These Keto Bacon & Onion Egg Cups are loaded with flavor, but still keep to the Squeaky Clean Keto Challenge guidelines of no dairy, nuts, grains, or sweeteners! Super easy, healthy, and tasty – you’ll want to put this delicious keto breakfast recipe in your regular rotation!
These keto bacon & onion egg cups contain just a few ingredients, but are loaded with flavor. The bacon of course adds a salty lusciousness, but the onion is where the magic is. Cooked down and caramelized in the bacon fat, the onions add a natural sweetness that perfectly complements the savory bacon and eggs.
Our grocery store was out of it, but some fresh thyme would be a nice addition to these keto bacon and onion egg cups if you can get it! Parsley would also work, but I didn’t have that either. ? Next time.
If you aren’t doing the Squeaky Clean Keto Challenge or Whole 30, then some cheese added to these keto bacon and onion egg cups would definitely make them next level. I’d go salty feta or creamy brie personally, but asiago or cheddar would also work well if dairy isn’t a problem for you.
Using a muffin tin makes these keto bacon & onion egg cups easy to portion out, but you could just as easily bake this in a 9 x 9 baking dish, and then cut it into squares for easy serving. Just be aware that you may have to increase the baking time by a few minutes until the center is firm and cooked through.
Keto Bacon & Onion Egg Cups – SCKC
- Total Time: 35 minutes
- Yield: 12 egg muffins 1x
Description
These Keto Bacon & Egg Cups are loaded with flavor, but still keep to the Squeaky Clean Keto Challenge guidelines of no dairy, nuts, grains, or sweeteners!
Ingredients
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the onion, bacon, salt and pepper in a large skillet.
- Cook over medium heat for 10 minutes, or until the onions and bacon are golden brown.
- In a large bowl, beat the eggs and water together until fully combined.
- Divide the bacon and onion mixture between 12 standard sized muffin cups in a nonstick muffin pan (or use aluminum or silicone liners.)
- Swirl the mixture around the sides of the cup to grease the edges.
- Pour the egg mixture into the tins.
- Bake for 20 minutes or until firm.
- Remove and cool slightly before serving.
- Store in an airtight container in the refrigerator for up to one week, or the freezer for up to 3 months.
- Reheat in the microwave for 30 seconds to 1 minute before serving.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: SCKC Breakfast
Nutrition
- Serving Size: 2 muffin cups
- Calories: 204
- Fat: 14g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 16g
GMa Sharon says
I made these this morning and though I rarely eat breakfast, I wanted to try them while still warm….so I ate two! Really quite good, by the way. But I customized mine…here’s how I did it for me:
I only wanted a 1/2 recipe so I used 6 of the smaller eggs from my chickens, 3 strips of bacon, diced small. I freeze dry a lot of my garden produce and I added FD jalapeños and garlic to the beaten eggs so they could rehydrate. I opted for fresh onions so I could caramelize them, otherwise I would’ve used FD ones.
I used my oversized 6 cup muffin tin, baked at 375 in my counter top oven for about 17-18 minutes. Wow, they puffed up over the tops of the pan but of course they fall as they cool. I think I might add some different cheeses on the top just before they’re fully baked, and let it melt and slightly brown in color. How pretty and tasty would that be, I wonder! I’m also thinking these would be make great chaffles, too.
I’ve shared my pictures with my granddaughter and daughter and they want the recipe so I’ll be sharing that too!
Sandra Dufoe says
These were tasty and so easy to make loved that they were easy to grab and go when in a hurry.
Jen F says
These are such a delicious and easy breakfast! I make them ahead and reheat them during the week, they’re so customizable too.
BB says
Lurking around for years but just completed the 5 day soup challenge (down 5 lbs.) and now off to the 30 day Squeaky Clean Challenge and wanted to say thank you Can’t say enough about good things about this keto blogger. Always my go to. You can’t go wrong with the data, the recipes, the guidance. Thank you! PS Love your latest profile pic.
Elle says
I would like to bake these in a pie plate or square pan. Will it still work? I think so. Just have to watch it closely.
Jessica says
I love ant recipe that I can make one day and then keep munching on leftovers through the week…these are great for the breakfasts on the go!!
Renee says
Love this recipe. I was wondering if I used a chorizo sausage or breakfast sausage in bulk, how much would I need equivalent to six slices of bacon? Thanks! This is really delicious.
Janice Flournory says
These sound delish.