Egg and Bacon Breakfast Cups
Egg and Bacon Breakfast Cups are a two ingredient, low carb recipe that’s perfect for meal prep breakfast or make ahead brunch!
**This post was originally published in September 2013. The photos, text and recipe have been updated.
When it comes to entertaining, I believe in doing as much in advance as possible so that I can enjoy myself too. I love serving low maintenance, full proof recipes that I know everyone will love.
I’ve been guilty of getting too fancy and over complicated in the past, and it just doesn’t pay off. It ends up being more work with less reward, and a whole lot of frustration.
I’ve been making these Egg and Bacon Breakfast Cups for brunch for years, and I swear — people go crazy over them.
It really doesn’t get better than eggs in a crispy bacon nest does it?
Egg and Bacon Breakfast Cups
I love a good frittata or crustless quiche, but my kids would rather have these breakfast egg muffin cups any day of the week.
I can’t say that I blame them, and these are even easier to make.
These cups require only two ingredients — eggs and bacon — plus an optional garnish of chopped chives. I highly recommend the chives as they make these egg and bacon cups kind of fancy, as well as adding freshness.
I love that these bacon egg cups are Whole30 and keto compliant. They don’t contain any gluten, dairy or carbs!
I enjoyed eating these for lunch over a bed of arugula right after this photo shoot, and it was such a satisfying low carb meal.
How to make Egg and Bacon Breakfast Cups
It’s ridiculously easy to make these egg and bacon cups, but I’ve got a few tips to keep in mind when preparing this recipe.
I highly recommend using these silicone muffin cups as they’re the easiest way to remove the egg cups intact. You don’t need to spray the muffin cups with cooking spray, which I love.
If you use a muffin pan, be sure to spray each cavity generously despite the fact that there will be bacon grease in it after the bacon is cooked.
Wrap the bacon slice around the inside of each muffin cup and bake at 400 degrees for 10 minutes or until the top is slightly crispy.
Drain the grease before adding the eggs.
Once the grease has been drained, re-wrap the bacon slice around the inside of the muffin cup so that there’s plenty of room for the egg.
Crack one egg into the center of the bacon, and sprinkle with salt and pepper, to taste.
Bake for 12-15 minutes, depending on the desired doneness. If you prefer a runnier yolk, the egg should still appear a bit jiggly. 12-13 minutes is normally great for a runnier yolk, and 14-15 minutes for a yolk that’s more set.
Note that all large eggs aren’t the same size, which is why the silicone muffin cups also come in handy. Some will be done sooner than others because of the smaller size.
Cool the egg and bacon breakfast cups for 5 minutes, then remove from the molds and serve hot.
Recipe Tips and Substitutions
I used thick center cut bacon with no nitrates, and 10 minutes was perfect. If you’re using thinly sliced bacon, you may need to decrease the baking time for the bacon to 7-8 minutes.
Top with grated cheese during the last two minutes of baking if desired.
This recipe make a great meal prep breakfast! Store in an air tight container in the fridge for up to 5 days and reheat in the microwave for about 40 seconds.
Make up to a day in advance for brunch! This recipe is easily scaled to feed a crowd.
More make ahead breakfast and brunch recipes:
- 12 slices thick center cut bacon
- 12 large eggs
- salt and pepper, to taste
- 1/4 cup chopped chives, for serving (optional)
- Preheat oven to 400 degrees. Spray (12) cavities of a standard muffin cup with cooking spray or use silicone muffin cups (I highly recommend them and no greasing is necessary! See affiliate link below.).
- Wrap one slice of bacon around the inside of each muffin cup and bake for 10 minutes. Remove from heat and drain the grease. Reposition the bacon in the muffin cup if necessary to make more room for the eggs.
- Crack an egg into the center of each muffin cup, being careful to keep it inside the bacon slice. Sprinkle the top of each egg with salt and pepper, to taste, and bake for 12-15 minutes more depending on the desired amount of doneness (see notes).
- Remove from the oven and place on a wire rack to cool for 5 minutes. Remove from the muffin cups, serve and enjoy!
- If you like your yolks a bit on the runny side, the eggs should be somewhat "jiggly" on top and baked no more than 12-13 minutes. If you prefer them less runny, bake until set, 14-15 minutes.
- I used thick, center cut bacon with no nitrates. If you use thinly sliced bacon, you may need to decrease the cooking time for the bacon to 7-8 minutes.
- This recipe make a great meal prep breakfast! Store in an air tight container in the fridge for up to 5 days and reheat in the microwave for about 40 seconds.
- Make up to a day in advance for brunch! This recipe is easily scaled to feed a crowd.
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Serving Size:1 egg cup
Amount Per Serving: Calories: 126 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 197mg Sodium: 289mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 10g