Best 3 Low Carb Bacon Spinach Egg Cups Recipes
Kick-start your day with a protein-packed, low-carb breakfast that's not only delicious but also incredibly easy to make! Our bacon, spinach, and egg cups are the perfect grab-and-go meal that can be enjoyed for breakfast, lunch, or even dinner. Made with just a few simple ingredients, these egg cups are a breeze to prepare and can be customized to your liking. With variations such as a Denver omelet, sausage and cheese, and Mediterranean veggie, there's an option for every palate. So gather your ingredients, preheat your oven, and let's dive into these flavorful and satisfying egg cups!
Check out the recipes below so you can choose the best recipe for yourself!
KETO EGG CUPS WITH BACON & CHEESE
These Keto Egg Cups are an easy, delicious low carb breakfast recipe that is perfect for grabbing on-the-go! Made with bacon, cheese, heavy cream, and veggies, they are baked in the oven using a muffin tin, so you can make these ahead of time in large batches and freeze for later.
Provided by Kasey Trenum
Time 33m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375° F.
- Slice bacon into bite-sized pieces, then fry in a skillet until golden brown. Set aside to drain fat.
- Reserve 1 tbsp of the bacon grease and saute the onion and green peppers over medium heat until they are soft. Set aside to drain on a paper towel.
- In a medium-sized bowl, crack 10 eggs, then add heavy whipping cream, Worcestershire sauce, pepper, salt, and a dash of nutmeg. With a whisk, beat the eggs until the ingredients are thoroughly combined.
- Combine the green peppers, onion, chopped spinach, and ¾ of the crumbled bacon in another bowl and distribute the filling amongst the muffin tins.
- Add the Monterey jack cheese to each cup, followed by the cheddar.
- Distribute the egg mixture evenly amongst each muffin tin.
- Top each cup with your reserved bacon. Then sprinkle parsley and red pepper flakes on top. *Optional
- Bake for approx 18-22 minutes or just until a knife comes out mostly clean. Make sure not to burn. I take them out before they turn brown. If you like them, "wet" undercook them a few minutes.
- They will puff up with steam as they bake but sink a bit when you take them out of the oven. That's normal!
Nutrition Facts : ServingSize 1 muffin cup, Calories 228 kcal, Carbohydrate 2 g, Protein 12 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 179 mg, Sodium 375 mg, Fiber 1 g, Sugar 1 g
LOW CARB BACON EGG CUPS
These Low Carb Bacon Egg Cups are keto and Whole30 Friendly! Plus they taste delicious! Grab our make ahead of time recipe and enjoy all week!
Provided by Kim and Kalee
Time 35m
Number Of Ingredients 8
Steps:
- In a skillet, place bacon and cook on medium heat until it browns. Then, drain the fat and remove the bacon.
- Chop the bacon, onions, mushrooms and spinach.
- Then add onions to the skillet for 1-2 minutes until soft.
- Add in your mushrooms and let them cook 1-3 minutes until their tender. Then add in spinach for about a minute. Then add your bacon and remove from heat.
- Spray a muffin pan with non-stick spray.
- Evenly distribute the bacon & vegetables in the skillet into the muffin cup. It should be about 1/2 full.
- Then, in a separate bowl whisk your eggs, cheese, and milk together. Season with salt & pepper.
- Pour that mixture into each muffin cup until each is about full - leaving just enough room for them to rise.
- Bake at 375 for about 20-25 minutes or until the egg cups have risen and are slightly brown.
- Then remove from the pan and enjoy warm!
Nutrition Facts : Calories 141 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 221 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 grams, Sodium 170 milligrams sodium, Sugar 1 grams sugar, UnsaturatedFat 0 grams unsaturated fat
QUICK AND EASY CREAMED BACON SPINACH
It is a mouth-watering, creamy, and rich side dish and tastes wonderful with chicken and fresh rolls.
Provided by mommy_of_six
Categories Side Dish Vegetables Greens
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat butter in a large skillet over medium heat. Cook and stir onion, bacon, and garlic until bacon is crisp, 5 to 7 minutes.
- Whisk flour, salt, and black pepper into onion mixture until blended and the flour and drippings form a paste, 1 to 2 minutes.
- Slowly whisk milk into onion mixture. Bring to a boil, continuously whisking, until sauce is thick and creamy, 3 to 5 minutes.
- Stir spinach and half-and-half into sauce; cook until spinach is heated through, 4 to 6 minutes.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 23.6 g, Cholesterol 48.2 mg, Fat 23 g, Fiber 5.1 g, Protein 14 g, SaturatedFat 10.3 g, Sodium 1007.9 mg, Sugar 7.3 g
Tips:
- Use good quality bacon for the best flavor.
- If you don't have spinach, you can use other leafy greens like kale or Swiss chard.
- Season the eggs with salt and pepper to taste.
- Add a sprinkle of cheese to the top of the egg cups for extra flavor.
- Bake the egg cups until the whites are set and the yolks are cooked to your desired doneness.
- Let the egg cups cool slightly before serving.
Conclusion:
Low-carb bacon spinach egg cups are a delicious and easy breakfast option that is perfect for busy mornings. They are also a great way to get your daily dose of protein and vegetables. With just a few simple ingredients, you can make a batch of these egg cups in no time. So next time you're looking for a quick and healthy breakfast, give this recipe a try!
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