Keto Bacon, Egg and Kale Egg Cups Recipe

Breakfast
Gluten Free
Lunch
Quick Easy
Snacks
4/5
(20 reviews)
Keto Bacon, Egg and Kale Egg Cups
Zylo Recipes

Description

These delightful mini egg cups are a fantastic solution for a speedy breakfast or a satisfying snack when you're on the move. They're incredibly simple to prepare: just combine the ingredients, pour the mixture into muffin tins, and bake until golden. The beauty of these egg cups lies in their versatility and the delightful combination of textures and flavors they offer.

Imagine biting into a tender, fluffy egg base studded with savory, crisp bacon and the slightly earthy, vibrant taste of baby kale. The combination is not only delicious but also provides a balanced and nourishing start to your day, or a pick-me-up anytime you need it. What makes these egg cups even more appealing is their make-ahead convenience.

You can prepare a batch on the weekend and have a ready-to-go breakfast or snack option for the entire week. They store beautifully in the refrigerator, and a quick zap in the microwave will have them ready to eat in moments. For even longer storage, these egg cups freeze exceptionally well.

Just pop them into a freezer-safe container or bag, and they'll be ready whenever you need them. This makes them ideal for busy individuals or families who want to maintain a healthy eating plan without spending hours in the kitchen each morning. Beyond their convenience, these mini egg cups are also endlessly adaptable.

Feel free to experiment with different ingredients to suit your tastes and dietary preferences. Swap out the bacon for diced ham, crumbled sausage, or even smoked salmon. If kale isn't your favorite, try spinach, chopped bell peppers, or mushrooms.

Cheese lovers can add a sprinkle of their favorite variety, such as cheddar, mozzarella, or feta. The possibilities are truly endless, allowing you to create a customized egg cup that perfectly matches your cravings. They’re also a great way to use up leftover vegetables or meats you have in the fridge, reducing food waste and adding variety to your diet.

Whether you're looking for a quick and easy breakfast, a protein-packed snack, or a simple meal prep solution, these mini egg cups are sure to become a staple in your kitchen.

Preparation Time

Prep Time
15 min
Cook Time
15 min
Total Time
30 min

Nutrition Information

Per 1 servings (3 mini egg cups) serving
C
Calories
320 Kcal

C
Carbs
3 g
Fi
Fiber
1 g
Sugar
1 g

P
Protein
22 g

C
Fats
25 g
Saturated Fats 12 g
Unsaturated Fats 10 g

Cholestrol 250 mg
Sodium 300 mg
Potassium 200 mg
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Ingredients

    1.
    Egg
    Egg
    6 large
    2.
    Bacon Fat
    Bacon Fat
    1 teaspoon
    3.
    Bacon
    Bacon
    3 medium slice
    4.
    Butter
    Butter
    ½ tablespoon
    5.
    Coconut Milk
    Coconut Milk
    1 tablespoon
    6.
    Baby Kale
    Baby Kale
    1 cup, chopped
    7.
    Salt
    Salt
    ¼ teaspoon
    8.
    Black Pepper
    Black Pepper
    ¼ tsp

Instructions

    1.
    Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Arrange bacon slices on a baking sheet lined with parchment paper. Bake for 30 minutes, or until crispy. Remove from oven and set aside, reserving the bacon fat for later use.
    2.
    Crack 6 large eggs into a mixing bowl. Season generously with salt and freshly ground black pepper. Whisk the eggs thoroughly until light and frothy.
    3.
    Chop the crisped bacon into small pieces and add it to the bowl with the whisked eggs. Add the chopped baby kale, coconut milk, and reserved bacon fat. Whisk all ingredients together until well combined.
    4.
    Grease a mini muffin pan thoroughly with butter, ensuring to grease the top of the pan as well to prevent sticking if the egg mixture spills over. Spoon the egg mixture evenly into each of the muffin wells, filling them almost to the top. This recipe should make approximately 15 mini egg muffins.
    5.
    Bake the mini egg muffins in the preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 15 minutes, or until they are firm to the touch. Let them cool slightly before carefully running a knife around the outside of each muffin to loosen them from the tin. Pop the muffins out and serve immediately.