Breakfast
Bacon and chive egg cups
Bakes twelve at once and keeps four days, so breakfast on a weekday morning is a thing you take out of the fridge rather than a thing you cook.
2gnet carbs
31gfat
24gprotein
383kcal
Per serving25 minServes 4
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Ingredients
For the whole dish · serves 4
- Eggs8
- Bacon7 oz
- Mature cheddar5½ oz
- Heavy cream5 fl oz
- Chivesa small bunch, snipped
- Sea saltto taste
Method
7 steps · 25 minutes
- Heat the oven to 375F and grease a 12-cup muffin pan generously — egg welds itself to bare metal.
- Lay the bacon slices in a cold dry pan, bring them up to a medium heat and cook until firm but not yet crisp, about 6 minutes. They finish in the oven.
- Line each hole with a slice, curling it round the wall like a collar. Leave the base open.
- Beat the eggs with the cream, salt and plenty of black pepper, then stir through most of the grated cheddar and the chives.
- Divide between the holes, filling each about three-quarters full — they rise and then settle.
- Scatter the remaining cheese over and bake 15–18 minutes, until puffed and just set with no wobble at the center.
- Cool in the pan 5 minutes before lifting them out, or they tear. Keep refrigerated up to four days and eat cold or briefly warmed.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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