Keto Bacon & Egg Cups

Preheat your oven to 390°F/200°C.
 

Grease 6 molds of a muffin pan generously with a little butter (if necessary, see hint below).

☝︎ I highly recommend using a silicone muffin pan for this recipe, as it is much easier to clean than a standard muffin pan, even if it is coated.

If you don't have a silicone muffin pan, you should grease your standard muffin tin very generously or use ramekins instead of the muffin pan for this recipe.
 

Place two slices of bacon around the edge of each muffin liner.
 

Bake the bacon in the muffin pan for about 10-12 minutes in your preheated oven.
 

Take the bacon out of the oven and reduce the heat to 320°F/160°C.

Crack an egg into each "bacon basket".
 

Bake the eggs for about 10-15 minutes at 320°F/160°C.

☝︎ You can test whether your eggs are done by briefly shaking the baking tray - if the center of the eggs still jiggles, you should bake them a little longer.
 

Serve your keto bacon & egg cups fresh out of the oven.
 

The low carb bacon & egg cups taste best fresh out of the oven, but you can also cover them with plastic wrap or place them in an airtight container and store in the refrigerator for up to 3 days.