Low Carb, Keto Friendly Egg Cups

Hello Friends! I hope you had a wonderful Thanksgiving. We had a nice, quiet day with our dear friends. We had more than enough food and everything was absolutely delicious. All of us laughed until our bellies hurt and made sure to give thanks for all of the blessings into our lives. With all of the negativity in the news every day, it is more important than ever to focus on the positive things in our lives. I know that I for one, am blessed beyond measure!

Keto and low-carb diets are all the rage right now, so I took one of my favorite quiche recipes and converted it into crustless egg cups. I’m not following a low-carb or Keto diet, but I do find I feel better physically if I don’t eat a lot of bread. These low carb, keto friendly egg cups don’t lack flavor and will leave both your tummy and your taste buds satisfied.

Start with some diced pancetta. Add to a small dry pan and cook until desired crispness is reach. Pancetta is cured pork belly that is not smoked like bacon. Bacon can certainly be substituted here if you prefer that smoky flavor.

Drain the cooked pancetta on paper towels.

Look at that crispy deliciousness. This recipe makes a dozen egg cups, so there really isn’t a ton of pancetta in each serving. However, it’s extremely flavorful, so you don’t need a lot.

Mrs. Erica on You Tube talked about these Parchment Paper baking cups. She is always sharing great tips and tricks on her channel, so if you’re not subscribed, go and check her out. She’s also a sweetheart and has the most adorable decor in her house.

Parchment baking cups are better than traditional baking cups, because nothing will stick to them. If you’ve been frustrated in the past by food sticking to your cupcake liners, give these a try.

Line a muffin tin with baking cups and add pancetta and sliced green onions to the bottom of each cup.

Just divide the pancetta evenly between 12 muffin cups and add your desired amount of green onions. This recipe calls for 6 green onions and some should be reserved to top the egg cups once the eggs are added to the muffin cups.

Add some grated gruyere to each muffin cup. Don’t bother measuring here, just place a generous pinch of cheese in the bottom of each cup.

For the egg mixture, take 1 dozen eggs along with 1/4 cup of half and half, 4 ounces of Marscapone cheese and salt and pepper. As you can see in the image below, the Marscapone won’t mix completely with the eggs and that is ok because the result will be creamy chunks of cheese in each bite. Just try to break up the Marscapone into smaller pieces.

Divide the egg mixture evenly between the 12 muffin cups and top with more gruyere and green onions. Using a bowl with a pouring feature will make fill-in the cups easier. Tupperware has a Mix-N-Store Pitcher that I use in my kitchen. Mine is a much older version, but serves the same purpose.

Bake at 350 degrees for 25 minutes and allow to cool before serving. Make a nice brunch by preparing a nice fruit salad to go with them. Even if you’re not worried about carbs, these Low Carb, Keto Friendly egg cups are a must-try! They reheat really well, so they would make a great Christmas morning breakfast treat.

They aren’t the most beautiful things to look at, but trust me when I say that you’ll savor every bite. Make them at home and then come back and leave me a comment and let me know how you liked them. Post a picture of your creations on Social Media using the hashtag #ketchumkitchen so that I don’t miss out on seeing your posts.

Thank you for stopping by my kitchen, where everything, without exception, is made from the ♥

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