Bacon & Cheddar Egg Cups

Bacon and Cheddar Egg Cups are eggs whisked with milk and seasoning, mixed with crumbled bacon and shredded cheddar, and baked in a muffin tin. They are low-carb, with 1g of carbohydrates and 10g of protein per egg cup, and they are ready in 30 minutes. They work as low-carb breakfast bites, and the recipe makes 6 servings.

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The cups hold their shape, so you can eat them warm or at room temperature. That makes them useful for breakfast bites on a busy morning, a weekend brunch, a lunch or a snack.

Why They Work

Eating low-carb is easier with a dish that has real protein in it. These egg cups are packed with protein and flavor, so they keep you full without a carb overload. The bacon and cheddar make each savory bite rich, and you would not guess from the taste that they are low-carb.

They are also easy. With a few ingredients and minimal steps, even a new cook can make these cheesy egg muffins and get a result that suits the breakfast table. The recipe is easy to customize, which is covered in the changes below.

What Goes in the Cups

The amounts are in the recipe card at the bottom. This is what each ingredient does.

• Eggs (8 large): the protein base, which gives the cups a hearty foundation.
• Cheddar cheese (1 cup, shredded): adds creaminess and flavor.
• Bacon (6 slices, cooked and crumbled): a savory, salty crunch. Cook it before you crumble it.
• Milk (1/2 cup): gives a fluffy texture, so the egg cups stay light.
• Salt (1/2 teaspoon), black pepper (1/4 teaspoon), garlic powder (1/4 teaspoon) and onion powder (1/4 teaspoon): the seasoning. The garlic and onion powder add savory depth.
• Cooking spray or oil: for greasing the muffin tin so the egg cups come out easily.

You can also stir in chopped bell peppers or spinach, which the recipe card suggests.

Mixing and Baking

The whole recipe takes a few steps and one large bowl.

Gather everything before you start, which keeps the morning organized. Heat the oven to 350°F and grease a muffin tin with cooking spray or a light brush of oil. Greasing matters, because it lets the cheesy egg muffins come out without sticking. A silicone tin makes removal and cleanup easier.

Whisk the eggs, milk, salt, pepper, garlic powder and onion powder in a large bowl until combined. A fork works if you do not have a whisk. Then stir in the crumbled bacon and shredded cheddar. The mix of bacon, cheese and spices is the whole flavor of the dish.

Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full. Bake for 18 to 20 minutes, until the egg cups are set and lightly golden on top. Let them cool for a few minutes, then carefully take them out of the tin. They are ready to serve at that point.

Tools You Need

• Muffin tin (standard or silicone): a standard tin works well, and silicone makes removal and cleanup easy.
• Large mixing bowl: glass or stainless steel is durable and easy to clean.
• Whisk or fork: a whisk gives a smooth egg mixture, and a fork does the job if that is what you have.
• Measuring cups and spoons: accurate measuring keeps these low-carb egg cups consistent.
• Cooking spray or a pastry brush: either one greases the tin.

Getting Good Results

• Use fresh ingredients. Fresh eggs, cheese and bacon make a noticeable difference, and they help you get the best results from a simple recipe.
• Try other cheeses. Cheddar is the classic, but mozzarella, pepper jack or feta each bring their own flavor.
• Watch your oven. Every oven is different, so keep an eye on the egg cups as they bake . A hot oven may cook them faster, and a cooler one may need a few extra minutes. Look for a golden top and a firm center.
• Store them for meal prep. Keep leftovers in an airtight container in the refrigerator, where they last up to a week.

Ways to Change It

Each of these changes is added to the same base recipe, so you can adapt the cups to what you have on hand.

• Vegetables: diced bell peppers, spinach or zucchini add color, flavor and texture.
• Other meat: swap the bacon for cooked sausage or turkey bacon.
• Spices: paprika, cayenne or a dash of hot sauce in the egg mixture give a kick.
• Other cheese: mozzarella or pepper jack work in place of the cheddar, as the card notes.

A Batch for the Week

These cups suit meal prep. Make a batch ahead, such as on a Sunday evening, and take one from the fridge each morning for a quick breakfast with no prep. That is useful on a busy weekday.

With only a handful of ingredients and little effort, the cups give you a breakfast that suits your taste and fills you up. Crisp bacon and creamy cheddar are an easy pairing, and you can eat these low-carb bites at any time of day. Serve the egg muffins warm or at room temperature, whichever fits the morning.

What to Serve With Them

The cups are rich and savory, so sides that are fresh or lightly sweet suit them. These sides that suit the egg cups keep the plate low-carb.

• Avocado: sliced avocado or guacamole adds creaminess and goes well with the egg cups.
• Fresh berries: strawberries, raspberries or blackberries give a sweet contrast to the savory cups.
• Herbal tea or black coffee: both are low in carbs and make a simple drink for the morning.

Together, these sides and drinks round out a breakfast. For another egg dish with bacon, the bacon and broccoli egg burrito is a good option.

Time and Nutrition

Prep takes 10 minutes and baking takes 20, for 30 minutes in total. Each egg cup has about 150 calories, 11g of fat (4g saturated), 1g of carbohydrates, 0g of fiber, 1g of sugar, 10g of protein and 300mg of sodium.

FAQ

Can the egg cups be frozen?

Yes. Let them cool completely, then put them in an airtight container or freezer bag. They keep in the freezer for up to three months. Thaw them in the refrigerator overnight and reheat.

How long do they last in the fridge?

Up to a week in an airtight container, which makes them a recipe for meal prep.

Can they be made dairy-free?

Yes. Replace the milk with almond milk or coconut milk, and use dairy-free cheese.

What is the best way to reheat them?

Use the microwave. Heat one or two cups on a microwave-safe plate for about 30 to 45 seconds, until warm. For a crispier texture, reheat them in a 350°F oven for about 10 minutes.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us