Keto Breakfast Egg Souffle Cups
This puffy, soft, delicious keto recipe is low carb, packed with protein and the easiest breakfast idea to prepare.
Ingredients
Servings 6
Calories 113kcal
Ingredients
- 6 eggs large
- 2 tbsps coconut milk
- 2 tbsps ricotta cheese
- ¼ tsp nutmeg
- 1 cup spinach fresh
- 1 cup mushrooms fresh
- ¼ cup cheddar cheese
- 2 tbsps parmesan
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat the oven to 300F and grease a cupcake mold.
- Cut the mushrooms and cheese into small pieces. Break the eggs and put in a bowl and add all the ingredients: coconut milk, ricotta cheese, spinach, nutmeg, mushrooms, cheddar cheese and Parmesan cheese. Season with salt and pepper to taste.
- Pour mixture into the cupcake containers with the help of a spoon. Bake in the oven for 15 minutes at 300F or until the soufflés are fluffy and golden. You can cover it with a little more cheese, add coriander or chives.
Nutrition
Calories: 113kcal | Carbohydrates: 2g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 172mg | Sodium: 322mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 789IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg