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These bacon egg cups are low-carb, gluten-free, and perfect for a delicious and satisfying breakfast you can eat on the go!

Bacon Egg Cups in a muffin tin topped with chopped scallion

There’s nothing like the smell of bacon cooking in a skillet to get the household moving in the morning.

I do enjoy turkey bacon, but let’s be honest: nothing beats real bacon. And it adds so much delicious flavor to these egg cups, I definitely recommend it in this recipe!

These bacon egg cups are such a great grab-and-go breakfast. Who needs bacon and eggs on a plate when you can enjoy them as their own little cup instead?

And this recipe is so simple to make. Just pre-cook the bacon for a few minutes, wrap each slice around the rim of a muffin cup, then add an egg, Parmesan, and seasonings.

They’re a great option for even the busiest of mornings!

How to make bacon egg cups

Ready to see just how easy these tasty breakfast cups are to make?

Step 1: In a large skillet, pre-cook the bacon for about 2 to 3 minutes. Drain on paper towels.

Step 2: Preheat oven to 375°F.

Step 3: Spray a 6 cup muffin tin with cooking spray, then wrap a bacon slice around the perimeter of each cup to create a ring.

Step 4: Crack an egg into a small custard cup or bowl, then transfer it to one of the muffin cups.

Step 5: Repeat with remaining eggs, adding one to each muffin cup.

Step 6: Sprinkle eggs with Herbes de Provence, Parmesan, salt, and pepper.

Step 7: Place in the oven to bake.

Step 8: After 10 minutes, check to see if the eggs are cooked the way you like them. If they are still jiggly in the middle, put them back in the oven for an additional 5 minutes.

Step 9: Remove to a plate and top with chopped scallions before serving.

These egg cups wrapped in bacon are so dreamy, they may become your new go-to breakfast!

Variations

The beauty of these breakfast cups is how simple they are. But you can absolutely get a little creative with them if you like!

Mixing up the cheeses and spices is an easy way to try new flavors. You could use a little cumin and shredded Mexican cheese, then top with chopped cilantro for a fun twist.

To lower the fat and calories, you could replace the bacon with turkey bacon. As I mentioned earlier, I do think pork bacon adds a lot of flavor to this dish, but turkey will work if you prefer.

Making this dish ahead of time

This recipe only takes a few minutes to prep, so it’s not too hard to make on a busy morning. But if you prefer, you can easily cook these breakfast cups in advance!

If you’re making them ahead of time, my advice is to undercook them a bit at first. That way, when you reheat them later, they’ll be perfect and not over-cooked! You’ll also want to leave off the scallions until you’re serving them.

If you make these ahead of time to meal prep or find yourself with leftovers, you can store them in an airtight container in the refrigerator for 3-4 days.

Other on-the-go breakfast recipes

I love breakfasts that I can make ahead of time so I can grab-and-go in the morning. If you’re looking for some recipes to simplify the start of your day, here are a few of my favorites:

You can also check out my roundup of low-carb breakfast recipes for more inspiration.

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Bacon Egg Cups (gluten-free)

5 from 1 vote
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These bacon egg cups are low-carb, gluten-free, and perfect for a delicious and satisfying breakfast you can eat on the go!
Author: Diabetic Foodie
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6

Ingredients 

  • 6 slices center-cut bacon
  • 6 large eggs
  • Herbes de Provence
  • 2 tablespoons grated Parmesan cheese
  • Kosher salt
  • Freshly ground black pepper
  • 1 scallion, (thinly sliced)

Instructions

  • In a large skillet, pre-cook the bacon for about 2 to 3 minutes. Drain on paper towels.
    6 slices center-cut bacon
  • Preheat oven to 375°F.
  • Spray a 6 cup muffin tin with cooking spray, then wrap a bacon slice around the perimeter of each cup to create a ring.
  • Crack an egg into a small custard cup or bowl, then transfer it to one of the muffin cups.
    6 large eggs
  • Repeat with remaining eggs, adding one to each muffin cup.
  • Sprinkle eggs with Herbes de Provence, Parmesan, salt, and pepper.
    Herbes de Provence, 2 tablespoons grated Parmesan cheese, Kosher salt, Freshly ground black pepper
  • Place in the oven to bake.
  • After 10 minutes, check to see if the eggs are cooked the way you like them. If they are still jiggly in the middle, put them back in the oven for an additional 5 minutes.
  • Remove to a plate and top with chopped scallions before serving.
    1 scallion

Notes

This recipe is for 6 servings. Each serving is one egg cup.
If you plan to make these ahead of time, undercook them a bit so they don’t overcook on the second heating. Don’t add the scallions until you’re ready to eat.
These breakfast cups can be stored covered in the refrigerator for 3-4 days.

Nutrition Info Per Serving

Nutrition Facts
Bacon Egg Cups (gluten-free)
Serving Size
 
1 cup
Amount per Serving
Calories
105
% Daily Value*
Fat
 
7.5
g
12
%
Saturated Fat
 
2.6
g
13
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
193.1
mg
64
%
Sodium
 
400.8
mg
17
%
Potassium
 
86.3
mg
2
%
Carbohydrates
 
0.6
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
0.1
g
0
%
Protein
 
8.2
g
16
%
Net carbs
 
0.5
g
* Percent Daily Values are based on a 2000 calorie diet.