Bacon and Egg Cups

`Gluten Free | Dairy Free | Ketogenic Friendly

Make a batch of these at the start of the week. They are super versatile and can be eaten for breakfast, with a simple salad for lunch or as a snack in the afternoon. Full of good fats and low in carb, these beauties are perfect for someone who thrives off a ketogenic diet.

Serves 12


12 eggs

12 rashers bacon

Dried or fresh chilli, chopped

Handful of coriander, chopped

50g feta

Sea salt and cracked pepper


Preheat the oven to 180°C.

Spray a 12 hole muffin tray with extra virgin olive oil spray.

Cut the bacon in half (lengthways) and wrap around each hole of the tray. If you have any left over bacon place a small piece on the bottom of each hole.

Crack an egg into each hole.

Chop the fresh chilli and coriander before evenly distributing along with feta on top of each egg.

Season with salt and pepper.

Place in the oven and cook for approximately 18-20 minutes, or until cooked.


You can add any fresh herbs on top that you have readily available!

The cooked bacon and egg cups are likely to stick to the tray. You will need a knife to wedge them out.

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