 18-20 minutes, until the egg is cooked through and the tops are lightly golden.
Nutrition Facts
- Servings: 6
- Calories: 127.6kcal/534.1kJ (per serving)
- Fat: 8.5g (per serving)
- Carbs: 1.2g (per serving)
- Protein: 11.2g (per serving)
