Low Carb Veggie Bacon Egg Cups

Start your day with these irresistible Low Carb Veggie Bacon Egg Cups, a protein-packed breakfast or snack that's as delicious as it is wholesome. These easy-to-make egg cups combine crispy bacon, fresh spinach, vibrant bell peppers, juicy cherry tomatoes, and savory cheddar cheese for a flavorful bite in every mini cup. Perfect for meal prepping or a grab-and-go option, they're baked to golden perfection in just 20 minutes. Low-carb, keto-friendly, and packed with nutrients, these egg cups deliver a satisfying, guilt-free way to fuel your mornings. Enjoy them fresh out of the oven or reheat for a quick and convenient breakfast throughout the week!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 6

Ingredients

• 6 large Eggs
• 6 slices Bacon strips
• 1 cup Spinach (fresh)
• 0.5 cup Bell pepper (diced, any color)
• 0.5 cup Cherry tomatoes (quartered)
• 0.25 cup Green onions (chopped)
• 0.5 cup Cheddar cheese (shredded, optional)
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 as needed Cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Spray a 12-cup muffin tin lightly with cooking spray to prevent sticking.

Step 3

In a skillet over medium heat, cook the bacon slices until they start to crisp but are still pliable (about 3-4 minutes). Remove and allow them to cool slightly.

Step 4

Line each muffin cup with one bacon strip, forming a circle around the edge. If needed, trim the bacon to fit.

Step 5

In a mixing bowl, whisk together the eggs, salt, and black pepper until combined.

Step 6

Add the spinach, diced bell pepper, cherry tomatoes, green onions, and cheddar cheese (if using) to the egg mixture and stir gently to combine.

Step 7

Pour the egg and veggie mixture evenly into the bacon-lined muffin cups, filling each about 3/4 full.

Step 8

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are set and lightly golden on top.

Step 9

Remove the muffin tin from the oven and let the egg cups cool for 5 minutes before carefully removing them from the tin with a small spatula or knife.

Step 10

Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 20-30 seconds before serving.

Nutrition Facts

Serving size	(626.3g)

Amount per serving	% Daily Value*
Calories	971.7

Total Fat 67.3g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat g
Cholesterol 1228.8mg	0%
Sodium 2232.7mg	0%
Total Carbohydrate 16.6g	0%
Dietary Fiber 4.4g	0%
Total Sugars 7.2g
Protein 72.5g	0%

Vitamin D 258IU	0%
Calcium 646.9mg	0%
Iron 8.3mg	0%
Potassium 1365.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.0%

Protein: 30.1%

Carbs: 6.9%