Bacon Breakfast Cups

If you know me, you know I’m not really a bacon fanatic.  *Cue horrified gasps*  I love bacon when it’s paired with other things, like on a burger or in a casserole, but I really cannot just eat strips of bacon with breakfast.  I’m not sure why; I’ve tried numerous times to enjoy bacon by itself, but I don’t think I’ll ever be one of those bacon-obsessed people.  I know, I weep for me, too.  With that said, I do love eggs and cheese and spinach, so I put all of that together in an easy-to-make breakfast cup!

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I pre-heated the oven to 375°F and gathered my ingredients above.  Feel free to use any cheese you like – I love the spicy kick of pepper jack in this recipe.  Only four ingredients needed to make something tasty and low carb?  Yes please.

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Next I put 5 strips of bacon between two sheets of paper towels and microwaved them for 3 minutes.  You want to semi-cook the bacon, but also want it to still be pliable after it comes out of the microwave.  I repeated this step with an additional 5 strips of bacon.  While the bacon was cooling slightly, I sliced the pepperjack cheese into long rectangles and set aside.

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I lightly greased my muffin tin and wrapped six strips around the edges of the cups.

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I lined the bottom of each muffin cup using the four remaining strips of bacon.  You want them to cover the bottom completely to prevent the eggs and cheese from leaking out.

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I ripped the stems off the baby spinach leaves and placed 6 or 7 in each bacon cup, pressing down slightly, before adding one rectangle of cheese in each.

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Finally I cracked each egg directly into the bacon cups.  It’s okay if some of the yolks break, they will still taste great!  Season with salt and pepper.  I baked these for 20 minutes until the eggs set and the bacon was crispy on the edges and bottom.  If you prefer a slightly runny egg, I’d pre-bake the bacon alone in the muffin tin for 5 minutes, let it cool, then add the other ingredients and return the pan to the oven for 15-17 minutes.  These are crispy and have just the right amount of gooey cheese in the middle.  The spinach does a great job breaking up the heavy ingredients and adds some brightness to the dish, too!  I love how versatile these could be – just fill them with your favorite ingredients!

Bacon Breakfast Cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6

Serving Size: 1

Bacon Breakfast Cups

Ingredients

  • 10 strips of bacon
  • 6 large eggs
  • 2oz pepper jack cheese
  • 1c fresh baby spinach
  • To Taste
  • Salt
  • Pepper

Instructions

  1. Pre-heat the oven to 375°F.
  2. Cook 5 strips of bacon between two sheets of paper towels in the microwave for 3 minutes; repeat with remaining strips, then let cool slightly.
  3. Slice the cheese block into long rectangle shapes.
  4. Lightly spray the muffin tin with non-stick spray.
  5. Use 6 strips of bacon to line the edges of each muffin cup.
  6. Use the remaining 4 strips of bacon to cover the bottom of each muffin cup completely.
  7. Remove the stems from the baby spinach and place 6-7 leaves on top of the bacon, pressing down slightly.
  8. Drop one rectangle of cheese into each cup.
  9. Crack one egg directly into each muffin tin.
  10. Bake 20 minutes or until eggs are set.

Nutrtional Information

Per serving: 245 calories, 1g total carb, 1g net carb, 20g fat, 15g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

http://www.butterisnotacarb.com/bacon-breakfast-cups/

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8 Comments

  1. Hazel

    Dear Alison, I love the ease of prep of these. The fact that you used pepper-jack is another inducement. I’d be having them for supper because I’m fasting intermittently (only one meal per day—feel great, blood tests are perfect), and usually have all the ingredients on hand.
    I love your approach: easy-to-find ingredients, easy-to-prepare, individual portions for left-overs. Common sense “dieting”!

    • Thanks Hazel! Sounds like you are doing great – really proud of you! I appreciate you taking the time to read and respond, it really means a lot to me. Hope you try them and enjoy them!

  2. PamamaJane

    I followed your post in MFP to get here and am certainly glad I did. Thanks for this recipe in particular and for all the other ones I’ll be looking through real soon. My LCHF is getting less and less boring all the time. I’ll be making these (with runny yolks) next week for certain.

  3. Lynsey Todd

    Good news and bad news…. Good news is these are amazing. Bad news is I only made 4 to test out the recipe and I want to eat them all now

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