These bacon egg cups are made in muffin tins -- one of the easiest breakfast recipes you'll ever make! Bake as many or few as you need.
About This Recipe
This easy recipe comes from our time in Mackinac Island when we stayed at The Cottage Inn. The innkeeper served these bacon egg cups every morning and my whole family loved them. When I asked her how she made them, she shared the recipe with me on the spot. I was surprised how easy they were and knew right away I had to try them at home. Since then, they've become a regular in our kitchen.
Why Make Eggs in Muffin Cups?
One of the best things about this recipe is how flexible it is -- you can make as many or as few as your need, and customize each one depending on how's joining your for breakfast. We make these for guests and just for our family. I've baked two full 12-count muffin tins, and other times just made six -- or even one!
Egg cups are great to keep in the fridge for a quick, grab-and-go breakfast. They’re the perfect before-school option—your teen can just pop one in the microwave or toaster oven and be out the door in minutes.
Ingredients
You need only three main ingredients to make these egg muffins -- bacon, eggs and cheese! Of course, you'll want to also season with a little salt and pepper. Or, you can use any of your favorite spices. I typically like to top with a sprinkle of our favorite steak seasoning.
How to Make Egg Cups with Bacon
To make bacon egg cups for breakfast, simply preheat the oven to 350°F and grease a muffin tin. Wrap a strip of cooked bacon around the inside of each muffin cup, then crack an egg into the center of each bacon ring. Season with salt and pepper, then top with a pinch of shredded cheese. Bake for 15 to 20 minutes. It doesn't get easier than that!
What Else Can I Add to Egg Cups?
There are many variations to this recipe. You can use pre-cooked bacon bits sprinkled on top of the eggs, instead of wrapping a strip of bacon around the bottom. Use different types of cheese or omit the cheese completely. And, as we mentioned above, mix up the flavor with different seasonings. For an extra kick, try drizzling a few drops of hot sauce over the top when serving.
Can I Freeze These?
While some will tell you to freeze these, I don't recommend it. I've done it, but the consistency is off and I just didn't like it. Instead, refrigerate any leftovers and reheat in a toaster oven, air fryer, or oven. The microwave is fine, too.
Made This Recipe?
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More Savory Breakfast Recipes
- Egg and Bacon Breakfast Pizza
- Bacon Egg and Cheese Breakfast Bundt
- Sausage Breakfast Casserole
- Sausage Egg Muffins
Photos by Lindsay Evers Photography
Recipe Card
Bacon Egg Cups
Ingredients
- 12 thick-cut slices cooked bacon not crispy
- 12 large eggs
- Salt and pepper
- ¼ to ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin.
- Wrap a slice of cooked bacon around the bottom of each muffin cup. Crack one egg into the center of each bacon ring. Sprinkle with salt and pepper (or any seasoning of your choice), and then top with a pinch of shredded cheese.
- Bake for 15 to 20 minutes, or until egg whites are set and yolk is cooked to desired doneness. (I prefer hard cooked.)
Notes
- This recipe is easy to customize—just use one egg and one slice of bacon per person to adjust the number of servings.
- Nutrition information is an estimate only.
