Keto Fajita Veggie Egg Cups

Breakfast, lunch, or snack - you name it! You can eat these Keto egg cups almost any time of day. They’re packed with vegetables and healthy egg protein. The fajita vegetables include a mix of onions, mushrooms, zucchini, and broccoli, which are all Keto-friendly vegetables. The veggies are mixed with a blend of taco-style seasonings. Don’t worry, there aren’t any spicy seasonings that go on the veggies, but you can always include some at your discretion. The egg batter is made with a pinch of crushed red pepper and a sprinkle of shredded colby jack cheese. Omnivores and vegetarians alike can enjoy this Keto recipe.

When Do I Use Muffin/Cupcake Liners Or Pan Spray?

Sometimes it can be a little confusing to know when to use cupcake liners or stick to pan spray in your baking. Paper cupcake liners should be used when you want to maintain moisture in your baked product as well as to protect your product from burning. In most cases, cupcake liners are used with cupcakes and desserts, which is part of why baked sweets stay moist. In this case, keeping moisture trapped in your egg cups will result in soggy, underbaked eggs. You can be liberal with the pan spray to ensure there’s no burning!

Meal Prepping With Egg Cups

If you want to prepare these Keto egg cups in advance to save you time later, you can cook the vegetables and fill your muffin tray with them. Then, whisk together the egg batter and store it in your fridge overnight. The next day, you can simply pour the egg batter over the veggies and send the muffin tray straight to the oven. For storing leftovers, allow the egg cups to cool entirely. Then, store the egg cups in your refrigerator in an airtight container for up to 5 days. If you want to freeze the egg cups, wrap them individually in plastic wrap and always thaw them in your refrigerator first before reheating.

Jessica L.