Keto Cheesy Bacon And Egg Cups Recipes

KETO CHEESY BACON AND EGG CUPS

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.

KETO BACON AND EGG CUPS

Steps:

• This recipe could not be simpler, and will have you in bacon and egg heaven before you know it! First up, grab a muffin tray and grease with a little oil to stop the bacon and eggs from sticking.
• **Optional** If , like us, you like your bacon on the crispy side, you can fry up your bacon in a pan for a couple of minutes before you put it in the tray.
• Put one slice of bacon into each muffin slot, making sure that the bacon is wrapped around the sides and not on the bottom of the tin.
• Crack an egg into each slot with the bacon. Sprinkle a little salt and pepper on top, and top it off with a sprinkling of your favourite grated cheese (we used sharp cheddar).
• Get these bad boys in the oven for 20 minutes at 350 degrees F (180 C). When they emerge the will be bubbling with keto goodness. I love to eat these hot or cold, and often take cold ones to work for a snack in my lunchbox. A truly great little snack for boosting your fat intake! Let us know what you think in the comments.
• **TOP TIP** If you prefer your eggs a bit more runny, cook the bacon in the muffin tin for 10 minutes first, and then crack in the eggs before cooking for another 10.

KETO EGG CUPS WITH BACON & CHEESE

Steps:

• Preheat the oven to 375° F.
• Slice bacon into bite-sized pieces, then fry in a skillet until golden brown. Set aside to drain fat.
• Reserve 1 tbsp of the bacon grease and saute the onion and green peppers over medium heat until they are soft. Set aside to drain on a paper towel.
• In a medium-sized bowl, crack 10 eggs, then add heavy whipping cream, Worcestershire sauce, pepper, salt, and a dash of nutmeg. With a whisk, beat the eggs until the ingredients are thoroughly combined.
• Combine the green peppers, onion, chopped spinach, and ¾ of the crumbled bacon in another bowl and distribute the filling amongst the muffin tins.
• Add the Monterey jack cheese to each cup, followed by the cheddar.
• Distribute the egg mixture evenly amongst each muffin tin.
• Top each cup with your reserved bacon. Then sprinkle parsley and red pepper flakes on top. *Optional
• Bake for approx 18-22 minutes or just until a knife comes out mostly clean. Make sure not to burn. I take them out before they turn brown. If you like them, "wet" undercook them a few minutes.
• They will puff up with steam as they bake but sink a bit when you take them out of the oven. That's normal!

BACON, EGG & CHEESE CUPS

Steps:

• Preheat the oven to 400°F.
• Pan fry 12 slices of bacon and set aside on a cooling rack to drain excess oil.
• Grease a 12 cup muffin pan generously with coconut oil or olive oil then line each cup with one slice of bacon.
• Press the slice down, it will stick up on either side (these are your handles!)
• In a large bowl, crack and lightly beat 12 eggs.
• Wring out any extra water from the spinach beforehand with a clean kitchen towel or paper towel. Stir the spinach into the eggs,
• Scoop 1/4 cup of egg mixture into each muffin well, filling them up about 3/4 of the way.
• Sprinkle the tops evenly with the shredded cheese and season with salt and pepper.
• Bake on the middle rack for 15 minutes.
• These need to be stored in an airtight container in the refrigerator, and heated up before enjoying.

CHEESY BACON EGG CUPS RECIPE BY TASTY

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!

BACON EGG CUPS RECIPE BY TASTY

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!