These Easy Bacon Wrapped Egg Cups are a great breakfast for busy mornings or when you need to meal prep. Super easy and protein-packed!
Bacon And Egg Cups
Every morning needs a little protein and these tasty Bacon Wrapped Egg Cups are a fun solution! An easy keto breakfast that is also gluten-free, paleo, dairy-free, and Atkins friendly, this will be a winner for most diets.
With only two ingredients, these bacon egg muffin cups are quick breakfast options for when you are in a hurry. Easy to freeze in large batches and warm up when you need them, this is a healthy breakfast that is an easy grab-and-go option before school, work, or any time you’re in a rush.
These simple ingredients can be found at any grocery store, so you can easily keep them in your refrigerator to make at any time. Whether you are on the keto diet or just like to have breakfast options in your freezer, this is bound to be a family favorite recipe.
These keto egg muffins can be made with whole eggs or just egg whites, your choice. The egg yolks do add quite a bit of protein, so if that is your goal, make the whole egg.
Whether you are making these tasty cups as a Valentine’s Day or Christmas morning treat, they are perfect for anyone who wants an easy but fancy looking first meal of the day.
You can even turn them into breakfast hearts! Just pinch the edges of your bacon together at the bottom to form a point and push the top in a little bit to create a heart shape. Voila!
Recipe Notes:
- This easy recipe works with extra large, large, or medium eggs.
- I do not recommend using cupcake liners, as the bacon will slide right out of the non-stick muffin tin if you grease it properly.
Bacon Egg Muffins Recipe
How To Make:
Ingredients:
12 bacon slices
12 large eggs
fresh parsley or green onions, chopped (optional)
Directions:
Preheat your oven to 400 degrees and spray a 12-cup muffin pan with a nonstick cooking spray or a little olive oil.
Peel your bacon strips apart and place each slice of bacon in a standard muffin tin, along the outside edges.
Crack your eggs one at a time and place one raw egg into each bacon lined muffin cup.
Cook your bacon cups for 16-18 minutes.
Carefully remove each bacon and egg cup and top with chopped parsley or green onions if desired. Serve immediately and enjoy!
Store any leftovers in an airtight container or on a plate under plastic wrap in the refrigerator for up to 3 days.
To freeze: Allow the egg cups to cool to room temperature. Place them in a freezer bag and place them in the freezer for up to 3 months.
To reheat: Remove one from the freezer, place it on a plate covered with a paper towel, and place it in the microwave for 45 seconds. Heat for 15 second increments after that if a little extra time is needed.
What Can I Put On These Breakfast Egg Cups?
This delicious recipe is great with a little kosher salt and black pepper, but you can also add some of your favorite breakfast ingredients.
To keep it a low carb recipe, you can add some cheddar cheese or parmesan cheese on top, some pico de gallo, red pepper flakes, or hot sauce for an extra kick, or some sour cream for a creamy addition. These also go great with hash browns, bell peppers, or fresh fruit.
What Bacon Should I Use For These Bacon Egg Cups?
I typically use whatever pieces of bacon I have in my refrigerator, so use your favorite fresh bacon. This baked egg muffins recipe will work with center cut bacon, turkey bacon, or any variety that is long enough to create a full circle in the muffin cup.
I would not choose precooked bacon because you want the slices of bacon to be malleable enough to lay on the sides of each muffin cup. Although prepackaged fully cooked bacon is not necessarily crispy bacon, it is tighter and smaller once it has been cooked, so you won’t end up with the breakfast egg muffins you’re aiming for.
Can I Turn These Bacon Egg Cups Into Mini Frittatas?
Yes! You can easily spend a few more minutes preparing this dish and turn bacon egg muffins into a fun variation on the original recipe. To do this, spray your muffin tin with non-stick cooking spray and place each piece of bacon in your muffin tin.
In a mixing bowl, crack and scramble your fresh eggs with a fork or a whisk. Add some fresh spinach, bacon bits, Italian herbs, fresh chives, or anything else you want to the bowl and combine. Pour the egg mixture into each of the prepared breakfast cups. Sprinkle cheese on top of the egg if you want and bake as you would above. Enjoy!
Are You Looking For More Easy Breakfast Recipes? Here Are Some Of My Favorites:
- Omelette In A Mug (2 Minute Microwave Recipe)
- Easy Muffin Tin Sausage Quiche Cups
- Red White And Blue Breakfast Bowl
- Cinnamon Roll Waffles
- Halloween Breakfast Waffles
- Easy Pumpkin Chocolate Chip Bread
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This Bacon and Egg Cups recipe is an easy breakfast to make while being gluten-free, paleo, low carb and Atkins friendly. A great protein packed breakfast! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.Bacon Wrapped Egg Cups
Ingredients
Instructions
Recommended Products
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 126Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 197mgSodium: 265mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 10g 
Adman says
I was so relieved when it was explained that all of the ingredients, both the eggs and the bacon, could be purchased at a grocery store.
Now that’s convenient!
Alli Doubek says
Always happy to help! LOL