Bacon Egg Cups are a delicious recipe for serving for breakfast, brunch or snack! Great to make for a crowd or to make ahead and reheat for busy mornings! 

Bacon Egg Cups Recipe - Bacon Egg Cups make a delicious recipe perfect for serving for breakfast, brunch or snack! Great to make for a crowd or to make ahead and reheat for busy mornings! // addapinch.com

Oh goodness, friends. Do I have a treat for you! These bacon egg cups come together so easily and are just as perfect to make for serving a group as they are to make for two people! But, I even like to make large batches of these to reheat for busy mornings.

The smokey flavor from the bacon mingled with the parmesan cheese and the creaminess of the egg are a mighty delicious combination that we absolutely love! And that freshness from the green onion just takes them over the top!

Bacon Egg Cups Recipe - Bacon Egg Cups make a delicious recipe perfect for serving for breakfast, brunch or snack! Great to make for a crowd or to make ahead and reheat for busy mornings! // addapinch.com

My recipe below makes is for six bacon egg cups, but you can scale this recipe to the number that you need from one to infinity!

Here’s how I make them.

Bacon Egg Cups Recipe - Bacon Egg Cups make a delicious recipe perfect for serving for breakfast, brunch or snack! Great to make for a crowd or to make ahead and reheat for busy mornings! // addapinch.com

I cook my bacon for about 5 minutes or so and then arrange the bacon slices around the edges of the indentions in a muffin pan. This way, your bacon and eggs will be cooked to just the right amount once you add your eggs to the muffin pan. Also, this allows for a lot of the bacon drippings to render so that they are not part of your finished bacon egg cups.

Bacon Egg Cups Recipe - Bacon Egg Cups make a delicious recipe perfect for serving for breakfast, brunch or snack! Great to make for a crowd or to make ahead and reheat for busy mornings! // addapinch.com

Then, you crack an egg into egg bacon wrapped indention in the muffin pan.

Bacon Egg Cups Recipe - Bacon Egg Cups make a delicious recipe perfect for serving for breakfast, brunch or snack! Great to make for a crowd or to make ahead and reheat for busy mornings! // addapinch.com

Repeat until all are filled. Then, top with Parmesan cheese and bake to your preferred consistency for your eggs. About 13 minutes is similar to a soft-boiled egg (a little runny) and 15 minutes or more will yield a hard-boiled egg consistency. If I am making them to reheat again for a later meal, I will stop at 13 minutes so that they are not overcooked when I reheat them.

Bacon Egg Cups Recipe - Bacon Egg Cups make a delicious recipe perfect for serving for breakfast, brunch or snack! Great to make for a crowd or to make ahead and reheat for busy mornings! // addapinch.com

Once they’ve baked, I remove them from the muffin pan using a silicon spoon and top them with salt, pepper, and the chopped green onions.

Bacon Egg Cups Recipe - Bacon Egg Cups make a delicious recipe perfect for serving for breakfast, brunch or snack! Great to make for a crowd or to make ahead and reheat for busy mornings! // addapinch.com

Here’s my Bacon Egg Cups recipe. I hope you love them, too!

Bacon Egg Cups Recipe - Bacon Egg Cups make a delicious recipe perfect for serving for breakfast, brunch or snack! Great to make for a crowd or to make ahead and reheat for busy mornings! // addapinch.com

Bacon Egg Cups Recipe

Bacon Egg Cups Recipe - Bacon Egg Cups make a delicious recipe perfect for serving for breakfast, brunch or snack! Great to make for a crowd or to make ahead and reheat for busy mornings!
5 from 7 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 6 people
Course Appetizer, Breakfast
Calories: 138kcal
Cuisine American
Author: Robyn Stone

Ingredients

  • 6 slices thick cut bacon
  • 6 large eggs
  • 2 tablespoons grated Parmesan cheese
  • kosher salt and black pepper to taste
  • 2 tablespoons chopped green onions

Instructions

  • Preheat oven to 375ºF. Spray muffin pan with non-stick cooking spray and set aside.
  • Cook bacon over medium heat for 5-8 minutes. Remove the bacon before it is fully cooked and dry on a paper-towel lined plate.
  • Arrange each slice of bacon around the edge of each muffin cup, creating a circle around the edge.
  • Crack one egg into each bacon wrapped muffin cup and sprinkle with parmesan cheese. Bake 13 - 16 minutes, based on your preference for the egg consistency. At 13 minutes, the egg yolk will be more soft-boiled and at 16 minutes, more hard-boiled consistency.
  • Remove each cup from muffin pan with a spoon and serve with a sprinkle of salt, pepper, and the green onions.

Notes

Recipe can be scaled up or down to the number of bacon egg cups needed. If making ahead to reheat later, bake for 13 minutes, do not top with green onions, allow to cool and store in an airtight container in the refrigerator for up to 3 days or the freezer for up to a month. When ready to serve, heat, top with green onions and serve.

Nutrition Information

Calories: 138kcal | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 182mg | Sodium: 420mg | Potassium: 140mg | Vitamin A: 250IU | Calcium: 45mg | Iron: 1mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

 

Enjoy!
Robyn xo

Bacon Egg Cups Recipe - Bacon Egg Cups make a delicious recipe perfect for serving for breakfast, brunch or snack! Great to make for a crowd or to make ahead and reheat for busy mornings! // addapinch.com

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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24 Comments Leave a comment or review

  1. That looks AMAZING! I’ve got only one question thought…how do you clean up those muffin tins after??? I wanted to die last time I tried something similar. BTW I have 2 boys and your recipes are always a hit with them, thank you, thank you, thank you, you make my life so much easier 🙂

    1. Hey Melanie,
      I spray my muffin pan well with nonstick olive oil spray or with my olive oil spritzer. I think the trick may be to make sure that the eggs rest just a minute or so before you try to remove them from the pan. Then, I use a silicon spatula to remove them and there isn’t anything left behind.

      I’m so glad your boys love the recipes! There is just nothing better than making something you know your whole family will love, is there?! xo

  2. Quick question – when you freeze these, should you that before reheating? Also, do you reheat in the muffin pan? They look great!

      1. Hi Anne!
        Yes, if I freeze these, then I thaw in the refrigerator overnight before reheating. You can definitely reheat in the muffin pan or any other oven-proof dish that works for you. I hope you enjoy them! xo

  3. Cannot wait to try these, as I love all muffin tin type dishes. They are always wonderful for do ahead breakfast to help busy mornings/

  4. These are lovely. With our thick sliced Trader joe’s bacon I had to pre-cook for a bit longer than 5 minutes. Just wonderful though!

  5. How difficult are these to eat? They look like fork and knife type foods, maybe not for very young or old, or those in a hurry?. I think I might drape another piece of bacon across the first to close the bottom of the cup…

  6. I eat 2 scrambled eggs for breakfast almost every single morning, I love them. However, my poor taste buds get bored out of their mind. I love recipes like this because it jazzes up my morning routine and the recipe is super simple! I can’t wait to try your recipe 🙂

  7. These are good – thanks Robyn
    Only thing I would say is don’t use large size eggs – i was quite surprised how full an egg filled the muffin cups

  8. Now see, that right there is just too healthy for me lol. Lose the green onions…yuck. And lighten up on the black pepper. And lastly add more cheese!! Now we’re talkin!!! YUM.

    1. Hi Marty,
      I’m glad you commented as there was an small technical issue that needed to be corrected, and it has, so the full recipe is included now. The temp is 375 degrees. Thanks!

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