Bacon Egg And Cheese Breakfast Cups

Sideview of a plate and a plater filled with bacon egg and cheese breakfast cups
Sideview of a plate with bacon egg and cheese breakfast cups
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Bacon and eggs are a popular breakfast treat. While you can fry them in the same skillet, why not make Bacon Egg and Cheese Breakfast Cups. They are literally the perfect breakfast! Instead of just using bacon, eggs, and cheese, we added a base of keto bread and spinach to add some color and to make it even healthier. Baked in a muffin pan, these bacon egg and cheese breakfast cups are the perfect handheld breakfast on the go.

Can You Cook Bacon And Eggs In The Same Pan?

Yes, you can cook bacon and eggs in the same pan. However, you must pay attention to the timing. Start by cooking the bacon first, and once it is almost crispy, you can add your eggs to the pan. Because eggs cook in a few minutes, this technique will ensure the eggs and bacon finish cooking at the same time.   

What Are The Benefits Of Eating Bacon?

Besides being crispy and delicious, bacon does contain some nutritional benefits. Bacon contains 37 grams of protein, but it also has B vitamins such as B1, B12, B6, and B3. Bacon also contains 89% of the recommended daily amount of selenium and 53% of the recommended daily amount of phosphorus.   

Is It Unhealthy To Eat Bacon And Eggs Every Day?

While you can eat bacon and eggs every day, I find it best to eat specific foods in moderation. While eggs are seen as a healthy food, the same cannot be said for bacon because it has high amounts of salt, saturated fat, and cholesterol which are associated with an increased risk of heart disease. While you may consume up to 7 eggs per week without jeopardizing your heart health, you should eat bacon and eggs in moderation.   

How Much Bacon Should You Eat For Breakfast?

You should eat an ounce of bacon for breakfast.  
Author: Sarah Leadon
Average: 5 (2 votes)
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
12 persons


Bacon Egg And Cheese Breakfast Cups
For Serving


Preheat the oven to 350 °F.
To a large skillet, add bacon. Fry bacon over medium-high heat until it is halfway done. The bacon will finish cooking in the oven. Place the half-cooked bacon onto a paper towel-lined plate and set it aside. 
Using a 2-inch biscuit cutter or cookie cutter, cut circles out of the bread and set them aside. I got 2 circles out of each slice of bread.
Spray your muffin pan generously with non-stick cooking spray. Add the bread slices to each muffin cup and press them down slightly. 
Line the outer edge of the muffin cup with a slice of bacon. The bacon will be the cup that holds the eggs. 
Add the cheddar cheese and spinach leaves to each muffin cup
Crack each large egg one at a time into a measuring cup, then pour it on top of the cheese and spinach. Repeat until every muffin cup has an egg. 
Sprinkle each egg and cheese breakfast cup with garlic powder, onion powder, salt, and pepper, and bake them for 20-25 minutes. 
Remove the bacon egg and cheese breakfast cups from the oven and let them sit in the muffin pan for 2-3 minutes. Do not let the egg and cheese breakfast cups sit in the muffin pan too long, or they will stick to the pan. 
Remove the bacon and cheese egg cups from the muffin pan, place them onto a serving platter, and garnish them with the scallions.   
Serve with more spinach and a few slices of keto bread or Vegan Garlic Bread if desired.

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bacon egg and cheese, breakfast cups, sandwich, biscuit, bagel, casserole

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