Low-Carb Bacon and Egg Cups
These Low-Carb Bacon and Egg Cups are a simple, delicious, and satisfying breakfast option for those on a keto diet. Packed with protein and flavor, they're perfect for meal prep or a quick morning bite.
Servings 6 cups
Calories 151kcal
Equipment
- Oven
- 6-cup muffin tin
- Non-stick cooking spray
- Cheese grater
- Knife and chopping board
Ingredients
- 6 slices bacon (168g)
- 6 large eggs
- Salt and pepper to taste
- ¼ cup shredded cheddar cheese (28g)
- 1 tablespoon chopped chives (3g)
Instructions
- Preheat your oven to 350°F (175°C).
- Spray a 6-cup muffin tin with non-stick cooking spray.
- Lay a slice of bacon in each muffin cup, circling it around the sides to create a "cup."
- Place the muffin tin in the oven and bake the bacon for 10 minutes until it is partially cooked but not crispy.
- Crack an egg into each bacon-lined cup, being careful not to break the yolk.
- Season each egg with salt and pepper.
- Sprinkle shredded cheddar cheese evenly over each egg.
- Bake in the preheated oven for 12-15 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Remove from the oven and let them cool for a couple of minutes.
- Use a spoon or knife to gently release the bacon and egg cups from the muffin tin.
- Garnish with chopped chives before serving.
Notes
For a variation, try adding diced vegetables such as bell peppers or spinach to the egg mixture before baking.
These bacon and egg cups can be stored in the refrigerator for up to 4 days, making them a great make-ahead breakfast option.
To reheat, simply microwave for 30 seconds or until warm.
Nutrition
Calories: 151kcal | Carbohydrates: 0.6g | Protein: 11g | Fat: 12g | Net Carbs: 0.6g