This is a very simple breakfast and yet fit into Keto diets particularly suitable for those have limited time to prepare their breakfast. I usually bake the eggs with different ingredients during the weekend for the upcoming entire week. This cupcake eggs are protein fuel for the breakfast, and i normally will pair it with some frozen vegetables and cheese to create a complete balance meal.
KETO Cupcake Egg with Parsley Flower
Eggs – 6 pcs
Mozzarella cheese – 120g (seperate to 6 portions – 20g for each)
Pink salt – to taste
Purple onion – 5g for each cup
Parsley – for decoration
How to do KETO Cupcake Egg with Parsley Flower
- Pre-heat the mini oven
- Cracks the eggs into the muffin/ cupcake tray (6 cups)
- Line in the purple onion
- Sprinkle the pink salt
- Add in the mozzarella cheese
- Decoration with the parsley on top
- Baked in the mini oven at 350F for 20 minutes
- Ready to serve!