Baked Bacon and Egg Cups with Cheddar

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Egg cups baked with crispy bacon and sharp cheddar cheese for a protein-packed keto breakfast or snack. This american-inspired keto 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 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.

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.

Frequently asked questions

How long does Baked Bacon and Egg Cups with Cheddar 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 Baked Bacon and Egg Cups with Cheddar?

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 bacon from drying out.

Can I substitute ingredients in Baked Bacon and Egg Cups with Cheddar?

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 Baked Bacon and Egg Cups with Cheddar 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 Baked Bacon and Egg Cups with Cheddar keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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