Bacon and Egg Cups | Kevin Wagonfoot
I’ll be honest—when I first heard about bacon and egg cups, I thought it sounded like something too fancy for my kitchen. Turns out, I was dead wrong. These little savory cups have become my default breakfast when I want something that actually sticks with me without any fussing around.
The beauty here is that you’re really just combining two things I already have on hand: bacon and eggs. No weird ingredients, no complicated steps. Just meat, protein, and heat.
Why This Works for Carnivore
For carnivore eating, these cups are exactly what you need. You get quality fat from the bacon, complete protein from the eggs, and nothing else to distract your body from doing its thing. It’s the kind of meal that fits the framework perfectly—no carbs sneaking in, no questionable additives, just whole food doing what it does best.
From the cookbook
5-Ingredient Carnivore Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Bacon and Egg Cups
These Bacon and Egg Cups are a delicious and hearty breakfast option, packed with protein and flavor. It's a perfect start to your day, keeping you full and satisfied.
Ingredients
- 6 slices bacon
- 4 large eggs
- 1 oz cream cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Ensuring it reaches the right temperature is essential for even cooking.
- Line two silicone muffin cups with the sliced bacon, ensuring the bacon overlaps slightly at the bottom. This creates a flavorful and crispy base for your egg cups.
- In a bowl, whisk together the eggs, cream cheese, salt, and black pepper until smooth. This mixture will create a creamy texture once cooked.
- Pour the egg mixture evenly into the lined bacon cups. Fill them about 3/4 full to allow for expansion during cooking.
- Cook in the oven for about 40 minutes or until the eggs are fully set. You'll know they're done when the tops are slightly firm to the touch and no liquid egg remains.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Line your muffin tin with bacon strips before baking so they form the cup shape naturally. I press them down gently with a spoon right out of the oven while they're still pliable.
- Crack your eggs into the bacon cups about halfway through the bacon's cooking time. This way everything finishes together instead of you guessing whether the yolks are set.
- Don't skip letting them cool for a minute or two before trying to pop them out. I learned that one the hard way, and it was messy.
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