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With just 1 gram of net carbs each, these bacon egg cups are a perfect breakfast and brunch meal when you‘re on a keto diet. You can make them ahead and have them for the days to come!
These bacon egg cups are flavorful, nutritious, and just so satisfying to eat! Keto-friendly, high protein and gluten-free.
But let‘s face it: Mornings can be so hectic. You barely have time to brush your teeth and get dressed… Let alone make a healthy keto breakfast. That‘s where these bacon egg cups come in handy.
They are packed with flavor. The crispness of the bacon compliments the creaminess of the eggs. And the melted, ooey-gooey cheese takes everything over the top.
Ingredients You‘ll Need
Bacon slices (6)
Eggs (6)
Salt (to taste)
Black pepper (to taste)
Mature cheddar cheese (1/4 cup, shredded)
Dried oregano (to taste)
How to Make Keto Bacon Egg Cups
Step 1. First of all, get your oven ready and preheat to 400F (200C). We want it to be at that temperature when we‘re ready to bake egg cups.
Now, get a regular muffin tin like this one here and wrap the insides of it with bacon slices. You should be using thin bacon slices for this to work. Bake the bacon in the oven for 10 minutes and then take it out.
Step 2. If you haven‘t shredded your cheddar, get a grater and do it. Grate just enough to have around ¼ of a cup. We don‘t need a lot of it.
Step 3. Now, when the bacon is out of the oven, we‘ll want to pour out the excess grease. We want to make sure our egg cups are firm enough to stay together.
Afterward, crack an egg into each muffin cup. Do make sure that bacon slices are hugging the walls of the muffin tin so that the egg sets right into the middle.
Step 4. Finally, sprinkle with some salt, black pepper, and grated mature cheese. I finished them up with a little bit of oregano. However, you can use any herb of choice.
Step 5. Now, just pop that right into the oven and bake for another 10 minutes.
Step 6. Remove the bacon egg cups from the tin with a spoon or a knife.
How Long Can You Keep Egg Muffins in the Fridge?
You can keep egg muffins in the fridge for up to 5 days. Just make sure you store them in airtight food storage containers to keep them fresh longer.
I recommend these glass food storage containers here. If you prefer something lighter, these BPA-free plastic food storage containers are a good option.
How to Reheat Egg Cups?
To reheat these egg cups, all you need to do is pop them in the microwave. Then heat them for 20 to 30 seconds.
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Watch Full Instructions
Bacon Egg Cups
Ingredients
- 6 bacon slices
- 6 eggs
- salt and black pepper
- 1/4 cup mature cheddar cheese shredded
- dried oregano
Instructions
- Preheat the oven to 400F (200C). Wrap the inside of the muffin tin with bacon.
- Bake the bacon for 10 minutes and take it out of the oven. Pour out the excess grease. Afterward, crack eggs into each muffin cup.
- Sprinkle with salt, pepper, and mature cheddar cheese. Finish with a pinch of dried oregano.
- Bake for another 10 minutes and removed the muffins with a spoon or a knife.
Recipe Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were so quick, easy, and delicious! I modified them by using a slice of Canadian bacon in each, mixing up the egg and seasoning before pouring in, and reducing the cooking time (since the bacon is pre-cooked.)
I used thick cut bacon to make a more supportive cup. In doing so, I cooked the bacon for 14 minutes. I then added egg, cheese with the salt and pepper. I cooked this for 10 minutes at 400 degrees. I then turned up the oven to 425 degrees to crisp the top of the bacon. I love this recipe and it’s perfect for my on the go days to help with my low carb lifestyle.
Nice adjustments, Melanie! I’m glad you liked these egg cups. They’re some of my favorite breakfast! 🙂