Southwestern Egg Cups – Keto Meal Prep

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I am a huge fan of quick and easy breakfasts, especially during the school year. These egg cups are so easy to throw together and more importantly, easy to grab on your way out the door in the morning. They are packed with flavor and heat up really well.

Egg cups on a wooden cutting board

Another great thing about these egg cups is that you can customize them to your preferences. When I am doing a Whole 30, I use coconut milk and leave out the cheese. To make them spicy, leave in the jalapeno, pepper flakes and hot sauce. Be creative and use what you have in your fridge.

These are perfect for your weekly meal prep. I like to put them in a container over spinach and cilantro with a side of fresh pico de gallo or my favorite jarred salsa. It is such a delicious and flavorful way to enjoy a breakfast on the go.

Recipe Tips –

Used in this Recipe:

Mini Muffin Tin

Glass Measuring Cup

Meal Prep Containers

Avocado Oil

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Tex Mex Breakfast Skillet

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Southwestern Egg Cups - Meal Prep

An easy and flavorful breakfast on the go, these southwestern egg cups are the perfect meal prepped breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Latin
Servings 24 Egg Cups
Calories 65 kcal


  • 1 Tbls Avocado Oil
  • 1/2 lb Ground Beef
  • 1 tsp salt
  • 1 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Pepper Flakes
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 1/4 cup Green Onions
  • 1/2 Jalapeno optional
  • 5 eggs
  • 3/4 cup Coconut Milk or cream
  • 2 dashes Hot Sauce
  • 1/2 cup Shredded Cheese optional


  • Preheat oven to 350'
  • Heat oil in a large skillet over medium heat. Add in the bell peppers, green onions and jalapeno and cook for 2-3 minutes. Then turn the heat to medium/high and add in the ground beef and seasonings. Cook until ground beef is cooked through
  • In a large glass measuring cup whisk the eggs, coconut milk and hot sauce until well combined
  • Spray or grease your mini muffin tins and spoon some of the meat mixture into the bottom of each spot in the tin. Then carefully pour the egg mixture over the meat mixture until almost full. Sprinkle cheese on top of each one (if using)
  • Set the tin(s) on top of a rimmed baking sheet in case there is any spillage and place in the oven to bake for 15 minutes. They should be be baked through but still just slightly jiggly in the center
  • Let cool slightly and then remove from the tin


*to keep these Whole 30 compliant, use the coconut milk and omit the cheese


Calories: 65kcalProtein: 3gFat: 5g
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