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

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

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'


Makes 12 egg cups


  • 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


  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

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