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Today happens to to St. Patrick’s Day, and this morning I made for my family what I called “Pots of Gold” for breakfast, aka Bacon Egg Cups!
This recipe is easy to prepare, and is great for making ahead of time, so you can just reheat when you are ready to serve!
My version of this breakfast treat is very low-carb, and when I was first venturing into solids post weight loss surgery, this worked very well for me! My husband didn’t tolerate eggs as well, as many new post-op patients discover that eggs are hard on the pouch, but most people report being able to eat them by six months out. Like I said, though, I did really well with this as a fast breakfast option.
For busy mornings, I would just make a bunch in advance and then quickly reheat for a fast breakfast.
If you love cheese, you can definitely add some shredded cheddar to the tops a few minutes before taking them out of the oven!
To make this a well-rounded meal, serve with some greens sauteed in the leftover bacon grease.
Delicious!
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Keto/Low-Carb Bacon Egg Cups
Yield: 12
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Pin RecipeIngredients
- 12 slices of non-sugar bacon
- 2 Tbsp fat of choice (coconut oil, olive oil, melted butter, etc.)
- 12 large eggs
- Shredded cheese, optional
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Preheat oven to 350 degrees F.
- While waiting for oven to preheat, in a large skillet, fry bacon slices until they are just slightly under-cooked. Remove from skillet and set aside on a plate to cool.
- In a muffin tin, brush with oil of your choice to prevent sticking. Wrap each piece of bacon into a circle and place into each slot in the muffin tin. One at a time, scramble each egg, then pour the egg into the center of the bacon. Repeat until all of the tins are full.
- Bake for 15 to 18 minutes. If desired, sprinkle cheese over bacon egg cups for the last few minutes of baking.
- I suggest using the bacon grease to saute a green vegetable while waiting for the bacon egg cups to bake.
- Once the eggs are cooked, allow to slightly cool, then using a butter knife gently lift the bacon egg cup out of the muffin tins, and serve. Refrigerate or freeze extras for later.
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