Description
Delicious individual savory egg cups filled with crispy bacon, cheddar cheese, and optional bell peppers, perfect for a quick breakfast or snack.
Ingredients
- 6 large eggs
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheese (cheddar recommended)
- 1/2 cup diced bell peppers (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or muffin liners
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin or line with muffin liners.
- Cook bacon in a skillet over medium heat until crispy, then crumble and let cool.
- Whisk the eggs in a large bowl until frothy, then stir in salt and black pepper.
- Fold in crumbled bacon, shredded cheese, and diced bell peppers. Mix just until distributed.
- Pour the mixture into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, or until set and lightly golden. Cool in the pan for 3–5 minutes, then transfer to a wire rack to finish cooling.
Notes
These muffins can be made ahead and stored in the refrigerator for up to 4 days. They freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Keto