Keto Bacon, Egg and Kale Egg Cups

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    30 min

Keto Bacon, Egg and Kale Egg Cups

20 ratings

Mini egg cups are perfect for on-the-go! Simply whisk up the ingredients, pour them into greased muffin tins and bake! These egg cups have crispy bacon and baby kale and can even be made ahead and frozen.

  • Net Carbs

    1.8 g

  • Fiber

    0.4 g

  • Total Carbs

    2.1 g

  • Protein

    9.9 g

  • Fats

    10.7 g

143 cals

Keto Bacon, Egg and Kale Egg Cups

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Egg

    Egg

    6 large

  • Bacon Fat

    Bacon Fat

    1 teaspoon

  • Bacon

    Bacon

    3 medium slice

  • Butter

    Butter

    ½ tablespoon

  • Coconut Milk

    Coconut Milk

    1 tablespoon

  • Baby Kale

    Baby Kale

    1 cup, chopped

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ¼ tsp

Recipe Steps

steps 5

30 min

  • Step 1

    Preheat your oven to 350 degrees Fahrenheit. Place bacon slices on a parchment-covered sheet pan and bake for 30 minutes. Set aside and reserve bacon fat.
    Step 1
  • Step 2

    Crack 6 eggs into a bowl and season with salt and pepper. Whisk well.
    Step 2
  • Step 3

    Chop the crisped bacon and add it to the bowl along with chopped baby kale. Add the coconut milk and bacon fat. Whisk.
    Step 3
  • Step 4

    Use the butter to grease a mini muffin pan. Grease the top of the pan as well in case the the egg mixture spills over. Spoon the egg mixture into each of the muffin wells. This should make about 15 mini egg muffins.
    Step 4
  • Step 5

    Bake at 350 degrees for about 15 minutes, or until firm. Wait until they cool and carefully cut around the outside with a knife to pop the muffins out from the tin.
    Step 5

Comments 31

  • SplendidMacadamia706566

    SplendidMacadamia706566 a year ago

    Can you substitute regular milk for the coconut milk?

    • PropitiousAvocadoGreen

      PropitiousAvocadoGreen a year ago

      I used my soy milk.

  • OutstandingCauliflower182733

    OutstandingCauliflower182733 2 years ago

    Kale (nor spinach) is an option where we live in Costa Rica. What other options can you suggest?

    • Bev

      Bev a year ago

      Mustard greens, collard greens, broccoli are some things to try. Your country might also have dinosaur kale available. Hope this helps.

    • BlithesomeArugula450268

      BlithesomeArugula450268 2 years ago

      Spinach

    • BohoRachel

      BohoRachel 2 years ago

      Cabbage? Courgettes? Green peppers?

  • Mike

    Mike 2 years ago

    Save yourself some mess and just make this in one big Pyrex dish, then divide it up 5 ways

    • annaclarkstone05f9

      annaclarkstone05f9 2 years ago

      I found the size of the cupcakes caused an issue as there wasn’t enough for 12-15. So I made 6 instead but not sure how many to have I think 2.

      • Melinda

        Melinda 2 years ago

        The instructions mention using a mini- muffin pan, not regular size

    • IneffableAvocado320770

      IneffableAvocado320770 2 years ago

      This tastes so good. I can't taste the kale at all. I did use slightly less salt, but other than that, I went exactly as the recipe states.

      • marlene

        marlene 4 years ago

        I used chopped broccoli as I cant get Kale here in Costa Rica. Used 8x8 glass dish. Added a bit of grated cheese on top

        • OutstandingCauliflower182733

          OutstandingCauliflower182733 2 years ago

          I wish I had known about the kale at BM, we were there (southern CR) last week. The northern part of CR (Arenal) does not have BM so I may try broccoli. Have either of you found edible spinach?

        • MarvellousKale457930

          MarvellousKale457930 3 years ago

          Hi, I also live in Costa Rica and able to find kale, at the supermarket BM

      • Jackie

        Jackie 4 years ago

        XI made this as directed the first time and found it time consuming. The next time I still mixed it up as directed but put the mixture in a greased 8 X 8 pan, I baked it for 20 minutes in my oven. I cut it into 6 squares. I had one of the squares.

        • FabulousRadish686806

          FabulousRadish686806 3 years ago

          What temperature did you bake it at?

        • mfrehulfer6

          mfrehulfer6 3 years ago

          A good baking dish switch!

      • Ashink86

        Ashink86 4 years ago

        So yummy! My batch made 14 mini muffins when following the directions exactly. However, they did overflow while cooking in the oven so I'll be sure to spread it out to 15 mini cups next time when I don't fill them to the top.

        • Kara

          Kara 4 years ago

          I used jimmy dean turkey crumbles and added 1/2 shredded cheese. Salsa on the side, delish- cooked perfectly in 15 min.

          • Raeraesd80

            Raeraesd80 4 years ago

            I can't eat kale but would like use spinach instead... How can I adjust ingredients and get the correct macros?

            • TaylorAR

              TaylorAR 5 years ago

              This recipe need some work. The main thing that frustrated me is that I gave myself about an hour to make it before work. It says bake time is 15 minutes... but it takes 30 to bake the bacon. So cook time overall is 45 minutes.

              • Brentnotmichael

                Brentnotmichael 2 years ago

                Like mfrehulfer6 said, precook the bacon, but try this method: put a metal cooling grate (all metal, not the kind with a coating) on a rimmed baking sheet. Lay the bacon on the grate. Do not preheat the oven. Cook bacon at 400 F until the way you like it (for me about 20 minutes from cold). This can be happening while prepping other ingredients, plus the bacon provides the bacon fat needed in the recipe. Just drain it off the rimmed baking sheet :)

              • mfrehulfer6

                mfrehulfer6 3 years ago

                Pre-prep the bacon. I add bacon to several meals through the week. It keeps fine for days. Many meal ingredients can be prepared ahead of meal composition. Another solution: buy pre-cooked bacon. Just a thought. :)

            • Iml109

              Iml109 5 years ago

              This recipe needs to be corrected. If you’re using a standard cupcake size pan then the recipe should be adjusted to make a cupcake size serving instead of going with 2.4oz/serving at the nutrition page. Writer made 12 cupcake sized egg cups but says yield 15 mini egg muffins. Another issue is there’s too much kale; there’s not enough egg to cover all the chopped baby kale in each cup. A mini muffin pan is 6x4=24 holes pan, not a 3x4=12 holes pan. Please reword the recipe or change the photos to reflect recipe accurately.

              • Msally

                Msally 5 years ago

                I love this recipe. I used a regular cupcake pan (as pictured) 2 portions weighed about 3.oz

                • Nixi

                  Nixi 5 years ago

                  What size are these muffin? The picture looks like regular cupcake tins but the description says “mini muffin”

                  • RLawyer

                    RLawyer 5 years ago

                    It says at the bottom one serving is 3 mini muffins weighing in at 2.4 oz altogether 😊

                • Etaylor

                  Etaylor 6 years ago

                  Didn’t really love this one

                  • lward007c3ab

                    lward007c3ab 6 years ago

                    Good, but I altered it (my lack of inventory-omitting kale), Added spinach powder, hemp seeds, cottage cheese, coconut flour, onion, spices and baking powder -basically a different recipe with this as the base. Turned out awesome ! This recipe is a great base. Result- very tasty

                    • yellorose714c6a4

                      yellorose714c6a4 6 years ago

                      Is there an alternate milk option for coconut milk?

                      • Sparkle glitterchunk

                        Sparkle glitterchunk 5 years ago

                        I use aldi friendly farms unsweetened original almond milk 30cal a cup and 1 carb 2.5 full fat.

                      • armitch77f044

                        armitch77f044 6 years ago

                        I would use heavy cream. Lower fat, way lower carb. Unless you can't have dairy you might try coffeemate powder and tablespoon of warm water to dissolve first.