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Keto Bacon and Egg Breakfast Cups

Keto Bacon and Egg Breakfast Cups Recipe

These Keto Bacon and Egg Breakfast Cups are the ultimate low-carb breakfast made for busy mornings and lazy weekends. Crispy bacon forms the perfect edible cup, holding a rich baked egg with melty cheese on top. They’re protein-packed, satisfying, and perfect for meal prep. One bite and you’ll feel like breakfast just got a serious upgrade.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 cups
Course: Breakfast
Cuisine: Keto / Low-Carb
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 6 –8 slices bacon
  • 6 large eggs
  • ½ cup shredded cheddar cheese
  • Salt to taste
  • Black pepper to taste
  • Optional: chopped spinach
  • Optional: chopped green onions

Method
 

  1. Preheat oven to 180°C (350°F) and lightly grease a muffin tray.
  2. Line each muffin cup with bacon slices, forming a cup shape.
  3. Crack one egg into each bacon-lined cup carefully.
  4. Sprinkle salt, pepper, and cheese evenly over each cup.
  5. Add optional spinach or green onions if using.
  6. Bake for 15–18 minutes until eggs are set to your preference.
  7. Let cool for 2–3 minutes before removing from the tray.

Notes

  • Crispier bacon = better structure for cups.
  • Don’t overbake, or eggs may become rubbery.
  • Add veggies for extra nutrition without adding many carbs.
  • Best eaten fresh, but can be stored in the fridge for up to 3 days.
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