Bacon and Egg Cups

These bacon and egg cups are crisp around the edges, rich with melted cheddar, and brightened with fresh chives. They deliver the familiar comfort of a full breakfast in a neat, handheld, keto-friendly form.

Nutrition · per serving

607kcal

34gProtein

2gCarbs

51gFat

0gFiber

2 servings

Ingredients

7 items

Cups

bacon8 slices (about 240 g)

eggs4 large

cheddar cheese, grated40 g

chives, finely sliced1 tbsp (about 3 g)

salt1/8 tsp

black pepper1/4 tsp

Tin preparation

neutral oil or melted butter5 ml

Tips

•For the fastest beginner-friendly version, use a nonstick muffin tin and standard thin-cut bacon; thick-cut bacon may need a few extra minutes.
•If your muffin cups are large, place the tin on a tray to catch any bacon fat that may bubble over.
•Serve with sliced avocado or a simple green salad to keep the meal keto-friendly.
•These are best eaten fresh, but leftovers can be refrigerated for up to 2 days and reheated briefly in a 180°C oven or air fryer.

Steps

1
Preheat the oven to 220°C. Lightly grease 4 cups of a muffin tin so the bacon releases easily after baking.
5 ml neutral oil or melted butter
2
Line each prepared muffin cup with 2 slices of bacon, crossing and pressing them against the bottom and sides to form a snug cup. If the slices are very long, overlap them slightly rather than bunching them up.
8 slices (about 240 g) bacon
3
Crack 1 egg into each bacon-lined cup. Season lightly with the salt and black pepper, then sprinkle the grated cheddar evenly over the tops. Use a light hand with the salt because the bacon and cheese are already salty.
4 large eggs1/8 tsp salt1/4 tsp black pepper40 g cheddar cheese, grated
4
Bake for 10 to 12 minutes, until the bacon is browned at the edges, the egg whites are set, and the yolks are still slightly soft or cooked to your liking. For firmer yolks, bake 1 to 2 minutes longer.
5
Rest the cups in the tin for 2 minutes so they firm up slightly, then loosen gently with a small knife or spoon. Finish with sliced chives and serve hot.
1 tbsp (about 3 g) chives, finely sliced

Origin & History

Bacon and egg cups are a modern American breakfast bake inspired by classic diner-style bacon, eggs, and cheese. Their rise in popularity came with low-carb and keto home cooking, where muffin tins became a simple way to portion savory breakfasts quickly.

american keto breakfast bacon egg baked beginner

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Steps

Preheat the oven to 220°C. Lightly grease 4 cups of a muffin tin so the bacon releases easily after baking.

5 ml neutral oil or melted butter

Line each prepared muffin cup with 2 slices of bacon, crossing and pressing them against the bottom and sides to form a snug cup. If the slices are very long, overlap them slightly rather than bunching them up.

8 slices (about 240 g) bacon

Crack 1 egg into each bacon-lined cup. Season lightly with the salt and black pepper, then sprinkle the grated cheddar evenly over the tops. Use a light hand with the salt because the bacon and cheese are already salty.

4 large eggs1/8 tsp salt1/4 tsp black pepper40 g cheddar cheese, grated

Bake for 10 to 12 minutes, until the bacon is browned at the edges, the egg whites are set, and the yolks are still slightly soft or cooked to your liking. For firmer yolks, bake 1 to 2 minutes longer.

Rest the cups in the tin for 2 minutes so they firm up slightly, then loosen gently with a small knife or spoon. Finish with sliced chives and serve hot.

1 tbsp (about 3 g) chives, finely sliced