Savory Herb Egg Cups with Crispy Bacon

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 fresh herbs and crispy bacon — a satisfying keto breakfast at about 2g of carbs per serving. This American-inspired keto recipe, ready in about 26 minutes, pairs large eggs, bacon, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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: 16 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Line a muffin tin with 4 bacon slices, cooking until crisp (about 8 minutes), then set aside.
  2. Step 2: Whisk 4 large eggs with 1/4 tsp salt, 1/8 tsp black pepper, 1 tbsp chopped thyme, and 1 tbsp chopped chives in a bowl.
  3. Step 3: Pour egg mixture evenly into the bacon-lined muffin cups (filling about 3/4 full). Bake for 15-18 minutes until set and edges are golden. Let rest for 2 minutes before removing from tin.

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