Bacon egg cups are the perfect keto breakfast, snack, or even side dish. The crispy bacon on the outside, mixed with the creamy egg middle and spicy jalapeño, will start your day with a kick. The cream cheese mixed with bits of jalapeño pepper provides just the right amount of heat.
Ingredients :

  • 6 bacon slices
  • 1 tablespoon butter
  • 2 jalapeño peppers
  • 4 large eggs
  • 2 ounces cream cheese, at room temperature
  • Pink Himalayan salt
  • Freshly ground black pepper
  • ¼ cup shredded Mexican blend cheese


1. Preheat the oven to 375°F.

2. While the oven is warming up, heat a large skillet over medium-high heat. Add the bacon slices and cook partially, about 4 minutes. Transfer the bacon to a paper towel-lined plate.

3. Coat six cups of a standard muffin tin with the butter. Place a partially cooked bacon strip in each cup to line the sides.


1. Cut one jalapeño lengthwise, seed it, and mince it. Cut the remaining
jalapeño into rings, discarding the seeds. Set aside.

2. In a medium bowl, beat the eggs with a hand mixer until well beaten. Add 
the cream cheese and diced jalapeño, season with pink Himalayan salt and pepper, and beat again to combine.

3. Pour the egg mixture into the prepared muffin tin, filling each cup about two-thirds of the way up so they have room to rise.

4. Top each cup with some of the shredded cheese and a ring of jalapeño, and bake for 20 minutes.

5. Cool for 10 minutes, and serve hot.

SUBSTITUTION TIP If you don’t have jalapeños available, or you don’t like spicy food, you
can use bell peppers or another vegetable with a little crunch, like asparagus.

Per BatchCalories: 955; Total Fat: 80g; Carbs: 7g; Net Carbs: 6g; Fiber: 1g; Protein: 53g

Per ServingCalories: 159; Total Fat: 13g; Carbs: 1g; Net Carbs: 0g; Fiber: 0g; Protein: 9g

No comments