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Savory Carnivore Egg and Bacon Cups

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These savory carnivore egg and bacon cups are a quick, easy, and protein-packed breakfast option featuring crispy bacon wrapped around tender baked eggs. Perfect for meal prep or a satisfying on-the-go snack.

Ingredients

Scale
  • 8 strips bacon (regular cut preferred)
  • 8 large eggs, room temperature
  • Pinch of salt
  • Freshly ground black pepper, to taste
  • ½ cup shredded cheese (optional; cheddar, mozzarella, or preferred melting cheese)
  • Fresh herbs (optional; chopped chives or parsley)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Spray each cup of a 12-cup muffin tin generously with non-stick spray or brush with oil.
  3. Line each muffin cup with a strip of bacon, wrapping it around the inside edge to form a circular nest.
  4. Crack all 8 eggs into a mixing bowl. Add a pinch of salt and pepper, then whisk lightly until combined but not frothy. Stir in cheese and herbs if using.
  5. Pour the egg mixture into each bacon-lined cup, filling about ¾ full.
  6. Bake for 20-25 minutes until eggs are set but still tender in the center. For firmer eggs, bake an additional 2-3 minutes, watching carefully to avoid rubbery texture.
  7. Remove from oven and let cool for 5 minutes. Use a small knife or spatula to loosen edges and carefully lift out the cups.
  8. Serve warm, garnished with extra herbs or cheese if desired.

Notes

Use room temperature eggs for even cooking. Do not overwhisk eggs to keep texture creamy. Grease muffin tin well to prevent sticking. Partially cooking bacon before wrapping can speed up prep but do not fully cook it to keep it flexible. Start checking eggs at 18 minutes to avoid overcooking. Leftovers keep well refrigerated for up to 4 days and freeze nicely.

Nutrition

Keywords: egg cups, bacon cups, savory breakfast, carnivore diet, keto breakfast, low-carb, easy breakfast, meal prep

Find it online: https://tomyumy.com/savory-carnivore-egg-and-bacon-cups-recipe-5-easy-steps-for-perfect-breakfast/