Bacon and Egg Muffin Cups with Cheddar and Chives
Keto-friendly savory muffin cups loaded with crispy bacon, sharp cheddar, and fresh chives that make a perfect grab-and-go breakfast. This american-inspired keto (keto, low carb) ready in about 30 minutes pairs large eggs, bacon strips, sharp cheddar cheese, shredded for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 6 bacon strips
- 1/2 cup sharp cheddar cheese, shredded
- 2 tbsp chives, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp (for greasing) butter
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease 6 cups of a muffin tin with 1 tbsp butter.
- Step 2: Partially cook 6 bacon strips in a skillet over medium heat for 4 minutes until they start to crisp but remain flexible.
- Step 3: Line each muffin cup with one piece of the partially cooked bacon, wrapping it around the sides.
- Step 4: Crack 1 large egg into each bacon-lined cup, then sprinkle evenly with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup shredded sharp cheddar cheese, and 2 tbsp finely chopped chives distributed evenly.
- Step 5: Bake in the preheated oven for 15-18 minutes or until the egg whites are set and yolks reach your desired doneness.
- Step 6: Let the muffin cups cool for 2 minutes before carefully removing them with a small spatula or knife to loosen edges. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bacon and Egg Muffin Cups with Cheddar and Chives take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bacon and Egg Muffin Cups with Cheddar and Chives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Bacon and Egg Muffin Cups with Cheddar and Chives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bacon and Egg Muffin Cups with Cheddar and Chives for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Bacon and Egg Muffin Cups with Cheddar and Chives keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
