Ingredients
Scale
- 6 large eggs
- 6 slices of bacon (thick-cut or thin, as preferred)
- Salt and pepper to taste
- Optional toppings: shredded cheese (cheddar, mozzarella, or parmesan), diced vegetables (spinach, bell peppers, mushrooms), or fresh herbs (chives, parsley)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the bacon: Cook bacon slices slightly in a skillet (about 2 minutes per side) to reduce grease, but do not crisp.
- Line the muffin tin: Grease a 6-cup muffin tin or line with parchment liners. Press each bacon slice around the edge of each muffin cup to form a “bacon cup.”
- Whisk eggs: In a bowl, whisk eggs until smooth. Add salt and pepper to taste.
- Assemble: Pour the whisked eggs into the bacon cups, filling them about 3/4 full. Add optional toppings like cheese, veggies, or herbs.
- Bake: Place in the oven and bake for 15-20 minutes, or until eggs are set to your desired consistency.
- Cool & Serve: Allow to cool for 2-3 minutes before carefully removing from the muffin tin. Enjoy warm!
Notes
- Make-Ahead: Store in an airtight container in the fridge for up to 4 days or freeze for up to 1 month. Reheat in the microwave or oven.
- Customizations: Feel free to experiment with different cheeses, vegetables, or spices to suit your taste.
- Pro Tip: Pre-cook vegetables like spinach or mushrooms to remove excess moisture before adding them to your egg cups.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 0g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 180mg
Keywords: bacon and egg breakfast cups, low-carb breakfast, keto breakfast, protein-packed breakfast, easy breakfast recipe