#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
7 min
cook time
20 min
ready time
27 min
Keto Tuna Melt Egg Cups
These egg cups are a great breakfast on-the-go, a yummy snack, or part of a healthy keto lunch! This recipe especially leaves you with ultra moist and spongy egg cups, thanks to the tuna melt filling inside. All your classic flavors are there - even a sprinkle of melted cheddar and a bite of juicy tomato!
Jessica L.
Net Carbs
1 g
Fiber
0.1 g
Total Carbs
1.2 g
Protein
11.2 g
Fats
8.5 g
128 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tuna
1 can - each 5 ounce net weight
Salt
⅛ teaspoon
Mayo
1 tablespoon
Celery Seed
¼ teaspoon
Cheddar Cheese
2 tablespoon, shredded
Grape Tomato
6 grape
Raw Egg
6 large
Heavy Cream
½ tablespoon
Salt
⅛ teaspoon
Black Pepper, Ground
¼ teaspoon
Onion Powder
¼ teaspoon
Recipe Steps
steps 4
27 min
Step 1
Preheat an oven to 350 degrees and spray 6 muffins tins with pan spray. In a bowl, mix together a drained can of tuna, the first amount of salt, mayo, celery seed, and shredded cheddar.Step 2
Portion out the tuna mixture into each muffin tin. Then, cut each grape tomato in half and place 2 halves in each muffin tin.Step 3
In the same bowl or a new one, whisk together the remaining ingredients. Pour the egg mixture over the tuna in each muffin tin.Step 4
Bake the tray for 18-20 minutes, until the egg is cooked through and the tops are lightly golden.
Comments
Shelly Pax 3 years ago
I was not a fan.
Jan 5 years ago
Really tasty! Substituted onion flakes for onion powder, and skipped the celery seed. (Had none.). Used gouda cheese instead of cheddar. It might be our altitude, I had to cook minimum 25 minutes.