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Keto Bacon & Egg Onion Cups piled on a patterned plate

Keto Bacon & Onion Egg Cups – SCKC

  • Author: Mellissa Sevigny
  • 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!


1/2 cup chopped yellow onion
6 slices raw bacon, chopped
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
10 large eggs
1/4 cup water


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Combine the onion, bacon, salt and pepper in a large skillet.
  3. Cook over medium heat for 10 minutes, or until the onions and bacon are golden brown.
  4. In a large bowl, beat the eggs and water together until fully combined.
  5. Divide the bacon and onion mixture between 12 standard sized muffin cups in a nonstick muffin pan (or use aluminum or silicone liners.)
  6. Swirl the mixture around the sides of the cup to grease the edges.
  7. Pour the egg mixture into the tins.
  8. Bake for 20 minutes or until firm.
  9. Remove and cool slightly before serving.
  10. Store in an airtight container in the refrigerator for up to one week, or the freezer for up to 3 months.
  11. 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

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