Looking for a delicious low-carb dinner option that’s packed with protein and melty cheese? These Cheesy Baked Chicken Cups are the perfect solution! With a crispy parmesan base and layers of flavor, this recipe is both easy to customize and sure to become a family favorite.
Ingredients
- Ground chicken (or substitute with turkey, ham, or beef)
- Grated parmesan cheese
- Eggs (1 per cup)
- Smoked paprika
- Salt and pepper
- Hot sauce (optional)
- Provolone cheese slices
- Shredded mozzarella
- Cooking spray or butter (optional)
Instructions
- Preheat your convection oven to 375°F (190°C).
- Create a parmesan cheese base in each cup of your muffin tin. The parmesan will release oil while cooking, creating a natural non-stick surface. For extra protection against sticking, you can spray the sides with cooking spray or brush with butter.
- Add your ground chicken mixture on top of the parmesan base.
- Crack one fresh egg into each cup.
- Season with:
- A sprinkle of smoked paprika
- Salt and pepper to taste
- Your favorite hot sauce (we recommend a creamy, smoky variety with medium heat)
- Top each cup with a slice of provolone cheese (or substitute with gouda or your preferred cheese).
- Bake until the eggs are nearly set and cheese is melting.
- In the final few minutes, top with shredded mozzarella and return to the oven until melted and slightly golden.
Recipe Tips
- The parmesan base creates a flavorful non-stick surface as it heats up
- Feel free to customize the protein – ground turkey, ham, or beef all work well
- For those sensitive to heat, the hot sauce can be omitted
- Perfect for meal prep and keto/low-carb diets
- Can be made dairy-free by omitting the cheese toppings
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Looking for more delicious low-carb recipes? Check out our collection of keto-friendly meals that don’t sacrifice flavor!
[Recipe time: 30 minutes | Servings: 6 cups | Calories per serving: 350]
