These bacon egg cups are easy to make and so much fun to eat. They're ready in just 30 minutes, are perfect for brunch, and even the leftovers are good!
My kids adore these cute little cups. They love the fact that they get to hold their eggs and bacon in their hands and eat them as finger food! Much like steak and eggs, having eggs and bacon for breakfast is a fairly ordinary combination. But these delicious cups are far from ordinary! They are pretty, festive, easy to make, and super fun to eat.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Bacon: It's best to use medium-cut slices in this recipe.
- Eggs: Medium eggs are best in this recipe.
- To season: Apart from kosher salt and black pepper, I like to sprinkle the finished dish with red pepper flakes and dried parsley. In addition to enhancing the dish's flavor, they also make it look prettier.
Variations
- You can sprinkle the finished dish with shredded cheese. You can also sprinkle the eggs with cheese before putting them in the oven.
- To make this recipe with scrambled eggs, cook the eggs in butter with seasonings, then divide them among the bacon-wrapped muffin tin cups. Proceed with baking until the bacon is browned and the eggs are heated through. If using scrambled eggs, you can add additions such as diced red onions, diced bell peppers, or shredded cheese.
- You can use turkey bacon, and if you do, there's no need to par-cook the bacon in the microwave. However, turkey bacon is not as fatty as pork bacon, so the result will be inferior in terms of flavor and texture. Consider using duck bacon or beef bacon instead.
- If you're not a fan of bacon but still like the convenience of a meat-and-egg cup, you could try these basic breakfast egg muffins or these sausage egg muffins (made with fresh ground beef). These baked Scotch eggs are another good option.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Partially cook the bacon in the microwave. Wrap a bacon strip around the sides of four muffin tin cups. Break an egg into each cup.
Bake the cups in a 400°F oven for 10-12 minutes, until the egg whites are set. It's easy to release them from the pan with two spoons, as shown in the photo below.
Season the eggs with salt, pepper, red pepper flakes, and dried parsley, then serve.
Recipe Tips
- The reason for partially cooking the bacon in the microwave is that otherwise, it could end up too soft and undercooked.
- It's best to use medium eggs. If you only have large eggs, you can use them and pour out some of the egg whites to prevent an overflow. The easiest way to do this is to break each egg into a small bowl, carefully pour out some of the white, and then slide the remaining egg into the muffin cup.
- Storage tips: If the eggs are fully cooked, you can keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the cooled leftovers and reheat them in the microwave.
Serving Suggestions
These delicious savory muffins are obviously great for breakfast or brunch, and that's how I usually serve them. But they also make a great snack. My kids often ask for these when they come home from school!
When I serve them as a snack, I serve them with fresh-cut veggies or berries. When I serve them for brunch, I add any of the following:
Recipe Card
Bacon Egg Cups for Breakfast
Video
Ingredients
- 4 strips bacon
- 4 medium eggs
- ¼ teaspoon Diamond Crystal kosher salt - or a pinch of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried parsley
Instructions
- Preheat the oven to 400°F. Lightly grease the bottoms of four nonstick muffin tin cups.
- Partially cook the bacon: Place two paper towels on a microwave-safe plate. Place four slices of bacon on top. Cover the bacon with two more paper towels (to prevent splatters). Microwave for 2 minutes. This renders some of the fat and will help the bacon crisp up faster when baking.
- Wrap a bacon strip around the sides of four muffin tin cups.
- Break an egg into each cup. If you only have large eggs on hand, you can use them and pour out some of the egg whites to prevent an overflow. The easiest way to do this is to break each egg into a small bowl, carefully pour out some of the white, and then slide the remaining egg into the muffin cup.
- Bake until the whites are set, 10-12 minutes. Remove the pan from the oven and carefully run a knife around the edges of each cup to help loosen. Use a soup spoon to carefully lift each cup up from the ramekin, inserting the spoon beneath the cups.
- Season the eggs with salt, pepper, red pepper flakes, and dried parsley. Serve immediately.
Notes
- To make this recipe with scrambled eggs, scramble the eggs with seasonings, then divide them among the bacon-wrapped muffin tin cups. Proceed with baking until the eggs are set. If using scrambled eggs, you can add additions such as diced red onions or bell peppers. You can also add shredded cheese.
- You can sprinkle the finished dish with shredded cheese. You can also sprinkle the eggs with cheese before putting them in the oven.
- If the eggs are fully cooked, you can keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the cooled leftovers and reheat them in the microwave.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Rebecca says
Can you freeze these? I hate cooking and being able to make a bunch in one go for the week would be ideal. If they are safe to freeze do they re-heat well?
Vered DeLeeuw says
Hi Rebecca,
Yes. They are safe to freeze and they reheat well. Cool them on a wire rack and then freeze them in a single layer in freezer bags for up to three months. Thaw them overnight in the fridge and reheat covered in the microwave.
Anne says
Super yummy. Super easy.
Vered DeLeeuw says
Yay! So glad you liked it, Anne!