Bacon and Egg Cups Recipe

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 per egg cup and 0 carbs. It's a Whole Lotta Yum!

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Baked Egg Cups are quite the treat!

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.

Recipe 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.
• Use baked turkey bacon instead of pork.

Recipe Supplies

• A standard-sized 12 cup muffin tin 
• Baking sheet

How to make Egg 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.

Storage and leftovers

Bacon and egg cups can be stored in the refrigerator for about 4 to 5 days. Make sure to store them in an airtight container to keep them fresh. It’s important to allow them to cool down to room temperature before placing them in the refrigerator. Before consuming, you should check for any signs of spoilage such as an off smell or mold.

Egg cups can be frozen for up to 2 to 3 months. To freeze them, first let them cool completely, then wrap them individually in plastic wrap or aluminum foil. Place the wrapped egg cups in a freezer-safe bag or container, removing as much air as possible.

FAQs

Keto Breakfast Recipes

• Egg White Bites (Starbucks Recipe)
• Cook Bacon In The Oven 
• Ham and Broccoli Crustless Quiche
•  Keto Breakfast Casserole Recipes