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prep time

15 min
cook time

15 min
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

Quantity

Serving Size

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Egg

6 large
Bacon Fat

1 teaspoon
Bacon

3 medium slice
Butter

½ tablespoon
Coconut Milk

1 tablespoon
Baby Kale

1 cup, chopped
Salt

¼ teaspoon
Black Pepper

¼ tsp

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 2

Crack 6 eggs into a bowl and season with salt and pepper. Whisk well.
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 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 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.

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Comments 29

SplendidMacadamia706566 2 years ago

Can you substitute regular milk for the coconut milk?

1
- PropitiousAvocadoGreen 2 years ago
  
  I used my soy milk.
  
  0
OutstandingCauliflower182733 2 years ago

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

1
- Bev 2 years ago
  
  Mustard greens, collard greens, broccoli are some things to try. Your country might also have dinosaur kale available. Hope this helps.
  
  0
- BlithesomeArugula450268 2 years ago
  
  Spinach
  
  0
- BohoRachel 2 years ago
  
  Cabbage? Courgettes? Green peppers?
  
  0
Mike 2 years ago

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

38
annaclarkstone05f9 3 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.

2
- AwesomeAvocado648879 4 months ago
  
  The answer should only be approx 1 to eat if you used a regular sized cupcake/muffin pan
  
  0
- Melinda 3 years ago
  
  The instructions mention using a mini- muffin pan, not regular size
  
  1
IneffableAvocado320770 3 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.

3
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

24
- 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?
  
  0
- MarvellousKale457930 4 years ago
  
  Hi, I also live in Costa Rica and able to find kale, at the supermarket BM
  
  0
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.

28
- FabulousRadish686806 3 years ago
  
  What temperature did you bake it at?
  
  0
- mfrehulfer6 4 years ago
  
  A good baking dish switch!
  
  1
Ashink86 5 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.

1
Kara 5 years ago

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

11
Raeraesd80 5 years ago

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

3
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.

5
- Brentnotmichael 3 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 :)
  
  0
- mfrehulfer6 4 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. :)
  
  9
Iml109 6 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.

9
Msally 6 years ago

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

1
Nixi 6 years ago

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

1
- RLawyer 6 years ago
  
  It says at the bottom one serving is 3 mini muffins weighing in at 2.4 oz altogether 😊
  
  0
Etaylor 6 years ago

Didn’t really love this one

0
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

0

Keto Bacon, Egg and Kale Egg Cups

Ingredients

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Comments 29