Bacon-Wrapped Egg Cups

December 14, 2020
Keto Egg Bites With Bacon Crust

Hey, y’all – Happy Day 13 of Blogmas! Blogmas is a series that I am bringing to the blog this year (and hopefully in subsequent years) that will provide y’all with a new recipe every day of December through Christmas. How fun is that? Today I’m excited to be sharing a fabulous breakfast/brunch item — and one that is perfect for meal-prepping: my bacon-wrapped egg cups!

Bacon-Wrapped Egg Cups

Bacon-Wrapped Egg Cups

What eggs do I recommend?

I love buying local eggs from people in town. That said, if you are in the store, I love Happy Eggs. They are humanely-raised and simply delicious. You can find them in many of your large supermarkets, including Kroger!

Can I use turkey bacon instead of pork bacon?

Absolutely! I prefer pork bacon; however, if you want to make this recipe healthier, turkey bacon would be a wonderful substitute!

What’s the key to the recipe?

Reshaping the bacon after cooking. The bacon will shrink as it cooks and thus not be a perfect fit around the tin. I recommend blotting out the excess grease and then reforming the bacon around each muffin indention. This will ensure that the egg cups are truly bacon-wrapped. A work around this step is to cook bacon ahead of time, chop it, and include it simply in the egg mixture. Same flavor – just a different look!

Love the recipe for my Bacon-Wrapped Egg Cups? Check out the rest of my recipes here!

Keto Egg Bites With Bacon Crust

Bacon-Wrapped Egg Cups

JC Phelps
Looking for the perfect brunch item? Try my keto-friendly bacon-wrapped egg cups!
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course brunch
Cuisine American
Servings 6 servings
Calories 205 kcal


  • 12 slices bacon
  • 12 large eggs
  • 1/2 c. sharp cheddar cheese
  • 1/2 c. monterey jack cheese
  • 2 tbsp. dijon mustard I recommend Grey Poupon
  • 1/2 c. half & half
  • 1 tbsp. minced onion
  • 2 tsp. hot sauce I recommend Cholula
  • 1 tsp. garlic powder
  • Kosher salt to taste
  • Black pepper to taste


  • Preheat oven to 400 degrees.
  • Wrap bacon around the wells/cups of a muffin tin.
  • Bake for 15 minutes. Remove from oven and reshape the bacon around the wells/cups if moved; blot out excess grease, leaving only 10% or so of it behind for flavor.
  • In a large bowl, mix eggs, sharp cheddar, monterey jack, dijon mustard, minced onion, garlic powder, salt, and pepper until well-combined.
  • Evenly distribute in the muffin tin and bake for an additional 15-20 minutes (or until a toothpick comes out of the center clean). If you have extra egg mixture, make it into an omelette in your skillet!
  • Enjoy!


Sodium: 360mgCalcium: 312mgVitamin C: 2mgVitamin A: 425IUSugar: 1gFiber: 1gPotassium: 80mgCholesterol: 46mgCalories: 205kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 10gFat: 17gProtein: 10gCarbohydrates: 3gIron: 1mg
Keyword bacon-wrapped egg cups, egg cups, keto
Tried this recipe?Let us know how it was!
Keto Egg Bites With Bacon Crust

Y’all come back now, ya hear?

My best,


Love the recipe for my Bacon-Wrapped Egg Cups? Check out the rest of my recipes here!

Keep Up With JCP Eats

Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on InstagramFacebookPinterestTik TokTwitter, and LinkedIn. I also author a sister website to JCP Eats, Unabashedly Southern, on which I write about southern lifestyle. Read Unabashedly Southern here.

Bacon-Wrapped Egg Cups

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