These bacon egg cups are a great low carb breakfast option, made with just 2 ingredients: bacon and eggs! The bacon is slightly baked, then placed in a muffin tin with eggs and baked until done. These cups are not only low carb, but gluten free, paleo and whole30.
I had my kids help me in the kitchen this summer and my oldest came up with the idea to make these bacon egg cups. Since they were such a huge success with all three of my kids, I decided this recipe needed a spot on the blog.
These bacon and egg cups are made with just two ingredients (bacon and eggs), baked in the oven and perfect for a low carb breakfast. They're easy to put together and pop right out of the muffin tin, making cleanup a breeze.
Why You'll Love these Bacon Egg Cups
- only 2 ingredients - all you need is bacon and eggs
- paleo and keto friendly - low carb and made with simple, wholesome ingredients
- dairy free - no cottage cheese or cheese
- easy to make - slightly cook the bacon, place a strip in each slot of a muffin pan, crack an egg in each slot and then bake
- a kid favorite - all three of my kids love this recipe, even the ones that don't tend to love eggs
Ingredients
The full recipe for these bacon egg cups can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- bacon
- eggs
How to Make Bacon Egg Cups
To make these bacon egg cups, you'll need a baking sheet and muffin tin. Here are the steps:
- First, preheat your oven to 375 degrees F.
- Place the bacon on your baking sheet and bake for 10 minutes.
- Slightly cool the bacon, then place once strip of bacon in each slot of a muffin pan. Use leftover bacon grease to grease the bottom of the muffin slots.
- Crack an egg and place it in each slot of the muffin pan with the bacon.
- Place in the oven and bake at 375 degrees for 20-25 minutes.
- After baking, cool slightly and then serve.
Tips and Tricks
- Top with seasoning or spices - I added a bit of salt and pepper, but feel free to top the eggs with any herb or seasoning such as rosemary, thyme or paprika.
- Grease pan - be sure to grease the muffin slots with the grease from the bacon so that the eggs don't stick to the pan.
- Adjust baking time - if you like runny egg yolks, then you can decrease the baking time by a few minutes.
Storage
Store leftovers in an airtight container in the fridge. They are best eaten within a few days.
FAQ
Yes, but if you're using turkey bacon you may want to grease the muffin slots to ensure the eggs don't stick to the pan. Also, I don't recommend a thick cut bacon because it will probably be harder to wrap around the muffin tin.
Technically, no. But I like crispier bacon, so I like to cook it prior to baking the egg cups.
More Recipes You'll Love
Looking for other recipes like this? Try these:
Bacon Egg Cups (2 Ingredients)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: varies
Description
Low carb bacon and egg cups made with just two ingredients: bacon and eggs!
Ingredients
- 1 package bacon
- eggs (1 egg for each slice of bacon you have)
Instructions
- Preheat your oven to 375 degrees F.
- Place the strips of baking on a baking sheet so that none of them are overlapping. Bake at 375 degrees for 10 minutes.
- Slightly cool the bacon, then place one strip of bacon in each slot of a muffin pan, so that it lines the edge. Use the leftover bacon grease to grease the bottom of the muffin slots.
- Crack one egg in each slot of the muffin pan (lined with bacon).
- Place them in the oven and bake at 375 degrees for 20-25 minutes.
- After baking, cool slightly and then serve.
Notes
You can make as many or as few bacon and egg cups as you wish. Each cup uses one slice of bacon and one egg. I made 8 cups because I had 8 slices of bacon in the package I bought.
Katie
My family and I love these egg cups! Enjoy!