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Low Carb Bacony Egg Cups – LOW CAL

Bacony Egg Cups – LOW CAL

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Course: Breakfast
Keyword: Week 1
Cooking Method: Oven, Stovetop
Recipe Type: Batch Cook, Eggs
Servings: 3 servings
Calories: 246kcal


  • 8 eggs * (medium sized)
  • 2 slices thick cut bacon **
  • 1 cup spinach coarsely chopped
  • 1/2 cup white onion chopped
  • 1/3 cup coconut milk ***
  • 2 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper


  • HEAT a large frying pan over medium heat. Add bacon slices and cook 8-10 minutes, flip and cook an additional 8-10 minutes. Set slices aside onto a plate or paper towel to cool. Chop into small pieces.
  • PREHEAT oven to 350°F and spray 6 muffin tins with olive oil or coconut cooking spray. In a large bowl, whisk together eggs and coconut milk. Stir in onion, spinach, bacon, nutritional yeast, sea salt and black pepper.
  • USING a 1/3 measuring cup, scoop mixture into prepared muffin tins. Bake 30 minutes. Freeze and microwave as needed or refrigerate up to 5 days.


*or 6 large eggs
**Most regular bacon has sugar – however, the amount you’d be consuming in the 1⁄2 slice per serving is negligible (like 1/8 tsp). I would personally feel comfortable using regular natural bacon
***low cal boxed kind from refrigerated section. 


Calories: 246kcal | Carbohydrates: 6g | Protein: 21g | Fat: 14g | Fiber: 2g | Net Carbs: 4g