Delicious low carb bacon egg cups with a boost of veggies from mushrooms and spinach, plus crumbles of feta in every bite. You’ll love these healthy, make-ahead bacon egg cups that are packed with protein and take just 30 minutes to make. They're easy to customize and make paleo, too!
Feel free to leave out the cheese if you want to make these paleo or whole30 friendly
Try adding in 1/2 cup diced grape tomatoes + 1/3 cup shredded mozzarella + 1/4 cup basil ribbons
We love doing this for a dinner inspired version: 1/2 cup finely chopped sauteed broccoli + 1/2 cup cheddar cheese
Any cheese or veggies should work well in these egg cups, just make sure they don’t have a ton of moisture otherwise the egg cups might get soggy (example: zucchini or really juicy tomatoes)
To store: these bacon egg cups with store well in the fridge for up to 5 days. Simply allow them to cool completely to room temperature, then transfer to a container. If you want to freeze your egg cups, simply place them in a freezer safe container after they’ve cooled completely. They should stay good frozen for up to 3 months. However, I personally think these are best when stored in the fridge!
To reheat: bacon egg cups from the refrigerator, place them on a microwave safe place and microwave for 20-30 seconds. If they are frozen, I recommend reheating them for 45-60 seconds.