Keto Bacon & Onion Egg Cups – SCKC

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These Keto Bacon Onion Egg Cups are full of flavor, but they meet the Keto Squeaky Clean Challenge without dairy, nuts, grains or sweeteners!  Super easy, healthy and delicious – you’ll want to add this delicious keto side recipe to your regular rotation!

These bacon and onion egg cups contain very few ingredients, but are full of flavor.  Bacon definitely adds a salty flavor, but onions are where the magic lies.  Cooked with plush and caramelized in bacon grease, the onions provide a natural sweetness that perfectly complements the bacon and salted eggs.

We didn’t have any at the grocery store, but a little fresh thyme would be a great addition to these pieces of keto bacon and onions if you can afford it!  Parsley would have worked too, but I didn’t have that either.  ? Next time.

If you’re not taking the Squeaky Clean Keto Challenge or the Whole 30, add cheese to these bacon and onion egg cups and you’ll take them to the next level.  Personally, I’d go with salty feta or creamy brie, but Asiago or cheddar would also work if dairy isn’t an issue for you.

Using a muffin tin, you can easily portion these bacon and onion cups, or you can bake them in a 9 x 9 baking dish and then cut them into squares for easy serving.  Remember, you may need to extend the cooking time by a few minutes until the center is set and cooked.

Ketocut of bacon and pearl onion – SCKC

  • Author: Mellissa Sevigny
  • Preparation time: 5 minutes
  • Cooking time: 30 minutes
  • Total time: 35 minutes
  • Admit it: 12 egg muffins
  • Category : SCKC Breakfast

Description

These bacon and egg cups are full of flavor, but follow the Squeaky Clean Keto Challenge guidelines: no dairy, nuts, grains or sweeteners!

Ingredients

1/2 cup chopped yellow onion

6 slices of raw bacon, chopped

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

10 large eggs

1/4 cup water

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Combine onion, bacon, salt and pepper in a large skillet.
  3. Cook over medium heat for 10 minutes or until onions and bacon are golden brown.
  4. In a large bowl, beat the eggs and water until fully blended.
  5. Divide bacon and onion mixture among 12 standard-sized muffin cups in a non-stick muffin pan (or use aluminum or silicone liners).
  6. Swirl the mixture around the sides of the cup to cover the edges.
  7. Pour the egg mixture into the jars.
  8. Bake for 20 minutes or until firm.
  9. Remove and cool slightly before serving.
  10. Store in an airtight container in the refrigerator for up to one week or in the freezer for up to three months.
  11. Reheat in the microwave for 30 seconds to 1 minute before serving.

Power

  • Serving size: 2 muffin cups
  • Calories: 204
  • Fat: 14 gr
  • Carbohydrates: 2g
  • Dietary fiber: 0 g
  • Protein: 16 g

Keywords : SCKC, Dairy Free, Whole30, Clean ketone, breakfast, eggs

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