Easy Keto Pancetta Egg Cups – Tasty Healthy Low-Carb Breakfast

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Baked Keto Pancetta Egg Cups in the pan
Keto Pancetta Egg Cups

Our Keto Pancetta Egg Cups are a great breakfast to start your day! They are quick and easy to make and very tasty.

This Keto Pancetta Egg Cups recipe makes 6 serves. 1 serving is 1 egg cup and has 1g net carbs.

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Store leftover Keto Pancetta Egg Cups in the fridge for up to 2 days. If you want to freeze them, I recommend cooking the yolks through.

Keto Pancetta Egg Cups Ingredients

Keto Pancetta Egg Cups in the tray, ready to bake.
Keto Pancetta Egg Cups Ingredients
  • 12 slices of Pancetta
  • ½ cup of Cheddar Cheese, shredded
  • 6 large Eggs
  • ½ teaspoon of Salt
  • ¼ teaspoon of Pepper, ground
  • 1 tablespoon of Chives, sliced

How to Make Keto Pancetta Egg Cups

Baked Keto Pancetta Egg Cups in the pan
How to make Keto Pancetta Egg Cups
  1. Preheat oven to 180C/355F.
  2. Line 6 holes of a muffin pan with 2 slices of pancetta and top with the cheddar cheese.
  3. Crack 1 egg into each pancetta cup and sprinkle over the salt and pepper.
  4. Bake for 10-15 minutes, until the egg whites have set and the yolk is still soft.
  5. Serve hot, sprinkled with chives.
Baked Keto Pancetta Egg Cups in the pan

Easy Keto Pancetta Egg Cups Recipe

Our Keto Pancetta Egg Cups are a great breakfast to start your day! They are quick and easy to make and very tasty.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Snack, Snacks
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 236kcal
Author: Gerri

Ingredients

  • 12 slices Pancetta
  • ½ cup Cheddar Cheese shredded
  • 6 large Eggs
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper ground
  • 1 tablespoon Chives sliced

Instructions

  • Preheat oven to 180C/355F.
  • Line 6 holes of a muffin pan with 2 slices of pancetta and top with the cheddar cheese.
  • Crack 1 egg into each pancetta cup and sprinkle over the salt and pepper.
  • Bake for 10-15 minutes, until the white has set and the yolk is still soft.
  • Serve hot, sprinkled with chives.

Nutrition

Calories: 236kcal | Carbohydrates: 1g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 239mg | Sodium: 518mg | Potassium: 143mg | Sugar: 1g | Vitamin A: 433IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
Keto Pancetta Egg Cups on a plate
Easy Keto Pancetta Egg Cups

Looking for more delicious Keto Breakfast recipes; try our;

To make a larger batch of this Keto Pancetta Egg Cups recipe adjust the servings above.

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2 thoughts on “Easy Keto Pancetta Egg Cups – Tasty Healthy Low-Carb Breakfast”

  1. Love this idea and am already extrapolating alternatives, such as being made with quails eggs as a cocktail food, sitting it on a grilled field mushroom with keto hollandaise as a keto eggs benedict, adding spinach for a florentine, which I already make but this would be more elegant. Thank you.

    Reply

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