These savory bacon egg cups are a quick, satisfying breakfast or brunch option that packs a protein punch while keeping carbs low.
Each cup combines crispy bacon with perfectly baked eggs, topped with Parmesan and fresh green onions, offering a delicious balance of healthy fats and protein.
Ideal for meal prep or busy mornings, they’re easy to make, portion-controlled, and sure to delight the whole family.
25-Minute Crispy Bacon Egg Cups
Equipment
- 1 muffin pan
- 1 non-stick cooking spray
- 1 frying pan
- 1 paper towel-lined plate
- 1 Spoon
Ingredients
- 6 slices thick-cut bacon
- 6 large eggs
- 2 tablespoons grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped green onions
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 375°F (190°C). While the oven warms up, take a standard 6-cup muffin pan and lightly coat each cup with a non-stick cooking spray. This ensures the bacon and eggs won’t stick and makes removing the cups much easier later. Set the pan aside on a flat, stable surface.
- Partially Cook the Bacon: Place 6 slices of thick-cut bacon in a frying pan over medium heat. Cook the bacon for approximately 5–8 minutes, but do not let it become fully crispy. The goal is to slightly render the fat while keeping the slices pliable so they can wrap around the muffin cups without breaking. Once done, transfer the bacon to a paper-towel lined plate to drain excess grease and cool slightly.
- Line the Muffin Cups with Bacon: Take one slice of the partially cooked bacon and gently place it inside one muffin cup, curving it around the inner edge to form a circle. Repeat for all six cups, making sure the bacon slices overlap slightly if needed to cover the edges fully. This bacon shell will hold the eggs and create a beautifully crisp exterior when baked.
- Crack and Add Eggs: Carefully crack one large egg into the center of each bacon-lined muffin cup. Try to keep the yolk intact for even cooking. If any egg white spills over, gently push it back into the cup. This step ensures the eggs bake evenly within the bacon shells and form a visually appealing cup.
- Season and Add Cheese: Sprinkle 2 tablespoons of grated Parmesan cheese evenly over the tops of the eggs. Season each cup with salt and black pepper to taste. The cheese will melt during baking, adding flavor, richness, and a lightly golden topping to the bacon egg cups.
- Bake Until Desired DonenessPlace the muffin pan carefully into the preheated oven. Bake for 13–16 minutes, depending on your preference:13 minutes: Soft, slightly runny yolks, similar to a soft-boiled egg.16 minutes: Fully set yolks, closer to a hard-boiled texture.Check the eggs visually after 13 minutes to ensure they reach your desired consistency. Oven temperatures can vary, so monitor closely to avoid overcooking.
- Remove Bacon Egg Cups from Pan: Once baked, use a spoon or small spatula to carefully lift each bacon egg cup from the muffin pan. The bacon will be crispy but the eggs should hold their shape perfectly. Place them on a serving plate.
- Garnish and Serve: Sprinkle the chopped green onions over the top of each bacon egg cup for a fresh, mild onion flavor and a pop of color. Optionally, add extra black pepper or a pinch of paprika for an extra layer of flavor. Serve immediately while warm.
- Storage for Meal Prep or Later: If you’re making these ahead, bake the eggs for only 13 minutes, then allow them to cool. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. When ready to eat, reheat in the oven or microwave, then add the green onions just before serving.
- Enjoy and Customize: These bacon egg cups are versatile! Try adding finely diced vegetables, different cheeses, or fresh herbs to vary the flavor. Perfect for breakfast, brunch, or even as a protein-rich snack, they are simple, delicious, and make mornings hassle-free.
Notes
- Use thick-cut bacon for best results; thin bacon may break or shrink too much while baking.
- Partially cooking the bacon first allows it to hold the muffin cup shape and ensures crispiness.
- Eggs can be baked to your preferred doneness, from soft and slightly runny yolks to fully set.
- Parmesan cheese adds flavor, but you can experiment with cheddar, feta, or Gruyère for variety.
- This recipe is perfect for meal prep: bake in advance, refrigerate or freeze, then reheat quickly.
- Garnish with fresh herbs or green onions just before serving for a pop of color and fresh flavor.
Chef’s Secrets for Perfect Results
The key to perfectly baked bacon egg cups lies in pre-cooking the bacon partially and lining the muffin cups carefully.
Don’t overcook the bacon before placing it in the pan; it should remain pliable enough to form a neat cup.
Using a non-stick spray or lightly greased pan prevents sticking and keeps the edges intact.
For extra flavor, sprinkle a small pinch of smoked paprika or cayenne on the eggs before baking.
Experimenting with different cheeses—like Gruyère, cheddar, or feta—can also elevate the taste and texture.
Finally, let the cups cool slightly before removing them to maintain their shape.
Serving Suggestions to Impress Guests
Bacon egg cups are versatile and can be served in multiple ways.
Serve them warm as a breakfast centerpiece alongside fresh fruit, avocado slices, or a light salad for a complete meal.
They also pair beautifully with a freshly brewed cup of coffee or tea for a satisfying brunch.
For a casual snack or brunch buffet, arrange them on a platter with colorful garnishes like chopped green onions, cherry tomatoes, or microgreens.
You can also double the recipe to create a hearty batch for meal prep or for feeding a crowd.
Storage Tips for Freshness
Bacon egg cups are convenient for meal prep and storing for busy mornings.
For short-term storage, allow the cups to cool, place them in an airtight container, and refrigerate for up to 3 days.
For long-term storage, freeze in a single layer on a tray first, then transfer to a freezer-safe container for up to 1 month.
To reheat, use a microwave or oven until warm, then add fresh green onions or herbs to maintain flavor and freshness.
Avoid freezing already garnished cups to preserve the vibrant topping.
Frequently Asked Questions
1. Can I use thin-cut bacon instead of thick-cut?
Thin-cut bacon can be used, but it may shrink and not hold the muffin cup shape as well.
Partially cooking and carefully shaping it can help, but thick-cut bacon is recommended for the best structure and crispiness.
2. How do I get soft yolks without undercooked whites?
Bake the eggs for 13–14 minutes at 375°F. This timing typically yields soft yolks while ensuring the whites are fully cooked.
Oven variations may require slight adjustments.
3. Can this recipe be made ahead for meal prep?
Yes! Bake for 13 minutes, allow the cups to cool, and store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month.
Add green onions just before serving.
4. Can I add vegetables or other ingredients?
Absolutely! Small diced vegetables like bell peppers, spinach, or mushrooms can be added to the cups before baking.
Make sure they are pre-cooked or finely chopped so they cook evenly with the eggs.
5. How do I prevent the bacon from sticking to the pan?
Grease the muffin pan with non-stick cooking spray and allow the bacon to cool slightly before removing the cups.
Using a spoon or small spatula helps lift the cups cleanly without breaking them.
