Mr. CG and I started Keto two and a half weeks ago, and while I love it, I'm so happy the "Keto Flu" finally passed.
Two reasons I love this way of eating above all other diets we’ve tried:
1. It’s the easiest to meal prep.
2. We don’t feel deprived.
These Keto Bacon, Egg + Cheese Cups are the bees knees for quick meal prep to get you through the week.
You can make a large batch, store them in the fridge, grab and reheat every morning. We slice up half an avocado for a dose of healthy fat on the side.
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If you’re anything like me, I’m great at meal prepping and sticking to it for about a week. Then week two comes and I’m like… BLAH, this sucks.
I need quick, I need easy and I don’t want to spend an entire day in the kitchen.
So the ticket for me sticking to meal prepping longer than a week is coming up with recipes I can make in large batches that don’t take a day to prepare. Especially breakfast because I just want to brew my cup of Nespresso, heat up my breakfast and get on with my day.
Keto has made it so convenient to come up with quick, easy, on-the-go meals and snacks. I love doing bento style lunches with 4 oz. sliced buffalo chicken breast, 2 oz. cubed cheddar cheese, 1/4c nuts and a veggie, if I know we won’t be home during lunch to prep a salad (our typical lunch).
For these Keto Bacon, Egg + Cheese Cups you’ll need:
- Muffin Tin
- Parchment Paper Baking Cups (or reusable silicone baking cups if that’s more your style)
- 1 package Bacon, chopped and cooked
- 2 c fresh spinach, chopped
- 1 c shredded Monterey Jack or Cheddar cheese
- ½ c pico de gallo
- 10 large cage free eggs
- 1 ½ c egg whites
- Salt and pepper, as desired
Preheat the oven to 400 degrees and prep your muffin tin with the baking cups. Whisk the eggs and egg whites in a large bowl and then add all remaining ingredients.
Whisk until combined.
Fill the baking cups about 2/3 full.
TIP: It’s best to use a small measuring cup to scoop it out of the bowl and pour into the baking cups. If you pour from the bowl, not only is it messy, you’re going to get more eggs in the first batch than the second since the liquid pours out quicker than the chopped ingredients.
Pop your first batch in the preheated oven. Bake for 15 minutes (or until the tops are golden brown), remove and let cool for a few minutes until you can comfortably remove them from the muffin tin without burning your little fingers.
Then do it all again for the second batch!
Once cool to the touch, remove the baking cups and serve with ¼ avocado, sliced.
TIP: These are also delicious drizzled with your favorite hot sauce, or you can add 2 tbsp of your favorite hot sauce to the mixture before baking.
Store the rest of your delightful little Keto Bacon, Egg + Cheese Cups in your favorite container and reheat for breakfast throughout the week!
Will you be meal prepping this week?? ;)
Bacon, Egg + Cheese Cups
Course Breakfast
Total Time 30 minutes
Servings 8-12
Ingredients
- Muffin Tin
- Parchment Paper Baking Cups (or reusable silicone baking cups if that’s more your style)
- 1 package Bacon, chopped and cooked
- 2 c fresh spinach, chopped
- 1 c shredded Monterey Jack or Cheddar cheese
- ½ c pico de gallo
- 10 large cage free eggs
- 1 ½ c egg whites
- Salt and pepper, as desired
Instructions
- Preheat the oven to 400 degrees
- Prep your muffin tin with the baking cups
- Whisk the eggs and egg whites in a large bowl
- Add all other ingredients and whisk until combined
- Fill baking cups 2/3 full with egg mixture
- Bake at 400 degrees for 15 minutes, or until tops are golden brown
- Serve with ¼ avocado, sliced for a dose of healthy fat
VARIATION: Add 2 tbsp of your favorite hot sauce or chopped jalapenos to the mixture before baking! We love spicy food in this house. ;)
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Enjoy!
Christina
