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
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!
- 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
- Serving Size: 2 muffin cups
- Calories: 204
- Fat: 14g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 16g
Keywords: SCKC, dairy free, Whole 30, keto, squeaky clean keto, breakfast, eggs
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.
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.
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.
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!!
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.
Janice Flournory says
Thanks for the low carb option.
Janice Flournory says
Ibih is where I look when I need to plan meals.
Terri Shaw says
These look so good! I bet some thyme would be perfect for these.
Kelly J. says
These are DELICIOUS!! Thyme really adds a nice flavor. Super easy, and no sticking what so ever when I used a silicon muffin pan. Totally adding these to the weekly rotation. Another winner, Mellissa!
Dana Rodriguez says
These look really good. Great idea for breakfast or brunch!
Judy Gregory says
These sound great with added cheese.(Don’t do keto). I have the silicone muffin pan all ready.
Has anyone tried freezing these? Needed for quick out the door to the office breakfast.
Wondering about the bacon, because in Australia we would use a full rasher (with the eye, or shortcut, and the streaky bit). Can you give us the weight, or do we use full rashers or streaky bacon?
Nicole M. Foster says
This is delicious! I never thought I’d say this, but I don’t even miss having cheese in it. The caramelized onions and bacon make it totally satisfying.
I’ve already made this recipe twice for a quick & easy breakfast for my husband and he loves them! I also added some chopped fresh spinach. My only issue is they stick to the muffin pan. I tried the method of swirling around the bacon/onion mixture like the recipe describes. The second time I also sprayed the pan first with avocado oil and they still stuck. Anyone else have this issue? Do the silicone ones work better?
Mine always stick no matter what recipe, so I bought the silicone muffin liners on Amazon and they work great! It’s totally worth it.