Description
Bacon and Egg Cups are a simple and tasty breakfast. They combine cooked bacon lining a muffin cup with a cracked egg inside. These are great for meal prep or a quick meal.
Ingredients
Scale
- 8 slices of bacon
- 8 large eggs
- Salt and pepper, to taste
- Optional: shredded cheese, chopped green onions, diced bell peppers, spinach
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin.
- Cook bacon in a skillet until it is partially cooked but still flexible. Drain on paper towels.
- Line each muffin cup with a slice of bacon to form a cup shape. Crack an egg into each bacon cup. Season with salt and pepper. Add optional toppings if desired.
- Bake for 15-20 minutes, or until the eggs are set.
- Let the cups cool slightly, then carefully remove them from the tin. Serve warm.
Notes
- For runny yolks, bake for about 15 minutes. For firmer yolks, bake longer.
- You can use turkey bacon, but it may not hold its shape as well.
- If you don’t have a muffin tin, use a silicone baking mold or ramekins.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or oven.
- These cups can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: N/A
- Sodium: N/A
- Fat: 9g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 9g
- Cholesterol: N/A
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