Description
Born from brunch chaos and now a family staple, these bacon-wrapped egg cups are portable, protein-packed, and perfectly keto. Whether you’re dashing out the door or dancing in the kitchen with the kids, this make-ahead marvel turns breakfast into a celebration. Smoky bacon, creamy eggs, melty cheese—it’s the low-carb comfort food you didn’t know you needed.
Ingredients
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6 slices thick-cut bacon (or turkey bacon)
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6 large eggs (or duck eggs if you’re feeling fancy)
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¼ cup shredded cheese (cheddar or mozzarella)
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Salt & pepper to taste
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Optional: diced veggies, spinach, jalapeños, herbs (chives, thyme)
Instructions
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Preheat Oven:
Set to 375°F (190°C). Warm your muffin tin inside the oven while preheating. -
Prep Bacon:
Lightly cook bacon in a skillet (2–3 minutes per side) until just browned but still pliable. -
Line Muffin Tin:
Lightly grease tin. Curl a bacon slice into each cup, overlapping ends to create a nest. -
Add Eggs:
Crack one egg into each bacon-lined cup. For scrambled eggs, whisk with a splash of cream and pour in. -
Top & Season:
Sprinkle cheese and your favorite extras on top. Finish with salt, pepper, and a pinch of paprika if desired. -
Bake:
Bake 15–18 minutes. Let cool 5 minutes before removing. Use a butter knife to lift if needed.
Notes
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Make-Ahead Magic: Store in fridge up to 4 days. Reheat in microwave or air fryer.
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Customize: Add different cheeses, herbs, or swap eggs for egg whites.
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Freezer-Friendly: Freeze cooled cups; thaw overnight and reheat for an instant breakfast win.
- Prep Time: 10 min
- Cook Time: 18 min
Nutrition
- Calories: 180 per cup
- Fat: 14g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 11g