Bacon egg cups are easy to make and so much fun to eat. They're ready in just 30 minutes.
These savory breakfast muffins 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!
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.
You'll only need a few simple ingredients to make these bacon egg cups. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
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.
This is such an easy recipe! Scroll down to the recipe card for the full details. Here are the basic steps:
Your first step is to partially cook the bacon in the microwave. The reason for this step is that otherwise, the bacon could end up too soft and undercooked.
Then, for each cup, wrap a bacon strip around the sides of a muffin tin cup, as shown in the video below. You can also use small ramekins and place them in a rimmed baking dish.
Now, break an egg into each cup. If your eggs are large, you might need to break each egg into a small bowl, pour a bit of the egg white out, then pour it into the muffin tin.
Bake the cups until the egg whites are set. Depending on how hot your oven runs, this should take anywhere from 10-12 minutes in a 400 degrees F oven.
Your final step is to season the eggs with salt, pepper, red pepper flakes, and dried parsley. Then serve them!
As mentioned above, it's best to use medium eggs in this recipe. But if you only have large eggs on hand, you can use those, and pour out some of the egg whites if needed, to prevent an overflow.
Frequently asked questions
Yes, and if you do, there's no need to par-cook the bacon in the microwave. Keep in mind that 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.
Yes. Simply 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.
Yes. You can sprinkle the finished dish with grated parmesan cheese. You can also sprinkle the eggs with cheese before putting them in the oven.
If you're not a fan of bacon, but you still like the convenience of a meat-and-egg cup, you could try either these basic breakfast egg muffins or these sausage egg muffins (made with fresh ground beef). These baked Scotch eggs are another good option.
These tasty 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 actually ask for these when they come home from school! I serve them with a side of fresh-cut veggies.
If the eggs are fully cooked, you can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them in the microwave, covered, on 50% power.
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Bacon Egg Cups
- 4 strips uncured bacon
- 4 eggs*
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried parsley
- Preheat your oven to 400 degrees 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.
- Bake until the whites are set, 10-12 minutes. Remove the pan from the oven, and carefully run a sharp 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.