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Bacon and Egg Cups

Name: Bacon and Egg Cups
Prep time: 3 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 8 slices (about 240 g) bacon; 4 large eggs; 40 g cheddar cheese, grated; 1 tbsp (about 3 g) chives, finely sliced; 1/8 tsp salt; 1/4 tsp black pepper; 5 ml neutral oil or melted butter

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.

15 min

2 servings

607 kcal

American

Ingredients

Cups

8 slices (about 240 g)bacon
4 largeeggs
40 gcheddar cheese, grated
1 tbsp (about 3 g)chives, finely sliced
1/8 tspsalt
1/4 tspblack pepper

Tin preparation

5 mlneutral oil or melted butter

Instructions

1
Preheat the oven to 220°C. Lightly grease 4 cups of a muffin tin so the bacon releases easily after baking.
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.
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
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.

Nutrition per serving

607 kcal

Calories

34g

Protein

Carbs

51g

Fat

Fiber

Notes

•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.

Background

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.

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