Bacon and egg muffin cups are perfect option for a low carb / keto breakfast. They are freezer friendly, so perfect for batch cooking and meal prep. Baked in the oven, with spinach, peppers and bacon, this high protein recipe will set you up for the day.
Oooh it's been a chilly week in Toronto - and much of North East America - I won't lie, I haven't really seen the outdoor much the last few days! I don't mind the cold when I'm all wrapped up and it's sunny, however -20c can do one! We are forecast some warmer weather over the weekend, so I will save my venturing out until then!
Now, you guys know I'm not really one for diets, I'm more 'a little bit of everything is good for you' kind of a girl, but hey, if something tasty also happens to be low carb and high in protein, that's a pretty good deal! Enjoy these scrumptious Bacon & Egg Muffin Cups this week 🙂
How to make Bacon & Egg Muffin Cups
These little breakfast beauties couldn't be easier to make. Simply cook the bacon, then layer it with the spinach and bell pepper in a muffin tray. Pour the egg mixture over the top and bake in the oven for around 20 minutes. These cups will keep in the fridge for around a week, so you have breakfast prepped for the week. You can eat them cold, or reheat in the microwave or oven.
Can you freeze egg muffin cups?
Good news readers, these egg muffin cups are also good to throw in the freezer for future nibbles! Let them cool, then pop in freezer bags and they will sit there happily for around 3 months. Then, you can just use a microwave, or pop them in the oven to reheat them.
How do you get baked eggs out of a muffin pan?
Hey, we've all been there, you've baked something in muffin tins and you can't get the treats out without leaving half of it on the bottom of the pan. Before you add anything into the pans, wipe a small amount of oil inside the mould and this will help them out when they are ready. If your muffin pan is old, you may want to lay a piece of parchment paper in the bottom of each cup.
Once cooked, let the muffins cool and set a little, then run a knife around the edge of the mould, between the muffin and the tin. The, use a spoon to get under the muffin and lift it out. Voila, all the food in your belly and not left in the tin!
Bell Pepper and Spinach Egg Muffins
As great as bacon and eggs are, I did want to get some veg into these muffin cups...ok, just a tiny bit, but hey, it's better than nothing! The finely diced red bell pepper gives a hint of sweetness and texture to the egg cups and spinach....well, spinach goes with everything!
Egg Muffin Cups aren't just for Breakfast
As I sit here, writing this post, and drinking a glass of shiraz (I told you, everything in moderation!), I have a couple of egg muffin cups sitting in the fridge and I'll be grabbing them for a quick dinner. Heated up and served with salad and fries - easy peasy! Mr Slow The Cook Down has also been taking these to work to have for lunch, he just throws them in the microwave and has some green salad alongside.
More Easy Breakfast Recipes
- Oven Baked Red Pesto Frittata
- Savory Pancakes with Bacon, Jalapeno and Maple Syrup
- Bacon and Egg Cups with Avocado
- Breakfast Sausage Egg Bake Casserole
Bacon & Egg Muffin Cups with Spinach
- 3 strips bacon
- 5 free range large eggs
- generous pinch of salt
- generous pinch of pepper
- generous pinch of garlic powder
- 1 tbsp buffalo / hot sauce
- ½ cup heavy cream (110 ml)
- handful of baby spinach leaves
- ½ red bell pepper finely diced
- Cook the bacon, either in the oven or fry until crispy. Let cool.
- Pre heat the oven to 180ºc / 360ºf
- In a jug, crack the eggs and add the salt, pepper, garlic powder, hot sauce and heavy cream Mix well.
- Lightly grease the muffin tin with butter or oil.
- Put in 3 or 4 baby spinach leaves into each mould, then distribute the diced bell pepper and break the bacon in to pieces and add to each mould. Pour in the egg mix
- But the in the oven for 20-30 minutes and bake until the egg is solid.
- Let cool slightly before serving