A muffin pan turns bacon and eggs into individual breakfast portions that are easy to serve and store. Each bacon strip forms a savory cup, while the egg bakes in the center with cheese, green onions, and simple seasoning. The edges become crisp as the yolk reaches your preferred level of doneness.
These cups work well for busy mornings, weekend brunch, or meal prep because they reheat quickly and need no forks or plates when packed. Serve them with toast, fruit, potatoes, or avocado. They offer a practical way to prepare several satisfying portions at once without standing over the stove.
Table of Contents
Why This Recipe Works
The bacon forms a sturdy cup that holds the egg and adds flavor as everything bakes together. Cheese melts into the center, while green onions and seasoning keep the eggs from tasting plain.
This recipe is also useful for meal prep because the cups cook at the same time and reheat well. You can adjust the yolk texture, change the cheese, or add vegetables to suit your taste.
Ingredients
Bacon: Bacon forms the outside of each cup and adds smoky flavor.
Substitute: Use turkey bacon, chicken bacon, or thin slices of deli ham.
Eggs: Eggs fill the bacon cups and turn firm as they bake.
Substitute: Use liquid egg whites or an egg substitute.
Cheddar Cheese: Cheddar melts over the eggs and adds extra flavor.
Substitute: Use mozzarella, Swiss, Monterey Jack, pepper Jack, or Colby cheese.
Green Onions: Green onions add a mild onion flavor and a little color.
Substitute: Use chives, parsley, diced bell pepper, or finely chopped onion.
Cooking Spray: Cooking spray helps prevent the bacon and eggs from sticking to the muffin pan.
Substitute: Lightly grease the pan with butter or olive oil.
Tips
- Cook the bacon for a few minutes before placing it in the muffin pan so it becomes crisp instead of soft.
- Use regular-cut bacon because thick-cut bacon takes longer to cook.
- Watch the eggs near the end of baking so the yolks do not become firmer than you prefer.
- Let the cups rest for 2 to 3 minutes before removing them from the pan.
- Run a thin knife around each cup if it sticks to the muffin pan.
How to Serve
Baked bacon and egg cups are best served warm. They work well for breakfast, brunch, meal prep, or a low-carb snack.
- Serve with toast and fresh fruit for a simple breakfast.
- Pair with breakfast potatoes or hash browns for a more filling meal.
- Serve with avocado and a green salad for a light lunch or brunch.
Similar Recipes
Baked Bacon and Egg Cups
Ingredients
- 12 slices regular-cut bacon
- 6 large eggs
- ½ cup shredded cheddar cheese
- 2 green onions thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder optional
- ¼ teaspoon smoked paprika optional
- Cooking spray
- Chopped parsley or chives optional, for topping
- Hot sauce optional, for serving
Instructions
- Preheat the oven to 375°F.
- Lightly coat 6 cups of a standard muffin pan with cooking spray.
- Place the bacon slices on a microwave-safe plate lined with paper towels.
- Cover the bacon with another paper towel.
- Microwave for 2 to 3 minutes, until the bacon begins to cook but is still easy to bend.
- Let the bacon cool enough to handle.
- Place one bacon slice around the inside edge of each muffin cup.
- Cut the remaining bacon slices in half.
- Place two bacon halves across the bottom of each muffin cup to cover most of the base.
- Sprinkle a small amount of cheddar cheese inside each bacon cup.
- Crack one egg into each cup.
- Sprinkle the eggs with salt, black pepper, garlic powder if using, and smoked paprika if using.
- Add the remaining cheese over the eggs.
- Sprinkle the sliced green onions on top.
- Bake for 15 to 18 minutes, depending on how firm you prefer the yolks.
- Remove the muffin pan from the oven.
- Let the egg cups rest for 2 to 3 minutes.
- Run a thin knife around the edges if needed.
- Lift each cup from the pan with a spoon or small spatula.
- Top with parsley or chives if using.
- Serve warm with hot sauce if desired.
Nutrition
Notes
• Use regular-cut bacon because thick-cut bacon takes longer to cook.
• Watch the eggs near the end of baking so the yolks do not become firmer than you prefer.
• Let the cups rest for 2 to 3 minutes before removing them from the pan.
• Run a thin knife around each cup if it sticks to the muffin pan.
Made these for brunch, and everyone grabbed one before the table was fully set.