KETO Cupcake Egg with Parsley Flower

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

Ingredients:

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

  1. Pre-heat the mini oven
  2. Cracks the eggs into the muffin/ cupcake tray (6 cups)
  3. Line in the purple onion
  4. Sprinkle the pink salt
  5. Add in the mozzarella cheese
  6. Decoration with the parsley on top
  7. Baked in the mini oven at 350F for 20 minutes
  8. Ready to serve!