RAPIDE Gâteau au fromage dans une tasse keto / cétogène / sans gluten

Preheat the oven to 375°F (190°C).

Heat olive oil in a skillet over medium heat.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add sliced mushrooms and cook until softened, about 5 minutes.

Stir in spinach and cook until wilted, about 2 minutes.

Remove from heat and let cool slightly.

In a bowl, whisk together eggs and heavy cream until well combined.

Season the egg mixture with salt, black pepper, and nutmeg.

Fold in the sautéed vegetables and cooked bacon.

Grease a muffin tin and line each cup with a crepe.

Pour the egg and vegetable mixture into each crepe-lined cup.

Sprinkle cheese on top of each cup.

Bake in the preheated oven for 20-25 minutes until set and golden.

Let cool for a few minutes before removing from the muffin tin.

Garnish with chopped parsley before serving.

Equipment Needed

Spice Level:

Dietary

Allergens