Bacon egg cups are easy to make and so much fun to eat. These very tasty cups are perfect for brunch, and even 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 and festive, easy to make, and super fun to eat.
The ingredients needed to make this recipe
You'll only need a few simple ingredients to make 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, but you can also use large eggs if that's all you have and pour out some of the egg whites if needed.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use. Otherwise, the dish might turn out too salty.
Spices: 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.
How to make bacon egg cups
It's a very 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.
Then, for each cup, wrap a bacon strip around the sides of a muffin tin cup.
Now break an egg into each cup. Bake the cups until the whites are set, 10-12 minutes at 400 degrees F.
Your final step is to season the eggs with salt, pepper, red pepper flakes and dried parsley.
A bacon-free alternative
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 keto sausage egg muffins (made with fresh ground beef). These baked Scotch eggs are another good option.
How to serve bacon egg cups
They 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 for dipping into the semi-soft yolks.
What to do with leftovers?
You can keep the leftovers for 3-4 days in the fridge, in an airtight container. I usually make this recipe on the weekend, and leftovers are great for quick weekday breakfasts. I reheat them in the microwave, covered, on 50% power.
More tasty breakfasts that you might like
This breakfast casserole is hearty, filling, and gorgeous! And if you'd like to try something sweet, you can't go wrong with these almond flour pancakes. It's a foolproof recipe that my entire family enjoys.
Subscribe
I typically publish a new recipe once a week. Want the new recipes in your inbox? Subscribe!
Bacon Egg Cups
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
WATCH THE VIDEO:
ADD YOUR OWN NOTES
NUTRITION PER SERVING
More recipes to try
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 