Five Budget Keto Lunchbox Recipes with Egg Cupcakes

Ingredients

• Recipe 1: 3 eggs; Recipe 2: 2 eggs; Recipe 3: 2 eggs; Recipe 4: 2 eggs; Recipe 5: 3 eggs Eggs
• half a cup Parsley
• Recipe 1: quarter cup; Recipe 5: quarter cup Green onion
• as specified for each recipe Salt
• as specified for each recipe Pepper
• as specified for each recipe Baking soda
• 1 piece Zucchini
• quarter of a piece Carrot
• half an onion Onion
• 75 grams Turkey luncheon meat
• 75 grams Chicken luncheon meat
• 3 cubes Kashkaval or mozzarella cheese
• 100 grams Non-melting white cheese
• 10 pieces Pitted black olives
• 3 pieces Chopped mushrooms
• half a piece Green bell pepper
• half a piece Red bell pepper
• 100 grams Kashkaval cheese
• as desired Animal ghee, for greasing the pan
• as desired Animal butter, for greasing the pan
• as desired Olive oil, for greasing the pan
• as desired Coconut oil, for greasing the pan
• a pinch Oregano
• as desired Cumin
• as desired Dried coriander
• as desired Himalayan salt, iodized salt, or any organic salt

Instructions

1. Grease the cupcake pan with animal ghee, animal butter, or olive oil; the chef also mentioned that coconut oil can be used for the cupcake pan.
2. For Recipe 1, place 3 eggs, half a cup of parsley, quarter cup of green onion, salt, pepper, and baking soda in a mixing bowl, then mix the ingredients well.
3. For Recipe 1, pour the egg mixture into the greased cupcake pan.
4. For Recipe 2, place 2 eggs, 1 zucchini, quarter of a carrot, half an onion, salt, pepper, and baking soda in a mixing bowl, then mix the ingredients well.
5. For Recipe 2, pour the mixture into the greased cupcake pan.
6. For Recipe 3, place 2 eggs, 75 grams of turkey luncheon meat, 75 grams of chicken luncheon meat, salt, pepper, baking soda, and 3 cubes of kashkaval or mozzarella cheese in a mixing bowl, then mix the mixture well.
7. For Recipe 3, pour the mixture into the greased cupcake pan.
8. For Recipe 4, place 2 eggs, 100 grams of non-melting white cheese, 10 pitted black olives, salt, pepper, and baking soda in a mixing bowl, then mix the ingredients well.
9. For Recipe 4, pour the mixture into the greased cupcake pan.
10. For the recipes poured into the cupcake pan, place the tray in an oven preheated to 200 degrees with top and bottom heat and a fan.
11. Watch the cupcake pan tray in the oven, as the time varies from one oven to another.
12. For the chef's version of Recipe 5, put a little animal ghee in a frying pan over the heat.
13. Add the green onion to the pan and sauté until wilted.
14. Add the green bell pepper, red bell pepper, and mushrooms to the pan, then stir the vegetables until roasted and wilted.
15. Remove the vegetables from the pan and set aside.
16. In a mixing bowl, beat the eggs with salt, pepper, and a little baking soda for Recipe 5, as explained by the chef for the frying pan.
17. Pour the egg mixture into the pan and leave it over low heat until it sets.
18. Cover the pan while the eggs cook over low heat.
19. Spread the cooked vegetables over the eggs in the pan, then add the cheese on top.
20. Carefully flip the eggs in the pan so they do not break, then leave briefly until the cheese melts.
21. Serve the recipes once cooked.