Cheese and Veggie Egg Cups
Cheese and Veggies egg cups, these egg cups are like a soufflé, they are easy to make, absolutely delicious, and packed with protein. These low-carb egg cups are the perfect keto friendly breakfast and so easy to make.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- Non-stick cooking spray
- 4 large eggs
- 1 cup diced veggies of choice
- 1 cup shredded cheese
- 4 Tbs half and half
- 1 Tbs chopped cilantro
- Salt and Pepper
Grease 4 ramekins
In a medium bowl, whisk eggs, vegetables, half the cheese, half and half, cilantro, and salt and pepper together.
Divide between the ramekins
Place ramekins in the air-fryer basket, set temperature to 300 degrees F for 12 minutes.
Top the cups with remaining cheese.
Set air-fryer to 400 degrees F, cook 2 minutes until cheese is melted and lightly browned.
Calories: 195kcal | Carbohydrates: 7g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 191mg | Sodium: 265mg | Potassium: 197mg | Fiber: 1g | Vitamin A: 2790IU | Vitamin C: 4.7mg | Calcium: 193mg | Iron: 1.3mg