Bacon and Egg Cups
Prep Time
10 minutes
Cook Time
20–25 minutes
Total Time
30–35 minutes
Difficulty
Easy
Yield
6 bacon and egg cups
Cuisine
American
Ingredients
- 12 slices bacon
- 6 large eggs
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped green onions
- 2 tablespoons diced bell pepper
- 1 tablespoon chopped fresh parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon smoked paprika (optional)
- Non-stick cooking spray
Equipment
- Standard 6-cup or 12-cup muffin tin
- Mixing bowl
- Knife
- Cutting board
- Measuring spoons
- Oven
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C).
Lightly grease the muffin tin with non-stick cooking spray to prevent sticking.
Step 2: Shape the Bacon
Line each muffin cup with two slices of bacon.
Arrange them in a crisscross pattern so they cover the bottom and sides of each cup.
The bacon will shrink while baking, so overlapping the slices helps create a sturdy cup.
Step 3: Add the Fillings
Sprinkle a small amount of shredded cheddar cheese into the bottom of each bacon cup.
Add diced bell peppers and chopped green onions.
These vegetables add freshness, color, and extra flavor without overpowering the eggs.
Step 4: Crack the Eggs
Carefully crack one egg into each bacon-lined cup.
If your eggs are particularly large, crack them into a small bowl first before gently pouring them into the muffin cups.
Season each egg with:
- Salt
- Black pepper
- Garlic powder
- Smoked paprika
Top with chopped parsley.
Step 5: Bake
Bake for 20–25 minutes depending on your preferred egg texture.
Cooking guide:
- 18–20 minutes: Soft yolk
- 21–23 minutes: Jammy yolk
- 24–25 minutes: Firm yolk
The bacon should be crispy around the edges while the egg whites become fully set.
Step 6: Cool
Allow the bacon and egg cups to cool inside the pan for about 5 minutes.
Run a butter knife around the edges to loosen them before carefully removing.
Serve warm.
Tips for Success
- Use regular-cut bacon instead of thick-cut for crispier cups.
- Room-temperature eggs cook more evenly.
- Avoid overfilling with vegetables.
- Fresh herbs provide the best flavor.
- Cheese helps keep the eggs moist.
- Greasing the pan makes removal much easier.
Flavor Variations
Spinach Bacon Cups
Replace bell peppers with chopped baby spinach.
Mexican Style
Add:
- Pepper Jack cheese
- Jalapeños
- Salsa
- Cilantro
Mediterranean
Mix in:
- Feta cheese
- Spinach
- Cherry tomatoes
- Oregano
Mushroom Lovers
Sauté mushrooms before adding them to the cups.
Breakfast Deluxe
Include:
- Cooked sausage crumbles
- Hash browns
- Mozzarella cheese
Storage
Store cooled Bacon and Egg Cups in an airtight container in the refrigerator for up to 4 days.
Freezing
These freeze surprisingly well.
Allow them to cool completely before wrapping individually.
Freeze for up to 2 months.
Reheating
Microwave
Heat for 45–60 seconds.
Oven
Bake at 325°F (163°C) for 8–10 minutes.
Air Fryer
Heat at 325°F for 4–5 minutes.
Serving Suggestions
Bacon and Egg Cups pair well with:
- Buttered toast
- Fresh fruit salad
- Avocado slices
- Roasted breakfast potatoes
- Yogurt parfait
- Fresh orange juice
- Coffee
- Smoothies
Make-Ahead Instructions
Prepare the bacon-lined muffin cups and chop the vegetables the night before.
Store them covered in the refrigerator.
In the morning, simply add the eggs, seasonings, and bake.
This saves valuable time on busy mornings.
Why You’ll Love This Recipe
- Quick to prepare
- High in protein
- Naturally gluten-free
- Low-carb and keto-friendly
- Easy to customize
- Great for meal prep
- Freezer-friendly
- Kid-friendly
- Perfect for brunch
- Minimal cleanup
Common Mistakes to Avoid
- Using thick-cut bacon, which may not crisp fully.
- Overcooking the eggs, resulting in dry yolks.
- Skipping the pan grease, causing sticking.
- Overfilling with vegetables, which can release excess moisture.
- Removing the cups too quickly before they cool slightly.
Frequently Asked Questions
Can I use turkey bacon?
Yes. Turkey bacon works well, though it may not become as crispy as pork bacon.
Can I add more cheese?
Absolutely. Try cheddar, Swiss, mozzarella, Monterey Jack, Gouda, or feta.
Can I make these dairy-free?
Yes. Simply omit the cheese or use your favorite dairy-free shredded cheese.
How do I know when they’re done?
The egg whites should be fully set, and the bacon edges should be crisp and browned.
Can I double the recipe?
Yes. Use a 12-cup muffin tin and double all ingredients.
Nutritional Information (Per Serving)
Approximate values:
- Calories: 235
- Protein: 16g
- Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 220mg
- Sodium: 620mg
- Potassium: 180mg
- Calcium: 120mg
- Iron: 1.4mg
