Keto Bacon and Egg Cups – Low Carb Egg Wrap Muffins With Sausage
Are you looking for an easy and tasty keto egg, bacon and sausage recipe?
This is the one for you! These low carb bacon egg wrap muffins with sausage
are so delicious. Great keto breakfast bites idea and perfect for a ketogenic diet.
These keto bacon egg cups are so simple to put together and make a great keto
breakfast, keto lunch or dinner. You will NOT want to wait to make these keto
bacon and egg cups. If you are looking for a healthy and quick keto recipe check
this one out – you won’t be disappointed. So let’s check out these keto sausage,
bacon and egg cups!
Check Out These Other Keto Recipes:
Preheat the oven to 400 degrees
Place one small sausage patty into the bottom of six different compartments of a well
greased muffin tin
Wrap a slice of thick cut bacon around the sausage patty so that it forms a circle around
the inside of each muffin tin compartment
Put a teaspoon of chopped bell peppers onto the top of the sausage patty in each of the
compartments
Bake the sausage and bacon cups for 10 minutes
Remove the muffin tin from the oven, and crack an egg into the center of each of the
muffin tin compartments. It is okay if some of the egg whites leak past the bacon strip,
it will all solidify as it bakes
Bake for an additional 10 minutes until the egg whites are solid, and the egg yolks are
still a bit runny
Top with salt, pepper and freshly chopped parsley for garnish if desired
Keto Bacon and Sausage Egg Cups
Ingredients
- 6 Large eggs
- 6 Slices of thick cut bacon
- 6 Small round sausage patties
- 6 tsp Diced bell peppers
- Salt and pepper to taste
- Muffin tin
Instructions
-
- Preheat the oven to 400 degrees
- Place one small sausage patty into the bottom of six different compartments of a well greased muffin tin
- Wrap a slice of thick cut bacon around the sausage patty so that it forms a circle around the inside of each muffin tin compartment
- Put a teaspoon of chopped bell peppers onto the top of the sausage patty in each of the compartments
- Bake the sausage and bacon cups for 10 minutes
- Remove the muffin tin from the oven, and crack an egg into the center of each of the muffin tin compartments. It is okay if some of the egg whites leak past the bacon strip, it will all solidify as it bakes
- Bake for an additional 10 minutes until the egg whites are solid, and the egg yolks are still a bit runny
- Top with salt, pepper and freshly chopped parsley for garnish if desired
Recipe Notes
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6
Traci says
I love these. Spraying the pan first is a must. I forgot and the clean up was awful, egg stuck everywhere. I poked the eggs before I cooked this because I wanted something handheld to eat and that worked great. Thanks for the recipes.
Jorge says
Wow! Amazing idea, I’ll try it. Thanks.
Steven says
Tried it, loved it.
Ate a lot of them.
Added franks hot sauce to try it different ways.
This is a can’t miss recipe.
Even tried it in a mini cup cake pan.
Simple and easy