Ok, that’s the name I’m using for them. Officially. Cream. Cheese. Cups.
Guys, you are seriously going to rage when you hear how simple these are and how basic the recipe is – *I’m sorry* for taking longer than I said I would to post this. I’m still adjusting to life going from working zero time to full time, plus a 2-hour commute and the gym and meal prepping. It’s a lot. I’m trying my best!
This is what I’ve been eating for breakfast lately and they’re the bomb.com.
- 8 oz neufchatel cream cheese (lower carb than regular cream cheese; check the brand though. Kroger and Philadelphia have ~1g net carb per serving; Great Value brand has 2)
- 4-6 large eggs (I like 4 lately! Play around with it to see what you like 😄)
That’s it. End of ingredients.
SEE WHAT I MEAN, HOW EASY THESE THINGS ARE?!
Preheat your oven to 350. Soften the cream cheese, then combine it with the eggs. Mix it up (I use an immersion blender; a food processor or mixer would work too) until it’s like a soupy batter. Pour it into silicone muffin cups (I mix mine in a 4cup measuring cup for easy pouring) or a WELL-greased muffin tin (Note: I haven’t tried that; my old egg cups always stuck so I bought the silicone ones and love them). Don’t overfill! These *will* rise when they cook. I stick to about 1/2 full cups.
Cook at 350 for 25 minutes. Boom. Done.
Makes 12 cups, macros for 1 using my exact ingredients are:
82 cals / 0.7g carbs / 6.5g fat / 5g protein
Now, these are kind of like savory cheesecake taste. They’re not eggy to me, but it’s not like eating a big bite of pure cream cheese. You can totally make them your own – add cinnamon, splenda, spices, cheese, veggies, bacon, sausage, whatever! This is just the base recipe to get you going, and what I’ve been posting pictures of for a while. I haven’t gotten fancy with mine yet; I like the originals too much.
Oh, and – store these in the fridge. I keep mine in a ziploc container and they’re fine for a week. Maybe longer, idk – mine are always gone before that.