About this recipe

Crispy bacon-lined muffin cups cradling perfectly baked eggs — a simple, satisfying keto breakfast that comes together in under 30 minutes. Each cup is low-carb, high-protein, and endlessly customizable with your favorite toppings like cheese, herbs, or hot sauce.

Instructions

1. 1

   Preheat your oven to ![375°F]. Lightly grease a standard 6-cup muffin tin with cooking spray or a small amount of butter. Partially cook the bacon slices in a skillet over ^[medium heat] for 3–4 minutes per side — they should be pliable but not yet crispy. Transfer to a paper towel-lined plate and pat dry.

2. 2

   Line each muffin tin cup with 2 strips of partially cooked bacon, overlapping them to form a complete cup shape around the sides and bottom. Press gently so the bacon conforms to the cup. Sprinkle about 1 tablespoon of shredded cheddar cheese into the bottom of each bacon-lined cup.

3. 3

   Crack one egg into each cup, directly on top of the cheddar cheese. If desired, add a small drizzle of heavy cream over each egg for a richer, creamier yolk. Season each cup with a pinch of kosher salt, black pepper, and garlic powder.

4. 4

   Bake in the preheated oven for 15–18 minutes, until the egg whites are fully set and the bacon is crispy and golden. For runny yolks, check at 13–14 minutes; for fully set yolks, go the full 18 minutes.

5. 5

   Remove from the oven and let the cups cool in the tin for 2 minutes. Run a butter knife around the edge of each cup to loosen, then lift out with a spoon or small offset spatula. Garnish with fresh chives and a dash of hot sauce if desired. Serve immediately.