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.
Notes
Written by
Matt Gaedke
Matt is a former college basketball player turned computer engineer who discovered his passion for health and nutrition after cutting sugar from his diet in 2016. That year he founded KetoConnect with Megha in order to share their ketogenic lifestyle through recipes, videos, and educational content. Matt is always seeking to grow and try new things, a passion he shares with his wife and two amazing sons.
jennifer says
Thanks for the great idea! I make them and loved them. I will make again but it was a pain to clean the muffin tin, any suggestions.
Olivia Kendrick says
Muffin Liners? or you could use a silicon muffin mold
Crystal says
What is the serving size? 1 egg cup or 2?
Cass says
One egg cup.
Dawn says
Is there any specific Rand of bacon you guy’s use?
Olivia Kendrick says
Nope, any kind is fine. Just look for lower carbs. Usually bacon is cured so it has a little sugar and carb in it, which is fine in small amounts.
Wendy says
Love these! I have been eating eggs and meat every morning for 9 weeks…ugh..
Needed to try something else, although this is quite the same ingredients, to tastes different. Made these Sunday night, now I am all set for my work week. I used sausage and put in some spinach(which I am thrilled because I don’t get enough greens). Yum!
Jennifer says
How many can you have at breakfast
Olivia Kendrick says
As many as you want! It will depend on what calorie level you are sticking to and how you eat the rest of the day. 2-3 may be fine for most people.
Gina says
What do you think about using Avacado, mushroom, and spinich in these?
Olivia Kendrick says
Heck yea!! It would be delicious, but obviously, it will change the nutrition info so keep that in mind.
Terra says
Ha!! I randomly found this on Pinterest after spending the day watching your youtube videos. Happy find to be sure but completely weird.
Chasity says
I am curious and I apologize if this question has already been asked. How many muffins per serving? I see the calories, I believe 119 per serving. Somewhere I saw someone said they usually eat two muffins. Thanks!
Olivia Kendrick says
One muffin is one serving.
Suzanne says
Thanks for the tips. I love reading through all of the comments for extra help. We are just starting keto this week and I feel like all the help I can get – the better. 🙂
Debi Ackerman says
These are amazing! I used a triple cheese blend (asiago, parmesan… mozzerella I think) with bacon. My four year old agrees that they’re good…. she stole the one I was eating…lol I had been looking for a recipe like this that used the entire egg instead of murder the egg whites. Thank you!!! I will be making these frequently
Becky says
Can these be made without cheese, for lactose intolerant? Anything different I need to do?
Cass (KetoConnect) says
Just omit it!
Dani says
New to keto…wondering how many I should eat for breakfast!?
Cass (KetoConnect) says
However many you want! Are you tracking macros and calories?
AMANDA LOPEZ says
How many can you eat to equal to 1g carb?
Kortney says
For a bit more of an energy boost, try mixing about a cup of heavy whipping cream into the 12 eggs before pooring. Always trying to fit those fats in there ?? Makes them a bit fluffier. So they dont dense up as much
Monica says
Can these be frozen?? You may have said that somewhere and I just missed it!
Cass (KetoConnect) says
The fridge is probably best!
Sherry says
I have been making something similar for breakfast without knowing it. Beat an egg in a microwave bowl I have sprayed with coconut oil add 1 tbsp Hormel real bacon bits and a sprinkle of Cache Valley shredded cheese. Sometimes I add broccoli or spinach too. Microwave 30-45 seconds and Bingo! Nice hot breakfast. It comes out really fluffy so it tastes like an omelet. I believe it might be just a little lower in fat but I could just put more bacon bits. lol So I just checked and I just started researching the keto today and bought your new recipe book. I have been watching your videos and printed off the Keto on $5 a day meal plan and shopping list. I also did the calculator to know what I needed to find out. I am shocked that there is so much that will be easy and great recipes. Thanks
Sheila Grave says
I’ve just finished making my fourth recipe from your site today: Spring Roll Bow for lunch, Chicken Pizza Crust for dinner, Breakfast Egg Cups for tomorrow morning, and last but not least Cookie Dough Fat Bombs for dessert. In appreciation for all that you both do, I’ve preordered your cookbook from Amazon.
Congratulations on your engagement, and I wish you both the best.
Pamela says
I like my scrambled eggs fluffy! I added quarter tsp almond milk to each cup and wisked with the egg using a fork and then I tried all kinds of ingredients. I didn’t make a whole pan all the same. I made three with the same ingredients, the three with other ingredients and three with yet different ingredients so I had a variety. It’s fun experimenting with ingredients and whisking in the almond milk made them super smooth and fluffy
Brenda says
It the calorie facts per egg cup?
Cass (KetoConnect) says
Yep!
Linda says
Came out perfect! I used my new silicone mold tray!!!!Whoo-hoo!!!!! thanks you two! Linda G