Keto Egg and Bacon Lunch Cups
Batch six on Sunday, eat them all week. Under 2g carbs each.
Recipe Author
Riff Kitchen@riffkitchen
Keto Egg and Bacon Lunch Cups
Batch six on Sunday, eat them all week. Under 2g carbs each.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 20 cook
- 30 min
- servings
- 6
- effort
- Easy
Fit Fuel's note
Par-cook the bacon before lining the tin. Raw bacon shrinks as it renders and pulls away from the sides, letting the egg leak underneath.
Method
6 steps · tap one to tick it off
Tips
Grease the tin well, even if nonstick. Egg sticks hard to any bare metal. Butter or oil every hole, including the rim where the bacon sits.
Overlap the bacon ends. A slight overlap seals the ring, so the egg does not leak underneath and glue the cup to the tin.
Beat the eggs until fully blended. Streaks of white bake into rubbery patches. Whisk the eggs and cream until the color is even.
Swaps
No Cheese (Cheddar)? Gruyère, Monterey Jack or crumbled feta, the same weight.
No Cream? Half-and-half. Slightly less rich, with a few more carbs.
No Spinach? Chopped kale, wilted and squeezed the same way, or sautéed mushrooms.
Storage
Fridge: 3 to 4 days in a sealed container. Cool them fully on a rack first so they do not sweat.
Freezer: 2 to 3 months for best quality. Wrap each cup; the egg comes back slightly spongier.
Reheat: In the microwave at half power, or covered in a 180°C oven, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Riff Assistant
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Fit Fuel's note
Par-cook the bacon before lining the tin. Raw bacon shrinks as it renders and pulls away from the sides, letting the egg leak underneath.
Instructions
Follow the steps to perfection.
Tips
Grease the tin well, even if nonstick. Egg sticks hard to any bare metal. Butter or oil every hole, including the rim where the bacon sits.
Overlap the bacon ends. A slight overlap seals the ring, so the egg does not leak underneath and glue the cup to the tin.
Beat the eggs until fully blended. Streaks of white bake into rubbery patches. Whisk the eggs and cream until the color is even.
Swaps
No Cheese (Cheddar)? Gruyère, Monterey Jack or crumbled feta, the same weight.
No Cream? Half-and-half. Slightly less rich, with a few more carbs.
No Spinach? Chopped kale, wilted and squeezed the same way, or sautéed mushrooms.
Storage
Fridge: 3 to 4 days in a sealed container. Cool them fully on a rack first so they do not sweat.
Freezer: 2 to 3 months for best quality. Wrap each cup; the egg comes back slightly spongier.
Reheat: In the microwave at half power, or covered in a 180°C oven, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix