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Bacon and egg breakfast cups recipe


  • Recipes
  • Dish type
  • Breakfast
  • Brunch

This is a great base recipe for a quick and filling breakfast to feed a crowd. Customise to your taste with chillies, red peppers or avocado, to name a few ideas!

3 people made this

IngredientsServes: 12

  • cooking spray
  • 6 slices bacon, sliced into 2cm pieces
  • 1 teaspoon butter
  • 3 tablespoons diced onion
  • 1 clove garlic, minced, or to taste
  • 6 eggs
  • 1 pinch garlic powder
  • salt and ground black pepper to taste
  • 3 tablespoons grated Cheddar cheese, or to taste

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat oven to 180 C / Gas 4. Grease a muffin tin with cooking spray.
  2. Place bacon on a microwave-safe plate; cook in the microwave until slightly browned but still pliable, 2 to 3 minutes.
  3. Melt butter in a small pan over medium heat. Add onion and garlic; cook and stir until onion has softened, 3 to 5 minutes.
  4. Whisk eggs, garlic powder, salt and pepper together in a bowl. Stir in onion and garlic mixture.
  5. Sprinkle a few pieces of bacon in the bottom of each muffin hole. Cover with half of the egg mixture. Add a few more pieces of bacon; top with remaining egg mixture.
  6. Bake in the preheated oven until a skewer inserted into the center comes out clean, 20 to 30 minutes. Sprinkle Cheddar cheese on top.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

by Lil Danny

I'm very satisfied with the results! I was disappointing that the ham did not turn into the crust on the bottom, but still satisfied! It's nice to have these for breakfast, thank you for giving me this recipe and breakfast to eat! I shared them and everyone wanted more, haha! That's a good sign! Also, they're the cutest, little muffins I've ever saw!-31 May 2018

by Buckwheat Queen

I heeded the advice of the submitter. I added spinach, bell peppers, and a habanero pepper to the mix. Having added ingredients, I had to add extra eggs and added extra bacon, well, because: it's bacon. I changed up the method too. I cooked the bacon in a skillet then used the bacon grease to cook up the veggies, instead of using butter. The timing was about the same. The muffins were ready in 25 minutes. Thank you for the recipe.-29 Jan 2017


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Keto Bacon and Egg Cups

Bacon, Bacon and More Bacon

This page is dedicated to the best “Keto Bacon and Egg Cups” recipe on the Internet. But before we tell you the delicious secrets about this recipe, let’s step back for a minute.

You may not believe me, but there are a huge amount of yummy benefits to being on a ketogenic diet. And one of those benefits is eating lots of sweet, sweet bacon. We’ve heard about bacon “dangers”, as it can cause high cholesterol, but no one ever seems to mention the benefits.

For example, did you know that bacon actually contains omega-3 fatty acids, which are the same nutrients found in fish? And it’s these particular fatty acids that actually help protect the heart and keep it functioning correctly. Bacon also contains a lot of a nutrient called choline. This nutrient is particularly important for memory and intelligence and scientists have even found it can help fight off mental impairments such as Alzheimer’s disease. Amazing, right?

So, now we’ve discovered the benefits of bacon, let’s move on to the recipe.

Recipe Benefits

What you should know about this delicious recipe, is that it’s full of the all-important protein keto dieters need. This is not only due to the lack of sugary carbohydrates, but because it’s main ingredients are bacon (you guessed it!), eggs and cheese. And just to let you know, it’s pretty much impossible to find three ingredients that contain as much protein as these. So, for anyone trying to get their fat intake up, whilst keeping their other macros down, these little cups are perfect.

We recommend eating these for breakfast, as they’re very quick to make. For example, there’s only four steps to the entire recipe, whilst our last step is just a top tip to learn how to cook the eggs exactly as you like them. They’re also perfect as a protein filled snack if you’re having a particularly ravenous morning or evening.

Even though they take 25 minutes to prepare, twenty minutes of that is actually cooking time! Result! If you’re always in a bit of a rush, though, feel free to cook these in bulk and freeze them. It will save you so much time, that you can then spend on more important activities, such as caring for your kids or having extra leisure time! Be careful if you wish to recook these, however. Make sure they have fully defrosted and are piping hot when taking them out of the oven. You can test the temperature with a kitchen utensil and don’t burn yourself by eating them right away.

Nutritional Information

Now for the stats. These keto bacon and egg cups have 210 calories per cup, and you’re getting 15 grams of protein, and 16 grams of fat. Even better, they only contain zero carbs, which is just incredible for keto! It also makes them perfect for anyone who has dietary intolerances and is, for example, gluten-free.

So, what are you waiting for! All you need is five minutes of your time to prepare this dish and then you can have a tasty, ketogenic snack, breakfast or brunch any time you want. Wonderful? We think so too.

<<Nutritional Info is ‘Per Cup’>>


Recipe Summary

  • 3 tablespoons unsalted butter, melted
  • 8 slices white or whole-wheat sandwich bread
  • 6 slices bacon
  • 6 large eggs
  • Coarse salt and ground pepper

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.


Bacon, Eggs, and Cheese Breakfast Cups

This wonderful crescent roll recipe is simply unbeatable. Packed with cheese, bacon and eggs you won't be able to stop at just one. Having breakfast for dinner is sounding better and better.

Ingredients

  • 1 (8-ounce) container of crescent rolls
  • 6 slices of bacon
  • 5 eggs
  • 1 / 4 cup milk
  • salt and pepper, to taste
  • 1 / 2 cup Cheddar cheese, shredded and distrubuted

Try another easy version of this recipe with our test kitchen version, Easy Muffin Tin Egg Cups

Instructions

Preheat your oven to 350 degrees F and spray your muffin tin with non-stick cooking spray. You want to get good coverage of the spray inside of each of the muffin cups so everything comes out nice and easy later on.

Open up your package of crescent rolls and divide the dough into triangles. It’s easiest to just lay them out on a piece of wax paper.

Take one triangle and place the widest part of it on the bottom of a muffin cup. A tail of dough should be hanging out the side.

Take a sharp knife and cut off the “tail” of the dough. Then use it to line the part of the muffin cup that isn’t already covered in dough.

Repeat this process for the remaining muffin cups. Then, put the muffin tin in the refrigerator to chill while you prepare the filling.Place your bacon on a microwave safe plate and cook in the microwave for 3 minutes-turn the plate-2 more minutes. (You could also cook it on the stove but this method is faster and you don’t have to worry about watching it in a pan).

For 6 breakfast cups you only need 3 pieces of bacon—I made extra.

Crack your 5 eggs into a bowl. Add 1/4 cup milk and scramble the yolks using a fork or wire whisk. Then, add salt and pepper to taste.

Put your egg mixture into a pan and cook over medium-low heat for approximately 5-8 minutes, salt and pepper to taste.

You want the eggs to be firm but slightly runny. The eggs will finish cooking later in the oven.

Take your muffin tin out of the fridge and spoon the scrambled eggs into each cup. (As you can see from the glare on the pan I used lots of non-stick spray!)

Take your cooked bacon out of the microwave and crumble pieces on top of the eggs.

Top the eggs and bacon with some shredded cheese.

Place the breakfast cups into the pre-heated oven and cook for 15 minutes or until the edges of the crescent rolls are golden brown and the cheese is melted.

Once the cups are finished, remove from the oven and run a sharp knife around the edges of each muffin cup.

And for even more tasty breakfast options, try our colleciton of

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I love how you can make such an easy, delicious breakfast without hassle!

I love the ease and versatility of this Bacon, eggs, and Cheese Breakfast cups. Once you have the cups prepared in the muffin tin, and the scrambled egg mixture made you can let your imagine run wild. I have made these with diced ham green pepper onion, breakfast sausage and mozzarella cheese, mushroom and onion, the combinations are endless. Make a variety of different flavors for a brunch buffet that your guests will never forget.

These make a fabulous little appetizer at a party, and the kids just love them! And so versatile - you can add diced veggies, any kind of cheese you have on hand, and even substitute chopped up ham or cooked sausage for the bacon. It might be fun to set everything out and let the kids make their own!

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Bacon and Egg Breakfast Cups: Portable and Customizable

I was a little hesitant to try these, because in other versions I’d seen it was difficult to tell if the bacon was fully cooked. But they turned out amazing and the bacon was most definitely cooked through. The best part? They’re ridiculously easy to make.

If you have opinionated eaters in your house, you’ll love that each cup is customizable – each person can add whatever filling they prefer. I love cherry tomatoes, cheese and spinach, while the kids prefer salami, mushroom and cheese. You’ll find more filling ideas in the recipe below.

Also, I love that they’re portable. Because although it may be a great sensory experience, grabbing a fistful of scrambled eggs on our way out the door is not this mama’s idea of a great start to the morning.

Thursday mornings have been saved, and very possibly a few “breakfast for dinner” weeknights as well. I hope your family loves them as much as ours.


About Bacon, Egg, & Cheese Breakfast Cups

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Recipe Summary

  • cooking spray
  • 4 slices thick-cut bacon, diced
  • ½ (12 ounce) package frozen chopped spinach, thawed and drained
  • 4 mushrooms, chopped
  • ¼ green bell pepper, chopped
  • 2 slices onion, chopped
  • 1 pinch salt and ground black pepper to taste
  • 6 eggs
  • 1 tablespoon heavy whipping cream
  • 1 ¼ cups shredded Colby-Jack cheese, divided
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pinch onion powder
  • 1 pinch garlic powder

Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.

Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Transfer bacon to a bowl, reserving bacon grease in the skillet.

Combine spinach, mushrooms, green bell pepper, onion, salt, and ground black pepper to taste in the skillet with bacon grease cook and stir until softened, about 5 minutes. Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.

Whisk eggs and cream together in a bowl stir in 1 cup Colby-Jack cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. Add cooled vegetables and bacon to egg mixture and mix gently.

Scoop 1/4 cup egg mixture into each muffin cup top each with remaining Colby-Jack cheese.

Bake in the preheated oven until egg cups are set, about 20 minutes.


Bacon Egg Cups

Keto can be confusing. It's important to eat the right amount of carbs, protein, and fat for your body type. But that means hours spent searching for recipes, tracking the nutrition for each meal, and complicated calculations and adjustments to make sure you're on track.

That's why we started making personalized Keto plans. We make Keto easy.

Four Weeks of Mouth-Watering Keto Meals

Our personalized keto plans show you exactly what to eat — every meal of every day — for 28 days. They include breakfast, lunch, dinner, and snacks. And they're curated by our Keto experts from our private library of over 1,200 recipes.

This recipe, "Bacon Egg Cups," was taken from our private library of recipes. So you can see the food you'll be eating is keto-friendly and delicious.

We're all about making Keto easy for you. That means no guesswork or stress about if you’re "doing it right." All you have to do is follow along.

Customized Measurements to Deliver BIG Results FAST — Without Cravings

Our custom Keto meal plans help you lose weight fast. without cravings. Because we build your plan to target your exact nutritional needs. We account for everything — including your age, gender, activity level, current weight, and goal weight. That way, we can give you the perfect balance of calories and nutrients to feel full and fight cravings, while still seeing the pounds melt away without exercise.

Ingredients Tailored for Your Taste Buds, So You Love Every Bite

We also customize the meals in our Keto plans for your tastebuds. You can tell us all the ingredients you want us to avoid in your plan. So your meals will ONLY use foods you like, and won’t have any foods you don’t like. That way, you will love every bite as you watch the pounds fall off.

Time-Saving Weekly Grocery Lists

Every meal plan also includes a time-saving weekly grocery list that coordinates with each week’s recipes. That way you don’t have to go line-by-line through each recipe and write down the ingredients before you can go shopping.

Just print out the shopping list and take it to the market, or even shop from the convenience of your phone. Either way, our grocery lists will let you get in and out of the store in no time.

Want to get started?

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Easy Cheesy Bacon Egg Breakfast Bites

You’ll Need:
6 Hard-boiled eggs, peeled and chopped
1 cups grated cheddar cheese
1/2 cup Mayo
1 package of Bacon, cooked & crumbled, or 3/4 c. Real Bacon Bits/Pieces
1/2 tablespoon Dijon Mustard
1/4 teaspoon Garlic Powder
3 English Muffins, split in half

  1. Cook the bacon until nice and crispy. Chop the pieces coarsely.
  2. Combine the hard-cooked eggs, cheese, mayo, Dijon mustard, and garlic powder, mixing well. Fold in the bacon pieces.
  3. Generously spread the mixture on English muffin halves, and place on a cookie sheet.
  4. Bake at 400°F for 8-12 minutes or until hot and bubbly.

Air Fryer Directions:

  1. Set air-fryer on 350°F
  2. Place the topped halves in the fryer, slightly touching.
  3. Cook 10 minutes

Serve immediately, Serves: 6

For Crunchier English Muffins:

If you prefer your English Muffins to be crunchier- lightly butter them, toast on a cookie sheet at 400F for 2-3 minutes, then add the bacon egg topping and bake for the remaining time.

If you prefer, you can use a pound of bulk sausage that has been cooked, drained, and crumbled. Omit the Dijon mustard and add 1/2 teaspoon of cayenne powder instead.

12 Servings:
12 Hard-boiled eggs, peeled and chopped
2 cups grated cheddar cheese
1 cup Mayo
2 package of Bacon
1 tablespoon Dijon Mustard
1/2 teaspoon Garlic Powder
6 English Muffins, split in half

Follow the Directions as provided above.

24 Servings:
24 Hard-boiled eggs, peeled and chopped
4 cups grated cheddar cheese
2 cups of Mayo
3 packages of Bacon
2 tablespoon Dijon Mustard
1 teaspoon Garlic Powder
12 English Muffins, split in half

Follow the Directions as provided above.

Trick for Effortless “Hard Boiled Eggs”

  1. Crack the eggs into a bowl
  2. Fill a saucepan half-full with water, add dash of salt, bring to a boil over medium-high heat.
  3. Carefully & slowly pour the eggs into the water.
  4. Poach the eggs until they are hard-cooked and the yolks are set.
  5. Remove the eggs from the water (just pour them all into a strainer, much like pasta).
  6. Let the eggs cool.

Trick Effortless Chopping of Hard-Cooked Eggs

Method 1: Use a Cooling Rack
To chop eggs fast, place a cooling rack on top of a bowl, place the cooked egg on the cooling rack, gently push it through the grate. Repeat. Takes less than 2 minutes to “chop” 2 dozen eggs.

Method 2: Stand Mixer
If you have a stand mixer, place the hard-cooked eggs in the bowl of the mixer, attach the whisk attachment and run the mixer on low speed until the desired level of chop is reached. Don’t walk away!