KETO CHEESY BACON AND EGG CUPS
These simple 3-ingredient egg cups can be made ahead of time for a grab-and-go breakfast that fits into your keto and low-carb lifestyle. Try different cheeses like pepper Jack or smoked Gouda for a change of pace. This works best with regular bacon, as thick-cut won't cook up as well. This recipe can easily be doubled.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with foil.
- Place slices of bacon on the prepared baking sheet.
- Place bacon in the preheated oven and bake until partially cooked, but still pliable, about 8 minutes. Remove from the oven, and reduce temperature to 350 degrees F (180 degrees C). Let bacon rest until cool enough to handle.
- Spray 6 cups of a muffin pan with cooking spray.
- Whisk eggs together in a medium bowl. Wrap a slice of bacon around the inside of each prepared muffin cup. Divide Cheddar cheese amongst the 6 muffin cups and top with beaten egg.
- Bake in the oven until eggs are set, 13 to 15 minutes.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 0.6 g, Cholesterol 177.2 mg, Fat 11.8 g, Protein 11.5 g, SaturatedFat 5 g, Sodium 341.5 mg, Sugar 0.4 g
BACON EGG AND CHEESE BREAKFAST CUPS
These oven-baked bacon egg and cheese breakfast cups have a creamy texture and loads of flavor. You can make them ahead and enjoy a nutritious breakfast all week!
Provided by Heavenly Home Cooking
Categories Breakfast
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F (176°C).Line a microwave-safe dinner plate with paper towel. Lay the bacon strips side-by-side on the plate. Cover with another paper towel. Microwave on high for 4-6 minutes. Set aside and crumble when cool.
- Meanwhile, crack eggs into a medium glass or ceramic bowl or into the bowl of an electric stand mixer. Add ricotta and mix at high speed for 2-3 minutes. Stir in cheddar cheese, green onion, crumbled bacon and salt. Stir until well-blended and cheddar cheese is well-distributed.
- Spray the cups of a 12-cup muffin pan with cooking spray. Ladle or pour egg mixture into each cup. Fill each cup to the top with the mixture.Fill the bottom of a broiler pan or shallow baking pan halfway with water. Make sure you choose a pan that is large enough so that your muffin pan can fit inside. Place your muffin pan inside the baking pan. The water only needs to be high enough to cover the entire bottom of each muffin cup. You do not want water to spill over the top and into your egg mixture.
- Bake in the water bath for 35-40 minutes. For more even baking, turn the pans around after about 20 minutes of baking. The egg cups are done when the centers are set. Remove muffin pan from the oven and water bath. Allow to cool in pan on a wire rack. Once cool, you can use a knife the loosen the sides of each egg cup and remove them from the pan.
Nutrition Facts : Calories 367 kcal, Carbohydrate 2 g, Protein 24 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 422 mg, Sodium 840 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHEESY BACON EGG CUPS RECIPE BY TASTY
Here's what you need: bread, shredded cheese, bacon, eggs, salt, pepper, green onion
Provided by Tasty
Categories Breakfast
Time 30m
Yield 6 cups
Number Of Ingredients 7
Steps:
- With a jar or cookie cutter, cut 2 circles into each piece of bread. Place in muffin tin cups.
- Wrap a piece of cooked bacon along the edge of each muffin cup-make sure the bacon is JUST cooked and still warm, so it doesn't break or crumble.
- Sprinkle ½ Tbsp. of shredded cheese into each cup.
- Top with an egg. Season with salt & pepper, and bake at 400°F (205°C) for 15 min (longer for firmer yolk).
- Top with green onion.
- Enjoy!
Nutrition Facts : Calories 117 calories, Carbohydrate 1 gram, Fat 7 grams, Fiber 0 grams, Protein 9 grams, Sugar 0 grams
BACON & EGG BISCUIT CUPS
Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.
Provided by TFR1959
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 28m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.
- Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
- Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
- Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
- Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 208.2 calories, Carbohydrate 17.2 g, Cholesterol 104.2 mg, Fat 11.4 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 3.9 g, Sodium 557.5 mg, Sugar 3.2 g
BACON EGG CUPS RECIPE BY TASTY
Here's what you need: bacon, eggs, salt, pepper, shredded cheddar cheese, chive, muffin tin
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200°C).
- Place the slices of bacon in the muffin tin, wrapping in a circle.
- Bake the bacon for 10 minutes.
- Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
- Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
- Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 175 calories, Carbohydrate 0 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
BACON BREAKFAST CUPS
Steps:
- Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp., Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains., Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley.
Nutrition Facts : Calories 85 calories, Fat 7g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 331mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
BACON EGG CUPS
Steps:
- In a small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm., In a small bowl, whisk 2 eggs, cream and pepper. Wrap 2 bacon strips around the inside edges of each of two 8-oz. ramekins or custard cups coated with cooking spray. , Sprinkle each with half of the cheese and onions. Divide egg mixture between ramekins. Break 1 of the remaining eggs into each ramekin. Sprinkle with remaining cheese and onion. Bake at 350° until eggs are completely set, 18-22 minutes.
Nutrition Facts : Calories 380 calories, Fat 28g fat (14g saturated fat), Cholesterol 486mg cholesterol, Sodium 521mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.
COPYCAT BACON AND EGG CUPS
Add some excitement to your breakfast plans with Copycat Bacon and Egg Cups from My Food and Family. These bacon and egg cups are tasty, bacon-y perfection and taste just like the ones at your favorite restaurant.
Provided by My Food and Family
Categories Fall 2019
Time 45m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 300°F.
- Spoon 1 tsp. bacon into each of 12 muffin pan cups sprayed with cooking spray.
- Blend eggs, cottage cheese and shredded cheese in blender until smooth; spoon into prepared muffin cups. Sprinkle with chives.
- Bake 30 to 35 min. or until knife inserted in centers comes out clean. Run knife around rims of cups to loosen egg mixture from cups. Cool 20 min. before removing from cups to serve.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 105 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
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