Baked Bacon and Egg Cups with Cheddar

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Egg cups baked with crispy bacon and sharp cheddar cheese for a protein-packed keto breakfast or snack. This American-inspired keto recipe, ready in about 30 minutes, pairs bacon, large eggs, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 10 min Cook: 20 min Serves 6 American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Line a standard muffin tin with 6 paper liners or lightly grease cups with cooking spray.
  2. Step 2: Cook bacon in a skillet until crispy, then crumble and set aside. In a bowl, whisk together 4 large eggs, 1/4 cup crumbled bacon, 1/4 cup shredded cheddar cheese, 1/8 tsp salt, 1/8 tsp black pepper, and a pinch of paprika.
  3. Step 3: Divide egg mixture evenly among muffin cups, pressing down gently to compact. Bake for 18-20 minutes until eggs are set and edges are golden. Let cool 5 minutes before serving.

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