Easy Make-Ahead Breakfast – Bacon, Egg & Cheese cups

5 comments

egg cups

I made these wonderful egg cups this week to make a tasty and easy low carb and ketogenic breakfast with a lot of satisfying and healthy fats! Easy to heat up and eat on the go. Lasts all week!

Tips for making Egg ‘Muffin’ Cups

  • Just cracking an egg in each muffin space is easy and takes much less time than blending like scrambled eggs
  • Switch out the meat and vegetables with what you have on hand and for variety!
  • Use high quality eggs from a farm or pastured chickens for even more nutrition.

Easy Low Carb Bacon, Egg & Cheese ‘muffins’

Yield:

Makes 12 egg cups

Ingredients:

  • 12 eggs
  • 6 teaspoons butter or softened coconut oil or ghee
  • 6 slices cooked bacon, chopped
  • 6 ounces of cheese, grated
  • 6 ounces of (cooked or uncooked) chopped veggies such as onion, mushroom, green onion
  • salt and pepper

Preparation:

  1. Preheat oven to 350.
  2. In a 12 cup muffin tin, grease each tin with a 1/2 tsp of the butter. I just use my fingers for this.
  3. Crack one egg into each space, season with a bit of salt and pepper
  4. Using a fork break each egg yolk by poking it a couple times
  5. Top the eggs with the chopped bacon
  6. Top the bacon with the chopped vegetables
  7. Bake for about 15 minutes, then top with cheese and broil for about 5 minutes
  8. These can be frozen or just refrigerated for the whole week

Carb Info:

per 1 egg cup: 182 calories, .6 net carbs, 12 g proten, 14.5 g fat

 
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
 

Leave a Comment

{ 1 comment… read it below or add one }

1 jer June 25, 2013 at 12:39 pm

love this, just tried it…compact little delicious morsels of energy!!!

perfect carb count as well.

Reply

{ 4 trackbacks }

Previous post:

Next post: