Bacon Egg Cups (Keto-friendly. Gluten-free)
Who else loves easy recipes?
These egg cups are really easy to make and super versatile.
This recipe can be enjoyed for breakfast, lunch, dinner, and would be a perfect snack option, too.
When I think about each character in my books, they all loved breakfast. The sexy men were amazing and whipped up delicious breakfast-in-bed options. We also traveled to favorite breakfast joints and ordered irresistible menu options.
BUT when I made myself focus on one couple, Ally and Professor James in My Professor (Man Card Book Five) popped into my mind. They made breakfast together every morning while discussing the Declaration of Independence. Since they hid out in a cottage by the beach, I was more jealous of the view they had every morning.
Ally liked both her breakfast and her men simple, yet delicious. (Yup, I went there.)
Note: You can also find My Professor in the Man Card Series.
This blog is for you the reader, but I love to create recipes that make me happy, too. It’s a win, win really. Since I eat more keto recipes and gluten-free, I love finding recipes we all will love. AND who doesn’t love eggs and bacon?
Seriously, you can have so much fun with this recipe. There is no set mold for how you make the egg cups. If you have different vegetables, or you use vegan eggs, that’s all perfect. Make them for YOUR palate.
One thing I need to share and this makes me giggle. When I’ve seen bacon egg cups online, the bacon looks so perfect with the eggs in the center. The egg cups in this blog will show it’s not easy to make them perfect AND they don’t need to be perfect.
During the first bake, when you cook the bacon and veggies, you’ll see how the bacon shrinks and moves to the center. I just poured the eggs around the bacon. If you want them perfect I guess you could reassemble the piece of bacon after the first bake before adding the eggs.
I’m just sharing that perfect is not necessary with this blog. They’ll be delicious no matter what.
Oh, and if you’re wondering about those biscuits in the photos. They’ll be on the blog next week. Stay tuned because they are so delicious!
Product Placement: Cloister Honey jar. They’re a local company here in Charlotte with some of my most favorite honey varieties. YUM!
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Bacon Egg Cups (Keto-friendly. Gluten-free.)
Recipe by Terra Kelly
Prep: 25-30 minutes
Cook: 25 minutes
Makes: 12 egg cups
Ingredients
8 large eggs
½ cup half and half (or favorite milk)
2 cloves garlic
¼ cup diced tomatoes (canned or fresh)
¼ cup mushroom pieces (canned or fresh)
½ bunch (about ¾ cup) fresh asparagus, sliced
1 pound sliced bacon
1 cup shredded cheddar cheese (or favorite cheese)
Salt and Pepper to taste
Directions
Preheat oven to 400 degrees Fahrenheit. Use medium muffin cup pan and spray with cooking spray.
Line each muffin cup with a slice of bacon. Add sliced asparagus to bottom of each cup. Season asparagus with salt and pepper. Bake for 10 minutes.
In a medium bowl, add half and half, eggs, garlic, diced tomatoes, mushrooms, and salt and pepper. Whisk ingredients and carefully pour into each muffin cup. Bake for 10 minutes.
Add shredded cheese to the top of each muffin cup and bake for another 5 minutes until cheese is melted.
Enjoy with your favorite biscuit or slice of bread!
Note: You can line the bottom with potatoes instead of vegetables. Since this is a keto recipe, I used a low carb vegetable. You can use your favorite vegetable or what you have available in the refrigerator.
