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- Dish type
A healthier and funky version of bacon and eggs, which are baked and certainly look impressive when served.
8 people made this
- 1 pack streaky bacon
- 4 slices bread, cut into rounds
- oil, to taste
- 4 eggs
- salt and pepper, to taste
MethodPrep:20min ›Cook:12min ›Ready in:32min
- Preheat the oven 180 C / Gas 4.
- Assemble the ingredients.
- In a Yorkshire pudding or muffin tin arrange a couple of strips of bacon around the edge of four holes. Pop the bread rounds into the base of each so it sits at the bottom as a base; drizzle with a little olive oil. Crack in an egg.
- Add salt and cracked black pepper to top.
- Bake in the preheated oven for 10 to15 minutes or until the bacon is no longer pink and the egg is cooked to the desired consistency.
- Remove from Yorkshire pudding tin, and enjoy whilst hot.
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Keto Bacon and Egg Cups
Bacon, Bacon and More Bacon
This page is dedicated to the best “Keto Bacon and Egg Cups” recipe on the Internet. But before we tell you the delicious secrets about this recipe, let’s step back for a minute.
You may not believe me, but there are a huge amount of yummy benefits to being on a ketogenic diet. And one of those benefits is eating lots of sweet, sweet bacon. We’ve heard about bacon “dangers”, as it can cause high cholesterol, but no one ever seems to mention the benefits.
For example, did you know that bacon actually contains omega-3 fatty acids, which are the same nutrients found in fish? And it’s these particular fatty acids that actually help protect the heart and keep it functioning correctly. Bacon also contains a lot of a nutrient called choline. This nutrient is particularly important for memory and intelligence and scientists have even found it can help fight off mental impairments such as Alzheimer’s disease. Amazing, right?
So, now we’ve discovered the benefits of bacon, let’s move on to the recipe.
What you should know about this delicious recipe, is that it’s full of the all-important protein keto dieters need. This is not only due to the lack of sugary carbohydrates, but because it’s main ingredients are bacon (you guessed it!), eggs and cheese. And just to let you know, it’s pretty much impossible to find three ingredients that contain as much protein as these. So, for anyone trying to get their fat intake up, whilst keeping their other macros down, these little cups are perfect.
We recommend eating these for breakfast, as they’re very quick to make. For example, there’s only four steps to the entire recipe, whilst our last step is just a top tip to learn how to cook the eggs exactly as you like them. They’re also perfect as a protein filled snack if you’re having a particularly ravenous morning or evening.
Even though they take 25 minutes to prepare, twenty minutes of that is actually cooking time! Result! If you’re always in a bit of a rush, though, feel free to cook these in bulk and freeze them. It will save you so much time, that you can then spend on more important activities, such as caring for your kids or having extra leisure time! Be careful if you wish to recook these, however. Make sure they have fully defrosted and are piping hot when taking them out of the oven. You can test the temperature with a kitchen utensil and don’t burn yourself by eating them right away.
Now for the stats. These keto bacon and egg cups have 210 calories per cup, and you’re getting 15 grams of protein, and 16 grams of fat. Even better, they only contain zero carbs, which is just incredible for keto! It also makes them perfect for anyone who has dietary intolerances and is, for example, gluten-free.
So, what are you waiting for! All you need is five minutes of your time to prepare this dish and then you can have a tasty, ketogenic snack, breakfast or brunch any time you want. Wonderful? We think so too.
<<Nutritional Info is ‘Per Cup’>>
Bacon Egg Cups Recipe
- 2 tbsp. ghee
- 8 oz baby bella mushrooms, thinly sliced
- 1⁄2 medium sized onion, thinly sliced
- 4 tbsp. coconut oil
- 8 pieces turkey bacon
- 8 eggs
- Avocado, sliced, optional
- Raw cheese, shredded, optional
- Heat iron skillet over medium high heat and melt 2 tsp. of ghee.
- Add mushrooms and onions and sauté́ until tender.
- Rub the inside of the cups of a muffin pan with the coconut oil.
- Line each muffin cup with one piece of bacon.
- If using avocado, add a slice of avocado on top of the bacon.
- Spoon about a spoonful’s worth of the mushroom/onion mixture on top of the bacon (or avocado).
- Crack an egg on top of each muffin cup.
- If using cheese, sprinkle it on top of the egg.
- Bake at 350 F for 20 minutes.
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Here's what readers are saying about these.
"Oh my word these are delicious! Easy Peasy! Tried them this morning. Eat with your fingers like a muffin. Just bite into it. You hit it out of the ball park with this one. We loved them. I put a little shredded cheese on the bottom before cracking the eggs in then a little on top with salt and pepper. Fun to make and satisfying to eat. Pretty as the picture to look at. An eye and taste delight. Makes an ordinary day special. Thank you for sharing!"
If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
Bacon Egg Cups
Keto can be confusing. It's important to eat the right amount of carbs, protein, and fat for your body type. But that means hours spent searching for recipes, tracking the nutrition for each meal, and complicated calculations and adjustments to make sure you're on track.
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This recipe, "Bacon Egg Cups," was taken from our private library of recipes. So you can see the food you'll be eating is keto-friendly and delicious.
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Ingredients Tailored for Your Taste Buds, So You Love Every Bite
We also customize the meals in our Keto plans for your tastebuds. You can tell us all the ingredients you want us to avoid in your plan. So your meals will ONLY use foods you like, and won’t have any foods you don’t like. That way, you will love every bite as you watch the pounds fall off.
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Every meal plan also includes a time-saving weekly grocery list that coordinates with each week’s recipes. That way you don’t have to go line-by-line through each recipe and write down the ingredients before you can go shopping.
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Making Ahead and Storing
The beauty of this recipe is being able to make them ahead to enjoy all week! In order to do this, you will make them according to the written recipe below. Once baked, bring to room temperature, then store in airtight containers in the fridge for up to 1 week. When you’re ready to enjoy an egg cup, simply wrap gently in paper towel and microwave until warm. Be sure not to microwave it too long because the eggs can turn slightly rubbery.
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How to make this recipe
It’s ridiculously easy to make these bacon and egg cups, but I’ve got a few tips to keep in mind when preparing this recipe.
I highly recommend using these silicone muffin cups as they’re the easiest way to remove the egg cups intact. You don’t need to spray the muffin cups with cooking spray, which I love.
If you use a muffin pan, be sure to spray each cavity generously despite the fact that there will be bacon grease in it after the bacon is cooked.
Wrap the bacon slice around the inside of each muffin cup and bake at 400 degrees for 10 minutes or until the top is slightly crispy.
Drain the grease before adding the eggs.
Once the grease has been drained, re-wrap the bacon slice around the inside of the muffin cup so that there’s plenty of room for the egg.
Crack one egg into the center of the bacon, and sprinkle with salt and pepper, to taste.
Bake for 12-15 minutes, depending on the desired doneness. If you prefer a runnier yolk, the egg should still appear a bit jiggly. 12-13 minutes is normally great for a runnier yolk, and 14-15 minutes for a yolk that’s more set.
Note that all large eggs aren’t the same size, which is why the silicone muffin cups also come in handy. Some will be done sooner than others because of the smaller size.
Cool the egg and bacon breakfast cups for 5 minutes, then remove from the molds and serve hot.
Serve Your Bacon and Eggs in Toast Cups
Easy Breakfast Recipes with Eggs – I absolutely love making breakfast. Of all the meals, breakfast is the most fun. I guess that’s because I normally only make it on the weekend and the whole family is there.
During the week, everyone grabs their own breakfast that varies from cooked cereal with sliced avocado and hot sauce—definitely not my breakfast—to peanut butter and jelly on toast, my specialty, sometimes stretching to toaster waffles with peanut butter and maple syrup.
Even though it’s our family’s breakfast, most of the time it’s actually brunch, so I often serve omelets stuffed with meat, veggies, and cheese.
However, when I want a really special breakfast, it’s appearance plays just as much of a role in selecting it as the ingredients I use.
While family-style meals are great, individual servings seem to make the meal more upscale and special. I’m not talking about serving an egg with toast on a plate either. I want something special that really looks like it took more time and effort than it actually did.
It not only makes your family feel more special, it brings super kudos to the cook—me—and I’m always willing to accept any praise, whether well deserved or not.
The recipe combines all the favorites of breakfast, bacon, eggs, and toast but the presentation is so unique and elegant it will seem more like a gourmet meal.
Just as with any elegant recipe, you have to cut the crust off the bread and add one extra step, roll it flat with a rolling pin.
From that point on, it’s almost business as usual, only simpler. You grease the cups of a muffin tin and line them with the bread, then top those with bacon that’s almost crisp.
Just crack the egg into the center of this and bake it for about 20 to 25 minutes in a preheated oven.
How to Make Easy Breakfast with Eggs
This recipe is not only just as tasty as bacon and eggs, but tastes even better because it looks so fancy and unique.
It doesn’t take any extra preparation time, because the oven does all the cooking, allowing you to squeeze fresh juice or just take a quick shower before breakfast.
- 12 slices bacon
- 9 eggs
- ⅓ cup milk
- 2 cups chopped fresh spinach
- 2 cloves garlic, minced
- ¾ cup shredded white cheddar cheese (3 ounces)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 roma tomato, cut into 12 slices
Coat twelve, 2 1/2-inch muffin cups with nonstick cooking spray. In a large skillet cook bacon 5 to 7 minutes or until cooked through but still pliable and just starting to brown, turning occasionally. Drain on paper towels let cool until easy to handle.
Wrap one slice of bacon around the inside of each muffin cup. In a large bowl whisk together eggs, milk, spinach, garlic, cheese, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Divide egg mixture among cups. Cover chill overnight.
Preheat oven to 375°F. Uncover muffin cups. Top each with a tomato slice. Bake 25 minutes or until eggs are puffed and set. Let cool in cups 5 minutes. (Eggs may fall slightly during cooling). Loosen sides remove from cups. Serve warm.