Bacon egg cups are easy to make and so much fun to eat. These very tasty cups are the perfect keto breakfast!
My kids adore these cute little cups. They love the fact that they get to hold their eggs and bacon in their hands and eat them as finger food!
Eggs and bacon for breakfast is a fairly ordinary combination. But these delicious cups are far from ordinary! They are pretty and festive, easy to make, and super fun to eat.
The ingredients needed to make this recipe
You’ll only need a few simple ingredients to make this recipe (the exact measurements are included in the recipe card below):
Bacon: Use thin or medium-cut, not thick-cut. It will be easier for you to work with thin-cut slices.
Salami: I use it to make a bottom for the bacon “cups.” So I use just one piece per cup.
Eggs: Medium eggs are best in this recipe, but you can also use large eggs if that’s all you have and pour out some of the egg whites if needed.
Olive oil spray: For greasing the ramekins. You can also use a little softened butter.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use. Otherwise, the dish might turn out too salty.
How to make bacon egg cups
It’s a very easy recipe! Scroll down to the recipe card for the full details. Here are the basic steps:
Your first step is to partially cook the bacon in the microwave.
Then, for each cup, place a salami slice at the bottom of a greased ramekin. Then wrap a bacon strip around the sides of the ramekin, forming a “cup.”
Now break an egg into each ramekin. Sprinkle the eggs with salt and pepper. Then bake the cups until the whites are set, 20-25 minutes.
A bacon-free alternative
If you’d rather avoid processed meats, but you still like the convenience of a keto egg cup, you could try either these basic breakfast egg muffins or these keto sausage egg muffins (made with fresh ground beef). These baked Scotch eggs are another good option.
Use ceramic ramekins
I find that it’s best to make these tasty cups in 4-oz ramekins, which are the same size as muffin cups but are ceramic. The ceramic material means that there’s far less risk of the eggs sticking to the pan.
How to serve bacon egg cups
They are obviously great for breakfast, and that’s how I usually serve them. But they also make a great snack. My kids actually ask for these when they come home from school! I serve them with a side of fresh-cut veggies for dipping into the yolks.
What to do with leftovers?
You can keep the leftovers for 3-4 days in the fridge, in an airtight container. I usually make this recipe on the weekend, and leftovers are great for quick weekday breakfasts. I reheat them in the microwave, covered, on 50% power.
More tasty keto breakfasts that you might like
As mentioned above, another keto portable breakfast that I really like: egg sausage muffins. They take a bit of work, but they are so delicious, and leftovers keep well for several days. And these baked eggs in tomato sauce are super tasty and very easy to make.
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Bacon Egg Cups
INGREDIENTS
- Olive oil cooking spray
- 8 strips uncured bacon
- 8 thin salami slices
- 8 eggs
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
- Preheat your oven to 400 degrees F. Place eight 4-oz ramekins on a large baking sheet and spray them, bottom and sides, with olive oil spray.
- Partially cook the bacon: place two paper towels on a microwave-safe plate. Place four slices of bacon on top. Cover the bacon with two more paper towels (to prevent splatters). Microwave for 2 minutes. Repeat with the remaining slices. This renders some of the fat and will help the bacon crisp up faster when baking.
- Place a salami slice at the bottom of each ramekin. Wrap a bacon strip around the sides of the ramekin, forming a "cup." Break an egg into each ramekin. Sprinkle the eggs with salt and pepper.
- Bake until whites are set, 20-25 minutes. Remove from the oven, and carefully run a sharp knife around the edges of each cup to help loosen from the ramekin. Use a soup spoon to carefully lift each cup up from the ramekin, inserting the spoon beneath the salami slice.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.