Bacon-Cheddar Egg Cups
280Calories
21gProtein
20gFat
2gNet Carbs
Per serving. Scale any portion and auto-track it in the app.
Ingredients
- 6 eggs
- 4 slices of bacon
- Cheddar Cheese
- Salt
Method
PREP
- Heat the oven to 375F and grease a 6-cup muffin tin. Cook 4 slices of bacon until just shy of crisp, then chop.
COOKING
- Whisk 6 eggs with salt and pepper. Stir the chopped bacon and 2 oz shredded cheddar into the eggs.
- Divide the mixture among the 6 cups and bake 16 to 20 minutes until the tops are set and lightly golden.
FINISH
- Let them cool a couple minutes so they firm up, then pop them out. Makes 6 cups — a serving is 2.
💡 Pro-Tip: Stop the bacon just before crisp — it finishes cooking in the oven, so fully-crisp bacon here turns to charcoal bits. Batch a double tray on Sunday and breakfast is handled all week.
Cook it & auto-track the macros in the app →