Baked Pumpkin Egg Cups
Prep 15 min · Cook 30 min · Serves 4 · easy
Delicious and nutritious keto-friendly breakfast baked in a pumpkin shell.
Ingredients
- 4 small pumpkins, halved and seeds scooped out
- 8 eggs
- 1/4 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 4 slices crumbled bacon, cooked until crispy
- salt and pepper, to taste
Instructions
- 1
Preheat oven to 375°F.
- 2
Scoop out the seeds from the pumpkin halves, leaving a small well in the center.
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