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Make Ahead Bacon Egg Cups – Keto and Low Carb Friendly Recipe

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These Low Carb Bacon Egg Cups are keto friendly! Plus, they taste delicious! Grab our make-ahead-of-time recipe and enjoy breakfast all week!

Bacon egg cups keto friendly-

Why We Love Our Low Carb Bacon Egg Cups

  • Easy to Make
  • Great for Meal Prep
  • Full of Protein
  • Keto Friendly
  • Super Fast & Healthy Breakfast Idea

You may also like our breakfast bars!

bacon egg cups keto

Can you meal prep eggs?

Absolutely! You could hard boil eggs and eat them through the week, or we prefer these make ahead bacon egg cups. They may 10 servings so you could eat 1 or 2 a day for breakfast!

Besides being low carb and keto-friendly, you’ll also get in a couple additional veggies!

This recipe is also perfect for anyone doing a hard boiled egg diet or fast because you can make them ahead of time.

You also also like our Keto English Muffins or our other grab and go low carb breakfast ideas!

egg muffins

Our Keto Bacon Egg Cups

Unlike some Make Ahead Bacon Egg Cups, we suggest cooking your bacon first and chopping it up into your eggs versus creating a “wrap” around it. 

Our reasoning is that you’ll get a bacon in each bite, and it’s a little cleaner to eat on the go.

make ahead bacon egg cups

Are these Egg Cups 21 Day Fix Approved?

Yes! You can have these on the 21 Day Fix, LIIFT4 and 80 Day Obsession. They would count as 1 red and 1 green.

What You’ll Need to Make Our Low Carb Bacon Egg Cups

You’ll want:

  • 4 slices bacon, chopped
  • 1/4 cup onion, chopped
  • 1 cup fresh button mushrooms, chopped
  • 2 cups baby spinach, chopped
  • 10 eggs
  • 1/4 cup 2% milk
  • 1/3 cup cheddar cheese, shredded (mild or sharp depending on your taste)
  • salt and pepper to taste

How to Make Bacon and Egg Cups

First, place your bacon in a skillet on medium heat until it cooks through. Drain the fat and remove bacon.

Second, chop the bacon and vegetables.

Third, add your onions to the warm skillet and cook until soft (about a minute). Then add in your mushrooms to cook for another 1-2 minutes. Then add in your spinach and bacon.

Now, you’re ready to spray your muffin pan with non-stick spray, and add evenly to each egg cup the bacon and veggie mixture. It should be about 1/2 way full.

Once you’ve done that, in a separate bowl, whisk your eggs, cheese, and milk together. Season with salt & pepper.

Top the bacon and veggie mixture with your eggs. 

You should only leave enough room for the eggs to rise a bit.

Your last step is to bake them at 375 degrees for 20-25 minutes. The eggs should rise and be slightly brown. 

You can also poke an egg cup with a toothpick; it should come out clean.

Then remove from the pan and enjoy!

bacon egg muffins on a cutting board

Storing Your Low Carb Bacon Egg Cups

After letting the cups cool for 15-30 minutes, you can store them in the refrigerator for the week. 

You can also store these make-ahead egg cups in the freezer to keep them fresh even longer!

Yield: 10 muffin

Low Carb Bacon Egg Cups

bacon egg cups keto

These Low Carb Bacon Egg Cups are keto and Whole30 Friendly! Plus they taste delicious! Grab our make ahead of time recipe and enjoy all week!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 4 slices bacon, chopped
  • 1/4 cup onion, chopped
  • 1 cup fresh button mushrooms, chopped
  • 2 cups baby spinach, chopped
  • 10 large eggs
  • 1/4 cup 2% milk
  • 1/3 cup cheddar cheese, shredded (mild or sharp depending on your taste)
  • salt and pepper to taste

Instructions

  1. In a skillet, place bacon and cook on medium heat until it browns. Then, drain the fat and remove the bacon.
  2. Chop the bacon, onions, mushrooms and spinach.
  3. Then add onions to the skillet for 1-2 minutes until soft.
  4. Add in your mushrooms and let them cook 1-3 minutes until their tender. Then add in spinach for about a minute. Then add your bacon and remove from heat.
  5. Spray a muffin pan with non-stick spray.
  6. Evenly distribute the bacon & vegetables in the skillet into the muffin cup. It should be about 1/2 full.
  7. Then, in a separate bowl whisk your eggs, cheese, and milk together. Season with salt & pepper.
  8. Pour that mixture into each muffin cup until each is about full - leaving just enough room for them to rise.
  9. Bake at 375 for about 20-25 minutes or until the egg cups have risen and are slightly brown.
  10. Then remove from the pan and enjoy warm!

Notes

Tip: One way to know the muffins are done is to poke one with a toothpick. It should come out clean.

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Nutrition Information:

Yield:

10

Serving Size:

1 grams

Amount Per Serving: Calories: 141Total Fat: 10gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 221mgSodium: 170mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 10g

Love this recipe?

Please leave a comment on the blog or share a photo on Instagram

We love keeping things super simple!

You may also like our keto friendly snacks and low-carb dinners!

Kim and Kalee Sorey Beachbody Coach

What do we eat?

I know we’ve talked about keto-options here, but we actually follow a balanced approach to eating. You can grab a sample meal plan and get more tips here!

Want to just do Keto? Grab our Keto Quick Start Guide for Beginners!

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