Bacon Egg Cups
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.
Servings: 12 servings
Calories: 173kcal
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.
Nutrition
Serving: 1egg cup | Calories: 173kcal | Carbohydrates: 1g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 203mg | Sodium: 232mg | Potassium: 114mg | Sugar: 0.2g | Vitamin A: 302IU | Calcium: 46mg | Iron: 1mg
