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5-Ingredient Keto Bacon Egg Cups - Easy, Protein-Packed Breakfast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 12 slices thick-cut bacon (regular-cut works too, but thick-cut holds shape better)
  • 10 large eggs
  • 1/2 cup shredded cheddar cheese (or your favorite melty cheese)
  • 2 tablespoons heavy cream (adds fluff and richness)
  • Salt and black pepper to taste

Method
 

  1. Preheat the oven: Set your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin or line with silicone liners.
  2. Par-cook the bacon: Lay bacon on a sheet pan and bake for 8–10 minutes until it starts to render but isn’t crisp. This helps it hold shape in the muffin tin without overcooking the eggs.
  3. Shape the cups: Let bacon cool slightly, then wrap one slice around the inside edge of each muffin cup. If the slices are short, overlap two halves. For the base, you can add a small piece of bacon trimmed from the end, but it’s optional.
  4. Whisk the eggs: In a bowl, whisk eggs, heavy cream, a pinch of salt, and pepper. Stir in the shredded cheese.
  5. Fill the cups: Divide the egg mixture evenly among the 12 cups, filling each about three-quarters full. The eggs will puff slightly.
  6. Bake: Return the tray to the oven and bake for 12–15 minutes, or until the centers are just set and no longer jiggly. For a firmer texture, add 2–3 more minutes.
  7. Rest and release: Let the cups cool for 5 minutes. Run a thin knife around the edges to lift them out cleanly.
  8. Garnish and serve: Top with chopped chives or a sprinkle of smoked paprika if you like. Serve warm.