Cheddar Egg Cups
Our Face Rock cheddar broccoli egg cups are a great way to keep low carb, keto friendly, and just plain delicious bites on hand. These whip up quickly and make for great grab and go snacks. Our winter warming black pepper infused Pepper Alpine cheddar adds a snappy hit to every bit, or try In Your Face for more heat.
We added turkey to a few, ham to a few, and left a few plain. Feel free to experiment with spices you enjoy. We liked how garlic and smoked paprika rounded out the black pepper. Thyme and onion, or cumin and chili powder would also be great flavors.
Use any of our cheese in these tasty bites! We recommend our bold flavors In Your Face, and Vampire Slayer.
Pepper Alpine Egg Cups
Cheddar Broccoli egg cups are a great option for low carb, keto friendly, and just plain delicious bites.
6 oz Pepper Alpine Cheddar, shredded
1 ½ t. salt
½ t. smoked paprika
½ t. garlic powder
- 1 ½ cups broccoli, steamed and chopped
- Chopped turkey, ham, sausage or bacon (optional)
Preheat oven to 400°. Line a muffin tin with paper or silicone liners. Coat liners with cooking spray.
In a large mixing bowl, whisk eggs together with salt, paprika and garlic powder. Stir in broccoli and 1 cup shredded Pepper Alpine.
Divide egg mixture evenly into muffin tins, filling each about 2/3 full. If desired, sprinkle chopped protein into each cup. Top each cup with a sprinkle of the remaining cheddar.
Bake for 12-15 minutes, or until set.