I have discovered a new love and it is for these egg cups! I am obsessed with making them. They are so easy and can be made ahead of time, and stored in the fridge after being cooked for several days.

These would be perfect to make ahead of time for hosting brunch. The can be made the day before and stored in the fridge until you’re ready to get cooking!

I also love to make these on Sunday night and bring them to work for lunch throughout the week.

I hope you enjoy these little cups of joy as much as I do!! Did I mention this is deliciously Keto/Low Carb!

NOTE: I baked these in cocottes (sorry, the ones I have are no longer available!) that hold 9 oz. You could use 1-2 egg whites in a smaller dish and adjust the cooking time.

Asparagus & Pepper Egg Cup Bake

12 Eggs
4 Spears of Asparagus, Diced
1/2 Yellow Pepper, Diced
1/2 cup Mozzarella
4 Tbsp Heavy Cream
1 tsp Garlic Powder
1 tsp Onion Powder
Salt and Pepper to taste

Preheat oven to 400 degrees.

Start greasing each baking dish. Once greased, crack the eggs, using only the egg whites, into each dish – 3 egg whites per dish. Season with salt and pepper and equally distribute the garlic and onion powder between t the 4 dishes. Add 1 Tbsp of mozzarella to each dish and beat with a fork to combine.

Next, divide the asparagus and yellow pepper equally between the 4 dishes. Top each with 1 Tbsp mozzarella.

Lastly, drizzle 1 Tbsp of heavy cream over the top of each dish, this helps keep the eggs nice and moist!

Place all 4 dishes onto a baking sheet and place it in the oven, cook for 20-25 minutes, depending on your preferred level of doneness (is that even a word?!).

Allow to cool for a few minutes before digging in!