Cheddar Bacon Egg Cups | Keto Meal Prep Breakfast
Keto Bacon Egg Cups – Easy Low Carb Meal Prep Recipe!
You can’t get more classic than bacon and eggs for a hearty breakfast! A fuel-filled, fat-rich, satisfying way to start any day. But, who’s really got time to whip up bacon and eggs every morning? Not me! Now you can pack all of the savory, salty, cheesy goodness you love into these keto cheddar bacon egg cups! Hello, low carb meal prep breakfast!
On a keto diet or low carb lifestyle, you often have to do a lot of cooking, which inevitably requires some time. But, if you don’t have the time, you shouldn’t have to sacrifice nutritious meals—on a low carb or ANY lifestyle. That’s where easy meal prep recipes like these cheddar bacon egg cups come to the rescue! Bake up your eggs, bacon, and cheese into muffin tins for a simple grab and go breakfast to last you all week.
Cheddar Bacon Egg Cups = Low Carb Breakfast of Your Dreams
If you came to look at this recipe in the first place, you already know you’re gonna like it—you don’t need me to tell you. I mean, the title Cheddar Bacon Egg Cups sort of gives it away… Cheddar cheese + crispy bacon + eggs = guaranteed deliciousness! But, I can’t emphasize enough just how good these babies are. You get the savory, umami flavors of the bacon, mixed with the sharp salty flavor of cheddar cheese, all held together with creamy, protein packed eggs!
It’s a simple meal prep breakfast that you will seriously want to have over and over again. Plus, in just one serving of my cheddar bacon egg cups (2 egg cups), you can fuel up with 14 grams of protein, 13 grams of satiating dietary fats, and just ONE gram of net carbs! You can’t beat that in a low carb breakfast recipe. And, for less than 200 calories per serving? These bacon egg cups are a must try!
For a low fat lifestyle, you could use turkey bacon instead of regular bacon. Or, omit the meat entirely for a vegetarian meal prep breakfast!
Get Your Low Carb ‘Muffin’ Fix with Bacon Egg Cups!
Okay, so my cheddar bacon egg cups aren’t exactly muffins. They’re not soft and bread-y and made with grains. BUT, if you’re on a low carb or keto diet, this recipe is a great way to trick your brain with the muffin shape! And, a great way to use those muffin tins collecting dust in your kitchen.
Most importantly, muffin tins are the key to making this a low carb meal prep breakfast. They make your breakfast perfectly portion controlled and easy to pack if you need your breakfast on-the-go. Once you’ve cooked your bacon egg cups, you can refrigerate or freeze them and then simply reheat in the microwave. But, I have to say, they’re just as tasty when eaten cold!
Bacon Egg Cups
- 8 eggs
- ½ cup almond milk
- 4 slices nitrate-free bacon, as little processing as possible
- ½ cup zucchini
- ½ cup mushrooms
- ¼-½ cup tomatoes, chopped
- ¼ tsp salt
- ⅛ tsp pepper
- ¾ cup shredded cheddar cheese
- Preheat oven to 350°F (180°C).
- Cook bacon, then chop into pieces.
- In a mixing bowl, beat together eggs, milk, salt and pepper.
- Add veggies and bacon to muffin tins. Then, pour egg mixture (about ¼ cup) on top.
- Sprinkle each muffin with cheese
- Bake until set, about 20-22 minutes.
- Enjoy warm, or allow to cool before refrigerating or freezing!
- Reheat in microwave.
- *Per serving of 2 keto bacon egg cups: 1g net carbs.