48HealthScore
Breakfast · American
Bacon & Egg Breakfast Cups
Grade C⏱ 30 min🍽 6 servingsEasy
Muffin-tin egg cups baked with bacon, cheddar and spinach — a grab-and-go keto breakfast you can make ahead.
KetoLow-CarbHigh-ProteinAnti-InflammatoryGluten-Free
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Ingredients
- 6 large eggs
- 6 slices bacon
- 1 cup baby spinach, chopped
- 1/2 cup shredded cheddar cheese
- 2 tbsp heavy cream
- Salt and pepper to taste
Method
- 1Preheat the oven to 375°F and grease a 6-cup muffin tin.
- 2Cook the bacon in a skillet until just shy of crisp, then line the wall of each muffin cup with a slice.
- 3Whisk the eggs with the heavy cream, spinach, cheddar, salt and pepper.
- 4Divide the egg mixture between the cups and bake 18–20 minutes, until set and puffed.
- 5Cool 2 minutes, then run a knife around each and lift out.
Nutrition
Per 1 serving (~98 g)
217.5
Calories
14.8g
Protein
0.9g
Carbs
16.9g
Fat
0.1g
Fiber
Why Bacon & Egg Breakfast Cups scores 48
Nutrient density25
Protein quality11
Fiber content0
Healthy fats7
Bioactive compounds8
Glycemic impact10
Top nutrients
Selenium32.2Sodium27.9Vitamin B1227.3Vitamin K21.5Riboflavin17.7
Tips
- ·Swap the spinach for diced bell pepper or sautéed mushrooms.
- ·Keep refrigerated up to 4 days — reheat 30 seconds in the microwave.
