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Bacon Egg Cups

Bacon Egg Cups

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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!
Course Breakfast & Snack, Snack
Cuisine American
Keyword breakfast, egg cups, eggs
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 servings, 12 bacon egg cups
Calories 181


  • 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
  • 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.


Serving: 2bacon egg cups | Calories: 181kcal | Carbohydrates: 2g | Protein: 14g | Fat: 13g | Fiber: 1g | Sugar: 1g