Easy Bacon Egg and Cheese Breakfast Cups
Cheesy bacon egg cups made in a muffin tin make it easy to make perfect bacon and eggs for breakfast or brunch, perfect as a meal prep breakfast too. Low carb, keto friendly, and gluten-free.
Ingredients
- 12 bacon slices uncooked
- cooking spray
- ½ cup shredded parmesan cheese
- ½ + cup shredded cheddar cheese
- 12 large eggs
- Fine sea salt or garlic salt to taste
- Ground black pepper to taste
- 1 tablespoon fresh chives
Instructions
- Preheat oven to 400 degrees F.
- Bake the bacon on a baking sheet in the center of the oven for 8-9 minutes, depending on the bacon thickness. Cook until it's lightly browned but still completely bendable. Let cool until able to handle.
- Grease a standard-sized muffin tin with cooking spray.
- Wrap each slice of bacon in each muffin tin cup, trying to get the bacon as close to the muffin tin outer edge as you can.
- Sprinkle a little parmesan and shredded cheddar cheese to lightly cover the bottom of each cup.
- Carefully crack an egg into each of the cups.
- Add a sprinkle of parmesan cheese and cheddar cheese.
- Bake the eggs on the center oven rack for 10-12 minutes, or until your desired egg doneness. 10 minutes will have a softer yolk, and 12 minutes will cook the egg through.
- Garnish with salt, pepper, and fresh chives. Serve immediately.
Notes
Shred the cheddar cheese from a block of cheese instead of using pre-shredded cheese since it adds hidden starches and doesn't melt as well.
You can skip the cheese to make these dairy free.
Turkey bacon can be used in place of pork bacon, but you won't need to partially bake it since it's already precooked.
Nutrition
Serving: 1gCalories: 356kcalCarbohydrates: 2gProtein: 27gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 13gCholesterol: 418mgSodium: 929mgSugar: 1g
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