Bacon Egg Cups for Breakfast

Bacon egg cups are easy to make and so much fun to eat. These savory muffins are perfect for brunch, and even the leftovers are good!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 230kcal

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

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. *See notes below.*
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.

Two minutes of microwaving the bacon have always worked for me. However, a comment below says that the bacon was crispy after two minutes, which is not what we're going for here. Indeed, bacon types (thickness, width, and fat content) vary greatly, as do microwave ovens. So, you might want to initially microwave the bacon for one minute. You can always add another minute if it's still pretty much raw and no fat has been rendered.
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.
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.