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Keto Bacon Egg Cups

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Keto Bacon Egg Cups is the perfect breakfast recipe that you can prep ahead for those busy work mornings!

Keto Bacon Egg Cups are the perfect low carb recipe to make for breakfast or brunch. You can prepare these Keto Bacon Egg Cups ahead of time and then heat them up when company is getting ready to arrive or pull them fresh out of the oven. It is even better to make them ahead for those busy work mornings!

I personally like to batch cook them on Sunday.  I double the recipe and prepare and bake and then place into the refrigerator.  Each morning I simply microwave them for 30-45 seconds and enjoy!  It makes for an easy breakfast on the go and is a great way to menu plan and prep ahead.  Also great with managing portions.

Keto Bacon Egg Cups is the perfect breakfast recipe that you can prep ahead for those busy work mornings!

This is a delicious breakfast that is full of taste and easy to make.  It is Gluten Free (just be sure your Bacon is nitrate free and gluten free) and it is also Paleo (when you eliminate the cheese).  Depending on if you eat dairy or not, it is your choice to add it or not.  You can eliminate the cheese and add spinach or do a combo of both.  I hope you enjoy Keto Bacon Egg Cups as much as I do.  This recipe is included in our popular Beginner Keto Meal Plan.

 

5 from 1 vote
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Bacon Egg Cups

These are perfect for a brunch!

Course Breakfast
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12
Author Stephanie Ertel

Ingredients

  • 12 slices bacon sugar free
  • 8 eggs
  • 1/2 cup shredded cheddar cheese
  • pinch of salt
  • 1/4 tsp black pepper
  • 1/4 cup green onions diced
  • 1/2 cup chopped fresh spinach optional

Instructions

  1. Preheat oven to 350 degrees.
  2. Whip the eggs, salt, pepper and cheese with a fork.
  3. Spray non stick spray in 12 muffin tins.
  4. Wrap each piece of bacon inside the sides of each muffin cup.
  5. Fill each bacon lined muffin cup 3/4 of the way with the egg mixture.
  6. Sprinkle green onions on top of egg mixture.
  7. Bake for 30-35 minutes, until the egg cups are golden brown and don’t jiggle.
  8. Use a knife to scoop them out of the tins.
  9. Serve immediately.

Recipe Notes

If you are preparing them ahead of time to freeze later. Bake and let cool for 10 minutes. Then wrap each one in saran wrap then place in freezer ziploc bag. Place in freezer. When ready to prepare. Thaw in fridge overnight and microwave for up to 1 minute prior to serving. 

Be sure to check out these other Breakfast recipes:

Breakfast Fruit Pizza

Frozen Blueberry Muffins

Bacon and Hash Brown Egg Bake

French Toast Casserole

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Comments

  1. Bill Bradski

    November 27, 2017 at 8:50 am

    Have you ever reheated these in the microwave? Our oven takes about 20 minutes to heat up, which doesn’t work on the crazy mornings.

    Reply

  2. Bern

    December 15, 2017 at 12:18 am


    hI, not to seem obtuse, But how long do you reheat these in the microwave, I’m guessing 30 seconds at full power?

    also, I’m about to try this recipe / plan: To be honest, this feels a little skimpy for breakfast, one egg/one piece of bacon. I eat breakfast at 6am. I think I’m going to be , oh, chewing my wrist rest on my desk by 10am…

    Am I missing something, some page of the outline. Thanks!!!

    Reply

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