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 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 bit to create a heart shape. Voila!

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 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 by 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 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. 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.

Are You Looking For More Easy Breakfast Recipes? Here Are Some Of My Favorites:

keliwa’s 12 – Cup Silicone Muffin – Cupcake Baking Pan/Non – Stick Silicone Mold/Dishwasher – Microwave Safe Rachael Ray 47957 Yum -o! Nonstick Bakeware 12-Cup Muffin Tin With Grips / Nonstick 12-Cup Cupcake Tin With Grips – 12 Cup, Gray USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel Ninja Express Chopper, NJ100 (1)Freshware Cutting Board Set [Set of 3] Juice Grooves with Easy-Grip Handles, Plastic Chopping Board for Kitchen, BPA-Free, Non-Porous, Dishwasher Safe Flexible Plastic Cutting Board Mats, Set of 6, Textured, 6 Vivid, Translucent Colors by Better Kitchen Products

Yield: 12 Bacon cups

Bacon Wrapped Egg Cups

Name: Bacon Wrapped Egg Cups
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 12
Cuisine: Breakfast
Ingredients: 12 strips bacon; 12 large eggs; fresh parsley or green onions, chopped (optional)

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!

Prep Time 10 minutes

Cook Time 17 minutes

Total Time 27 minutes

Ingredients

12 strips bacon
12 large eggs
fresh parsley or green onions, chopped (optional)

Instructions

Preheat your oven to 400 degrees and spray your muffin pan with a nonstick cooking spray.
Peel your bacon strips apart and place one in each muffin cup in a ring along the outside edges.
Crack your eggs one at a time into each bacon lined muffin cup.
Cook for 16-18 minutes in the oven.
Carefully remove each bacon and egg cup from the cupcake tins,
Top with chopped parsley or green onions (optional), serve immediately and enjoy!

Easy Bacon Wrapped Egg Cups