Quick and easy capicola egg cups

Quick and easy capicola egg cups

Weekday mornings can be pretty hectic, so here's a delicious and healthy lifehack to save the day. Prepare these keto egg cups on Sunday night to have them ready for the busy week ahead. This will be your secret weapon for a foolproof breakfast!

Quick and easy capicola egg cups

Weekday mornings can be pretty hectic, so here's a delicious and healthy lifehack to save the day. Prepare these keto egg cups on Sunday night to have them ready for the busy week ahead. This will be your secret weapon for a foolproof breakfast!
USMetric
3 servingservings

Ingredients

  • 3 oz. 75 g capicola or bacon, in slices
  • ¾ cup 175 ml (75 g) cheddar cheese, shredded (optional)
  • 6 6 large egglarge eggs
  • salt and pepper
  • thinly sliced fresh basil, for garnish (optional)

Instructions

Instructions are for 3 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C). Spray 6 wells of a standard-size muffin pan with nonstick cooking spray.
  2. Place a slice of capicola in each of the 6 greased wells, forming a bowl shape. If using cheese, sprinkle 2 tablespoons into each of the cups formed by the capicola.
  3. Crack an egg into each cup and season with salt and pepper.
  4. Bake for 12 to 14 minutes, until the egg whites are set. Serve hot, garnished with basil, if desired.

 

Tip!

You can use prepackaged or deli capicola, or substitute other meats, like ham or bacon.

This recipe can easily be doubled or tripled for meal prep. Store the egg cups in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.

About the recipe

This recipe is part of a collaboration with Suzanne Ryan and comes from her book "Simply Keto: A Practical Approach to Health & Weight Loss, with 100+ Easy Low-Carb Recipes". Copyright © 2017, Suzanne Ryan

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9 comments

  1. Herta
    Hi all, just a thought regards pizza recipes and the like. Instead of just mentioning number of servings could you give an idea of how many whole pizzas, or similar, the recipe makes please.
  2. Una
    Never heard of capicola! Is it Parma ham or something like that?
  3. Sue Harney
    I looked it up!!! This is what I found about Capicola.... https://www.thedailymeal.com/what-is-capicola/5814
    Reply: #4
  4. Una
    Thanks Sue for trying! Just wished I didn't have to keep get to g the dictionary out as a Brit for so.e of these recipes. And wish they'd get rid of tbsp and give weights or mls. No idea what a tablespoon - it a cup - is in size
  5. LaurenAnne
    When you have the cheddar cheese as optional, am I correct to assume that it's not included in the nutritional information? It would be nice to see the nutrition counts if it was included.
  6. Deborah
    Yes, Would like to know that as well , as a newbie, do I had the cheese as extra or not ? Thank you
  7. Joyce
    I just read Una's post from September 2018 and wanted to point out that on the recipes there is an option to switch the measurements from US to Metric. It's on the left side above the recipe next to the servings that can also be changed. The nutritional information is always given below the recipe, you just have to click on the word 'Nutrition' and a box containing everything you need to know drops down. These things are easy to miss I guess.
  8. monika b.
    It would be nice to get an answer to all the questions above. Thank you.
    Reply: #9
  9. Kristin Parker Team Diet Doctor

    It would be nice to get an answer to all the questions above. Thank you.

    Which question do you still want an answer for?

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