Veggie Quiche Cups (low carb)

Happy Monday everyone! Yesterday was grocery day so my fridge is stocked full of wonderful ingredients to start meal prepping for the week. This is seriously my favorite day of the week!

Part of the point of this blog is to start converting baking recipes to be keto-friendly. However, the recipe I’m going to share with you today is one of my own that happens to be keto worthy and is one of my favorite breakfast snacks. Please let me know if you try this and what you think! -Jen

Veggie Quiche Cups

Servings: 12               Prep Time: 30 minutes               Bake Time: 22 Minutes               Total Time: 52 Minutes


  • 1/4 Yellow Onion, chopped
  • 1/2 cup sun dried tomatoes, julienne
  • 1/2 Red Bell Pepper, chopped
  • 1/2 Green Bell Pepper, chopped
  • 1 1/2 Garlic Cloves, minced
  • 3/4 tsp. Salt
  • 1/4 tsp. Black Pepper
  • 8 Large Eggs
  • 1/4 Cup Heavy Cream
  • 1/3 Cup Shredded Cheddar Cheese
  • 4 pieces cooked bacon, broken into pieces (Optional)


Pre-heat the oven to 350° F. Grease a 12 compartment muffin tin with butter or cooking spray. Chop all vegetables into bite sized pieces. Combine in a bowl and add seasonings. In a separate bowl, combine eggs and heavy cream. Whisk until completely scrambled. Add in chopped vegetables (and bacon if using) and mix.

Spoon mixture into the muffin tin, filling each 2/3 full. Add shredded cheese to the top of each quiche. Bake for 22 minutes or until edges start to brown. Let cool for 10 minutes and serve.

Refrigerate leftovers for up to 5 days.

Did you make this recipe? Tag me on Instagram and use hashtag #jens_baking_adventures_