Stephanie Kay Nutrition

Stephanie Kay Nutrition

Real Food for Real Life

  • recipes
    • all recipes
    • Breakfast
    • Lunch
    • Dinner
    • Soups & Stews
    • Salads
    • Sides
    • Snacks
  • nutrition
    • All Articles
    • Tips
    • FAQs
    • This vs. That
    • How To/Guides
    • Weight Loss
  • resources
    • 10 Days of Nutrition
    • 7-Day Meal Plan
    • Balanced Meal Guide
    • 5-Ingredient Cookbook
    • Lunch Box Cookbook
  • About
    • About Steph
    • Contact
  • recipes
    • all recipes
    • Breakfast
    • Lunch
    • Dinner
    • Soups & Stews
    • Salads
    • Sides
    • Snacks
  • nutrition
    • All Articles
    • Tips
    • FAQs
    • This vs. That
    • How To/Guides
    • Weight Loss
  • resources
    • 10 Days of Nutrition
    • 7-Day Meal Plan
    • Balanced Meal Guide
    • 5-Ingredient Cookbook
    • Lunch Box Cookbook
  • About
    • About Steph
    • Contact
  • Dinner
  • Breakfast
  • Meal Prep
  • Nutrition Tips
  • facebook
  • instagram
  • pinterest
  • youtube
Home | Recipes | Bacon & Egg Muffin Cups

Bacon & Egg Muffin Cups

Published on March 3, 2019 by Stephanie Kay

Jump to Recipe

These bacon and egg muffin cups may take a little effort, but I think they are worth every bite. Ready in under 30 minutes, they can be eaten hot or cold and can easily be stored in an air-tight container in the fridge for days to come. Simply heat them gently in the microwave or oven in the morning and you’ll be out the door in no time.

Bacon & Egg Muffin Cups

 

Bacon and eggs are often considered more of a weekend breakfast but, in my opinion, you can (and should) eat them any day of the week. Although bacon and eggs both have a reputation for being “unhealthy” because they are rich in cholesterol and saturated fat, we now know that this is actually a good thing. Not only do both bacon and eggs provide nutritional benefits from their fat and cholesterol, but eating a breakfast high in fat and high in protein is an ideal way to help balance your blood sugar and manage your cravings throughout the day. Far too often people, especially women, opt for light or smaller breakfasts of yogurt, granola, or smoothies, only to find themselves hungry within hours and craving sugar all day long. Instead, it is best to eat more food less often by opting for something filling and satisfying that will keep you fuelled for hours to come.

Print
Bacon & Egg Muffin Cups

Bacon & Egg Muffin Cups

Author: Stephanie Kay

These bacon and egg muffin cups are a great handheld breakfast for mornings when you just don’t have time! This recipe calls for mushrooms, but if you are not a fan, you can simply omit them or swap them for another vegetable of your choice.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baked
Print Recipe
Pin Recipe

Ingredients

  • 12 eggs
  • 12 slices bacon
  • 8oz mushrooms, roughly chopped
  • Olive oil
  • Sea salt
  • Black Pepper

Instructions

  1. Preheat the oven to 400°F.
  2. On a baking sheet, lay bacon across in strips and transfer to the oven to cook for 8-10 minutes. You want the bacon to be cooked halfway through before adding it to the muffin tins. This can also be done in a pan on the stovetop if you like.
  3. While the bacon is cooking, grease each muffin tin with a tiny drizzle of olive oil and use your fingers to ensure the entire muffin cup is coated in oil.
  4. Once the bacon is partially cooked, remove it from the oven, transfer it to a plate and allow it to cool for 1-2 minutes until it has cooled enough to handle.
  5. Once bacon has cooled, line each muffin tin with a strip of bacon, wrapping it around to line the sides.
  6. Once each muffin cup has been lined with bacon, separate mushrooms evenly across them and season with a pinch of salt and pepper.
  7. Gently crack one egg into each cavity and, once all eggs are cracked, transfer the muffin tin to the oven and bake for 15 to 20 minutes until the eggs are set in the middle.
  8. Remove from the oven, allow to cool slightly, and then use a spoon to remove them from the tin.
  9. Muffins can be stored in the fridge for up to 5 days.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 195 calories
  • Sugar: 1 gram
  • Fat: 16 grams
  • Carbohydrates: 1 gram
  • Fiber: 0 grams
  • Protein: 10 grams

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Black Bean Stew with Quinoa & Sweet Potatoes
Smoky Quinoa & Black Bean Stew PREVIOUS
Are Sugar Alcohols Healthy? NEXT
Are Sugar Alcohols Healthy?
Jump to Recipe

Learn How To Make A Balanced Meal!

Grab a copy of my balanced meal formula guide and learn to make well-balanced meals for breakfast, lunch, and dinner.

    Leave a Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Comments

    1. Roxanne Stebbing says

      August 1, 2021 at 4:27 pm

      Can these be frozen?

      Reply
      • Stephanie Kay says

        August 2, 2021 at 8:51 am

        I would not recommend it, as the egg texture will not thaw or reheat very well.

        Reply
    2. Linda says

      September 12, 2023 at 3:27 pm

      Great when having a large group for brunch

      Reply
    Stephanie Kay Nutrition

    Hey, I’m Stephanie

    – AKA RED –

    I’m a nutritionist on a mission to change the way you look at food and teach you how to make real food work for real life in a realistic way.

    Get to Know Me

    Want A 7-Day Meal Plan?

    Download my free 7-day meal plan, complete with a grocery list, for a week’s worth of easy healthy recipes that make real food work for real life.

      • facebook
      • instagram
      • pinterest

      Shop My Cookbooks

      My eCookbooks are filled with quick and easy real food recipes to help make eating well a breeze so you can crush your goals.

      Learn More

      Recipes

      • Dinner
      • Breakfast
      • Meal Prep
      • Snacks

      Nutrition

      • FAQs
      • Tips
      • This vs. That
      • Weight Loss

      Connect

      • Instagram
      • Youtube
      • About
      • Cookbooks

      About Stephanie

      I’m a nutritionist on a mission to change the way you look at food and teach you how to make real food work for real life in a realistic way.

      Learn More

      Site Credits
      2023 © Stephanie Kay Nutrition | Privacy Policy
      To Top