Cheesy bacon egg cups are an easy way to dress up classic bacon and eggs. Even better, they make a quick and delicious meal prep breakfast for the week or to serve at brunch.
Just partially cook the bacon, and add them to a muffin tin along with a cracked egg and shredded cheese. Just 178 calories and 0 carbs. It's a Whole Lotta Yum!
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Egg Cups
Perhaps you've tried simple bacon egg cups in the past, we made these extra fancy by adding in a layer of parmesan at the bottom to form a bottom crust, plus we love to add a little more cheese on top along with a fresh herb garnish.
Whether you make bacon egg muffin cups for meal prep or for a special brunch or breakfast in bed or perhaps as a zero carb snack, they're quite the treat. Baking eggs in a muffin pan seriously makes breakfast super simple and hands-off other than partially cooking the bacon as the first step.
And it's easy to tweak the baking time to cook the eggs just to your liking! We prefer them "over medium," meaning a little firm inside but still having a little bit of runniness too. If your preference is a firm egg, we give you the cooking time to make them that way as well. Both are delish!
Serve the bacon egg and cheese breakfast cups with a simple fruit salad, air fryer shredded hashbrowns, or air fryer home fries.
Bacon and Egg Cup Ingredients
Baking eggs in a muffin pan is super easy to customize. Feel free to experiment with the types of cheese you add or you can make them dairy free. We made 12 bacon egg cups but this is an easy recipe to scale back and make a half dozen instead.
- 12 large eggs
- 12 slices of bacon - standard size bacon work best here, thick bacon might not cook fully before the eggs are done.
- cheese - Both parmesan cheese and cheddar cheese were used, and mozzarella, gruyere, havarti, or Colby jack are good options.
- salt and pepper to taste
- Garnish- fresh herbs such as sliced chives or chopped parsley
Variations
- Skip the cheese and add spinach leaves to the bottom of the muffin tins.
Recipe Supplies
A standard-sized 12 cup muffin tin
Baking sheet
How to Make Bacon Egg Muffin Cups
Bacon egg cups are actually easier to make than they might at first appear. Partially bake the bacon so it's easy to bend and then add the egg and cheese into the muffin cups. By baking eggs in a muffin pan with bacon, you have more time since they won't require constant monitoring like stovetop eggs would require.
Partially Cook the Bacon
Preheat the oven to 400 F. Place the bacon on a baking sheet and bake it for 8-9 minutes, or until it's starting to brown but is still easy to bend. This time can vary slightly depending on the thickness of your bacon.
Let the bacon cool slightly to make it easier to handle for the next step.
Assemble the Bacon Egg Muffin Cups
Grease a standard muffin tin, wrap each muffin cup with a slice of partially cooked bacon, and sprinkle a little parmesan and shredded cheddar on the bottom of each cup.
Carefully crack one egg into each of the muffin cups. Sprinkle a little more cheese on top of the egg.
Bake
Bake the eggs on the center oven rack for 10-12 minutes.
How long you cook your eggs depends on how you like them! Our family prefers eggs over medium, which means the yolk is mostly cooked but still has a little bit of runniness. For us, that was 10 minutes. If you prefer a firm yolk, that will take around 12 minutes.
Sprinkle with salt and pepper to taste, and garnish with a fresh herb such as sliced chives. Serve and enjoy!
Recipe Tips
- The cheesy bacon egg cups will last in the fridge for up to 4 days. They'll reheat well in an air fryer, the oven, or even a microwave (but will be a little softer). Don't overheat them or it could overcook the eggs.
- We highly recommend nitrate free and sugar free bacon to make the bacon as healthy as possible plus to keep the carbs down, Trader Joe's has a great option for a reasonable price.
- This recipe hasn't been tested using turkey bacon, but since it's already precooked it should work to skip the partial bacon baking step and just wrap a slice of turkey bacon inside of each cup.
Keto Breakfast Recipes
- Cook Bacon In The Oven
- Ham and Broccoli Crustless Quiche
- Keto Breakfast Casserole Recipes
- Yummy Healthy Breakfast Ideas
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Bacon Egg Cups
Cheesy bacon egg cups made in a muffin tin make it easy to make perfect bacon and eggs for breakfast or brunch, perfect as a meal prep breakfast too. Low carb, keto friendly, and gluten-free.
Ingredients
- 12 bacon slices, uncooked
- cooking spray
- ½ cup shredded parmesan cheese
- ½+ cup shredded cheddar cheese
- 12 large eggs
- Fine sea salt or garlic salt (to taste )
- Ground black pepper (to taste )
- 1 tablespoon fresh chives
Instructions
- Preheat oven to 400 degrees F.
- Bake the bacon on a baking sheet in the center of the oven for 8-9 minutes, depending on the bacon thickness. Cook until it's lightly browned but still completely bendable. Let cool until able to handle.
- Grease a standard-sized muffin tin with cooking spray.
- Wrap each slice of bacon in each muffin tin cup, trying to get the bacon as close to the muffin tin outer edge as you can.
- Sprinkle a little parmesan and shredded cheddar cheese to lightly cover the bottom of each cup.
- Carefully crack an egg into each of the cups.
- Add a sprinkle of parmesan cheese and cheddar cheese.
- Bake the eggs on the center oven rack for 10-12 minutes, or until your desired egg doneness. 10 minutes will have a softer yolk, and 12 minutes will cook the egg through.
- Garnish with salt, pepper, and fresh chives. Serve immediately.
Notes
Shred the cheddar cheese from a block of cheese instead of using pre-shredded cheese since it adds hidden starches and doesn't melt as well.
You can skip the cheese to make these dairy free.
Turkey bacon can be used in place of pork bacon, but you won't need to partially bake it since it's already precooked.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 178Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 209mgSodium 464mgCarbohydrates 0gFiber 0gSugar 0gProtein 14g
The nutrional information is just an estimate and was calculated by an automated calculator. If you're on a restricted health program please manually calculate this information using the brands of ingredients you have since brands can vary.
Teresa says
There is no recipe card on this recipe, how can I print this one?
Kristen says
Can these be reheated if meal prepping?
WholeLottaYum says
Yes! The bacon will be a little softer but they'll still be delicious.
Leslie says
I have been on the hunt for diabetic friendly breakfast foods, these hit the spot. A little time consuming, but not bad and everyone loved them.
Patrice Henley says
How do I print some of these recipes??
WholeLottaYum says
There's a recipe card at the very bottom of the post! Thanks Patrice!