Sausage & Bacon Egg Cups

October 20, 2018Laura

I have a recipe here on the blog for a breakfast casserole that I love! I’ve been busy lately and the casserole isn’t something I can really eat on the go. I haven’t had time to make bacon and eggs when I’m hungry in the mornings either. I threw together these little egg cups one morning and they turned out delicious! I made sure to snap some photos so I could share the recipe with you all. They are perfect for meal prep and use simple ingredients too!

I kept my egg cups basic, only adding sausage, bacon and cheese into them. However, they are easy to customize to your liking. If you don’t like sausage, omit it. You can add in your favorite veggies, ham or use different cheeses. There are tons of variations!

I like eating the egg cups by themselves or served with a side of berries and nuts. I also like serving them with a side of avocado. These low carb egg cups are easy to make and are the perfect grab and go breakfast! Hope you enjoy!

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Print Recipe

Sausage & Bacon Egg Cups

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Serves: 12 cups
  • Calories 182.7


  • 12 large eggs
  • 1/2 pound ground sausage
  • 6 strips bacon, cooked & crumbled
  • 2 Tbsp heavy whipping cream
  • 1/2 Tbsp dried chives, optional
  • 1/4 tsp each of salt & pepper
  • 1/4 tsp garlic powder
  • 1 cup shredded mild cheddar cheese


  • 1)

    Preheat oven to 350 and spray a 12 cup muffin pan with non-stick cooking spray.

  • 2)

    In large skillet, cook bacon. When cooled, chop finely and set aside.

  • 3)

    Brown ground sausage until fully cooked and drain grease.

  • 4)

    Whisk together eggs, heavy whipping cream, dried chives and seasonings. Add in shredded cheese and stir together.

  • 5)

    Add in sausage and chopped bacon. Pour mixture evenly into each muffin cup.

  • 6)

    Bake for 25 minutes until set.

Nutrition (Per Serving)

Net Carbs0.9g
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