These Keto Egg Cups are a simple and delicious low-carb breakfast, perfect for busy mornings! Made with bacon, cheese, heavy cream, and veggies, they’re baked in a muffin tin for easy meal prep. Make a big batch ahead of time and freeze them for a quick, grab-and-go option!
INGREDIENTS
- 10 eggs
- 8 slices bacon, chopped
- ½ medium onion, chopped
- ½ medium green pepper, chopped
- 2 oz spinach, finely chopped
- ½ cup heavy whipping cream
- 1¾ cups cheddar cheese, shredded
- ¼ cup Monterey Jack cheese, shredded
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ½ tsp black pepper
- Dash of nutmeg
- ½ tsp parsley (for garnish)
- ½ tsp red pepper flakes (optional)
INSTRUCTIONS
- Preheat oven to 375°F (190°C).
- Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
- Sauté veggies – Reserve 1 tbsp of bacon grease and sauté the onion and green pepper until softened. Drain on a paper towel.
- Prepare egg mixture – In a bowl, whisk together eggs, heavy cream, Worcestershire sauce, salt, pepper, and nutmeg until fully combined.
- Assemble cups – In a greased muffin tin, evenly distribute the sautéed veggies, chopped spinach, and ¾ of the crumbled bacon.
- Add cheese – Sprinkle Monterey Jack and cheddar cheese over the veggie mixture.
- Pour eggs – Divide the egg mixture evenly among the muffin cups.
- Top & bake – Sprinkle the remaining bacon, parsley, and red pepper flakes on top. Bake for 18-22 minutes, or until the centers are just set. Avoid overbaking for a softer texture.
- Cool & serve – The egg cups will puff up while baking but settle slightly as they cool—this is normal!
Storage Tip: These egg cups can be made ahead and stored in the fridge for up to 4 days or frozen for longer storage. Just reheat and enjoy!
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