{Recipes} How to make bacon and egg cups for breakfast on the go [Keto, LCHF, Banting friendly]

Eating well while on the go - for most an impossible task. I used to be one of those people, until I discovered these egg cups. Easy to make, and even easier to pack for breakfast or lunch in the car. I make them with whatever meat and veggies I have left over, and you can even play around with the liquid - use milk instead of cream, or go half half. Add cheese. Add more toppings. Whatever blows your hair back!


Bacon & Egg cups

Keto, LCHF, Banting friendly

Makes: 1 loaf

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Prep time:

Cook time:

  • 12 whole eggs, large (free range and organic is best)
  • 250g streaky or back bacon
  • 100g grated cheese
  • 1l cream
  • Salt and freshly ground black pepper
  • 1/2 yellow pepper, diced
  • Muffin pan (silicone ones work best)
  • Spring onion for serving

  1. Prepare your muffin pans by greasing them well
  2. Panfry the yellow pepper until cooked, but not too soft
  3. Whisk the eggs, adding the cream, salt, pepper and fried yellow pepper. Whisk well
  4. Take the bacon and line each individual muffin hole with the bacon. Pour in the egg and cream mixture
  5. Top with the grated cheese
  6. Place in a hot oven for 15 to 20min, or until the egg and cream mixture has set
  7. Once cooked, remove from the oven and allow to cool in the pan. After cooling, carefully remove
  8. Egg cups can be eaten immediately, stored in the fridge up to 3 days or frozen up to 3 months
  9. I freeze mine in individual portions, so that it is easy to take out when you are already late 