When we hit our one year marker of being on a keto diet we realized how many tips and tricks we had come up with to help us stay committed to the lifestyle. We’ve incorporated intermittent fasting, bullet proof coffee and bulk meal prepping into our day to day. But, one of our favorite tricks is Bacon Egg Cups! If you have a muffin tin, you can put anything you want in each cup, throw it in the oven and you have the most convenient meal you can think of.
Cheesy Bacon Egg Cups : Convenience Is Our Preferred Method
We especially love this method for breakfast. Most people these days are getting up early to hit the gym or get into work early so, naturally, there is a loss of time to fill up with a hearty breakfast. That’s where these bacon egg cups come in for the win! We keep it pretty simple with this recipe while still amping up on the flavor and macros to get your day started off just right!
Bacon Egg Muffin Cups: Breakfast On The Go!
Our biggest tip for this recipe is to try and pack as much as you can into each cup. Don’t worry about them overflowing, that’s only a good thing in this case. Once you pop them in the oven they will rise and fall, becoming a perfectly dense, cheesy, bacon packed egg cup.
You can grab a couple before you head out the door and microwave them at work or eat them right in the car. They are the perfect accessory for the hand you won’t be using on the steering wheel hehe.
Egg Cups with Bacon: Fill Them However You Want!
The best part about this recipe is that you can fill the egg cups with any ingredients you like. You can even throw in some broccoli, chicken and soy sauce for an asian twist and eat them for lunch! Take it from the egg cup experts (that’s us!) – this tip will make your life a heck of a lot easier.
This recipe was featured in Womens Health Magazine!
Search “KetoConnect – Bacon Egg Cups” on MyFitnessPal
Bacon Egg Cups
Instructions:
- Start by cooking the bacon. This can be done on the stove top or in the oven. Since we will be using the oven anyway, I find it easiest to just use that. Bake bacon for 30-40 minutes at 350 degrees.
- Allow bacon to cool. Crack a single egg into cup of a muffin tin.
- Chop bacon into 1/4 inch pieces and add 1/2 strip of bacon to each egg cup.
- Add 0.25 oz of cheddar cheese to each egg cup.
- With a fork, break each yolk and stir the ingredients together lightly.
- Bake egg cups for 25-30 minutes at 350 degrees.
Can I use silicon baking cups for this, and if so, do I need to put them in the muffin pan still, and does it change the cooking time at all?
You can use it at the same cooking time. You may need to use something like a muffin pan if your silicon cups aren’t strong enough to stand up with the filling in them.
I am looking forward to making these egg cups. What if I used 1/2 dozen eggs, 1/4 cup of milk, some grated grated cheese ( 2tlb spoons) some bacon pieces and some red onion and chopped bell peppers. What would the calorie and nuitrition count be if using a regular size muffin tin? I am trying to avoid carbs to some extent. Thank you
You can use My FitnessPal to add up all the ingredients and divide that by how many muffin tins you use. That will get you your nutrition.
SO excited to try these muffins! Thanks everyone for your comments which are very helpful!
Thanks for sharing – I am new to Keto. Actually I was supposed to be doing Keto for years, but only just started with serious intent. I have allergies to all the grains, legumes, seeds and many fruits, so Keto makes me feel wonderful! I tried these in the freezer and did not care for them. Rubbery texture. This is like a little Quiche – so folks can look to those recipes for different ideas.
Hey Matt & Megha! I can’t thank you guys enough for what you do! Even though I’ve been following you guys for months now, this was the first recipe I’ve tried. I figured this was one I could pull off very easily. I only made 2 in a 12 slot muffin tin and after 20 minutes in the oven at 350 degeees they came out perfect! I loved them and will definitely be making 12 next time! Thanks again guys.
Has anyone tried using avocado in these?
My oven might run a bit hot because these were ready in 15 minutes and were delicious! Served them with guacamole.
Can you freeze these?