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Easy Keto Bacon and Egg Cups

Five golden brown Keto Bacon and Egg Muffins topped with crispy bacon bits served on a white plate.
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Prepare simple, low-carb egg muffins featuring bacon and cheese in a muffin tin for quick keto breakfasts.

Ingredients

Scale
  • 6 slices bacon, cooked and crumbled
  • 12 large eggs
  • 1/4 cup heavy cream or unsweetened almond milk
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a standard 12-cup muffin tin well.
  2. Cook the bacon until crisp. Drain the fat and crumble the bacon into small pieces.
  3. In a medium bowl, whisk the eggs, heavy cream (or almond milk), salt, and pepper until fully combined.
  4. Stir the crumbled bacon and shredded cheese into the egg mixture.
  5. Divide the mixture evenly among the 12 greased muffin cups. Fill each cup about three-quarters full.
  6. Bake for 15 to 18 minutes, or until the eggs are set and lightly golden brown.
  7. Let the egg cups cool in the tin for a few minutes before removing them with a knife or small spatula.

Notes

  • For dairy-free keto cups, substitute the heavy cream with unsweetened almond milk and omit the cheese, adding 1 tablespoon of avocado oil to the mix instead.
  • You can add 1/4 cup of finely chopped spinach or bell pepper for extra vegetables.
  • These cups store well in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://hungryhearld.com/keto-bacon-and-egg-muffins-recipe/