Bacon & Egg Cups Recipe – A Protein-Packed Breakfast

If you’re looking for a delicious, healthy, and quick breakfast idea that requires minimal ingredients but delivers maximum flavor, this Bacon & Egg Cups Recipe is for you. These bite-sized breakfast cups are made with crispy bacon and fluffy eggs, baked to perfection in a muffin tin. They’re keto-friendly, low-carb, and ideal for meal prep. Whether you’re hosting a brunch or looking for grab-and-go breakfasts for busy weekdays, these cups are a savory delight.

They also work great as a brunch appetizer or high-protein snack and can be customized with your favorite veggies, herbs, and cheeses. Let’s walk through everything you need to make these morning treats a staple in your kitchen.

🕒 Recipe Overview

• Prep Time: 10 minutes

• Active Cook Time: 20 minutes

• Resting Time: 5 minutes

• Total Time: 35 minutes

• Servings: 6 (2 cups per serving)

• Course: Breakfast / Brunch

• Cuisine: American

• Calories: 180 kcal per cup

🍳 Equipment You’ll Need

• Muffin tin (12-cup standard size)

• Mixing bowl

• Whisk or fork

• Tongs

• Oven or toaster oven

🥓 Ingredients

To make 12 delicious bacon and egg cups:

• 12 slices of bacon (regular, not thick-cut)

• 10 large eggs (8 for filling, 2 for scrambling mix)

• ¼ cup milk or heavy cream (optional, for fluffier eggs)

• ⅓ cup shredded cheddar cheese (optional)

• Salt and pepper to taste

• Chopped chives or parsley for garnish (optional)

• Nonstick spray or butter (for greasing muffin tin)

Optional Add-ins (customize as desired):

• Chopped spinach

• Diced bell peppers

• Mushrooms

• Jalapeños

• Crumbled feta

👩‍🍳 Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease the muffin tin with nonstick spray or butter to prevent sticking.

Step 2: Cook the Bacon
In a skillet over medium heat, partially cook the bacon slices for 3–4 minutes. You want them to render some fat but remain flexible enough to mold around the muffin cups. Alternatively, microwave them between paper towels for about 2 minutes.

Step 3: Line Muffin Cups with Bacon
Take each bacon strip and line the sides of the muffin cup, forming a circle. If the strips are short, you can slightly overlap two strips. The bottom of the muffin cup will remain open — that’s okay!

Step 4: Add Optional Ingredients
If you’re using chopped veggies or cheese, place them at the bottom of each bacon-lined cup.

Step 5: Whisk the Eggs
In a medium bowl, crack 8 eggs and add the milk or cream (if using), salt, and pepper. Whisk until fully combined.

Step 6: Fill the Cups
Carefully pour the egg mixture into each bacon-lined cup until about ¾ full. The eggs will expand slightly while baking.

Step 7: Bake
Place the muffin tin in the oven and bake for 15–18 minutes, or until the eggs are set and slightly golden on top. If you like a runny yolk, reduce the baking time by 2–3 minutes and crack whole eggs instead of whisking.

Step 8: Cool & Serve
Let the bacon and egg cups rest for 5 minutes. Run a butter knife around the edge of each cup to loosen and lift them out. Garnish with chopped chives or parsley if desired.

✅ Nutrition Information (per cup)

• Calories: 180

• Protein: 12g

• Fat: 14g

• Carbohydrates: 1g

• Fiber: 0g

• Sugar: 0g

• Sodium: 320mg

• Cholesterol: 185mg

📝 Tips for Perfect Bacon & Egg Cups

• Don’t skip par-cooking the bacon! Raw bacon won’t crisp up properly in the oven and could be soggy.

• For a dairy-free version, skip the cheese and milk.

• Use silicone muffin pans or parchment muffin liners for easier cleanup.

• Store leftovers in the refrigerator for up to 4 days. Reheat in the microwave or air fryer.

💡 Variations to Try

1. Tex-Mex Style: Add diced jalapeños, shredded pepper jack cheese, and top with salsa.

2. Veggie Delight: Mix spinach, bell peppers, and mushrooms into the eggs.

3. Italian-Inspired: Add sun-dried tomatoes, mozzarella, and a sprinkle of Italian herbs.

❄️ How to Store & Reheat

• Store in an airtight container in the refrigerator for up to 4 days.

• Freeze in a zip-top bag for up to 2 months. Defrost in the fridge overnight.

• Reheat in the microwave for 30–45 seconds or in the air fryer at 350°F for 3–4 minutes.

🧡 Why You’ll Love This Bacon & Egg Cups Recipe

This recipe isn’t just delicious — it’s practical. Whether you’re doing keto, meal prepping, or feeding a crowd, these protein-rich cups hit the mark. You can whip them up with ingredients you already have on hand and customize them endlessly. Best of all, cleanup is a breeze.

📌 Final Thoughts

With just a handful of ingredients and a muffin tin, you can make a satisfying and nutritious breakfast in under 30 minutes. The Bacon & Egg Cups Recipe is the kind of meal that looks fancy but couldn’t be easier. Try it once, and it’ll become part of your weekly rotation — promise!

Let us know in the comments or reviews how you made yours unique. Share your twists and tag us for a feature. Happy cooking! 🥚🥓