Keto Egg Cups with Bacon & Cheese

Prep Time: 10 mins | Cook Time: 18 mins | Total Time: 33 mins | Servings: 12 cups

If you are looking for another delicious low-carb breakfast, these keto egg cups with bacon and cheese are a must-try! They are the perfect grab-and-go breakfast that you can easily make at any time. An amazing meal-prep option and family-friendly!

Ingredients

8 slices bacon

10 eggs

½ medium onion, chopped

2 ounces spinach, finely chopped

½ medium green pepper chopped

½ c. heavy whipping cream

¼ c. Monterey jack cheese

1 ¾ c. cheddar cheese

1 teaspoon Worcestershire sauce

½ teaspoon red pepper flakes, optional

dash of nutmeg

½ teaspoon parsley for garnishing

½ teaspoon pepper

½ teaspoon salt

How to make Keto Egg Cups with Bacon & Cheese

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Into bite-sized pieces, slice the bacon. In a skillet, fry the bacon until golden brown. Set the bacon aside when done. Drain the bacon grease, leaving about 1 tbsp of the bacon grease in the skillet.

Step 3: Place the onion and green peppers in the same pan and saute over medium heat until tender. On a paper towel, set the onion and green peppers aside to drain.

Step 4: Crack 10 eggs in a medium-sized bowl. Then, add the heavy whipping cream along with the Worcestershire sauce, pepper, salt, and a dash of nutmeg. Beat the eggs using a whisk until blended with the rest of the ingredients.

Step 5: In a different bowl, add the green peppers, onion, chopped spinach, and ¾ of the crumbled bacon. Mix well and evenly divide the filling among the muffin tins. On top of each muffin, add the Monterey Jack cheese, then cheddar.

Step 6: Among each muffin tin, evenly distribute the egg mixture and top with the reserved bacon, parsley, and red pepper flakes (optional).

Step 7: Place in the preheated oven and bake for about 18 to 22 minutes or until a knife inserted into the muffin comes out clean.

Notes:

You can easily customize these egg cups. Feel free to add some thinly sliced mushrooms, small broccoli florets, and/or caramelized onions. You can also use other meats such as ham, sausage, or pork rolls. As for the cheese, you can use

Gruyere, feta, mozzarella, or Gouda. For some heat, you can add sriracha sauce, cayenne pepper, or jalapenos. Or use fresh herbs like chives, thyme, or parsley.

In a sealed container, keep the egg cups and store them in the fridge for up to 5 to 7 days. Before serving, reheat in the microwave for about 15 to 30 seconds.

These egg muffins are also great as meal prep. Whip up a big batch and allow the egg cups to cool fully before wrapping them individually in plastic wrap. Then, put them in a container or freezer bag and freeze them for up to 6 weeks. Before reheating, defrost the egg cups first.

Nutrition Facts: