Bacon and Egg Muffins
Looking for an easy brunch recipe or meal prep breakfast? These Bacon and Egg Muffins hit all the marks. They include just 2 ingredients, they can be made completely in advance, and they’re freezer-friendly!
I eat eggs almost every day. I love over easy eggs or poached eggs over avocado toast most days, or I enjoy them with a side of mushrooms and greens or oat flour pancakes.
The best case scenario is when I’ve prepped my eggs completely in advance. I love having asparagus frittata or crustless broccoli quiche at the ready, but these Bacon and Egg Muffins are even easier to make.
There are only 2 ingredients involved, and it really doesn’t get better than eggs in a crispy bacon nest does it?
I already know the answer to that. 🙂
Why you’ll love this recipe:
- These bacon and egg cups require just two ingredients, plus an optional garnish of chopped chives.
- Recipe is easily customized to cook the eggs to your preferred level of doneness.
- It’s a great meal prep breakfast recipe that’s freezer friendly.
- They’re low carb, dairy and gluten-free, and Whole30 compliant.
Recipe ingredients
- Eggs. Large eggs are used in this recipe. Cooking time will vary based on the size of your eggs.
- Bacon. I used sugar free thick cut bacon for this recipe, which took about 10 minutes to cook before adding the eggs. If using thin cut bacon, reduce the cooking time to 7-8 minutes.
How to make bacon egg cups
It’s ridiculously easy to make these bacon egg cups, but I’ve got a few tips to keep in mind when preparing this recipe.
I highly recommend using these silicone baking cups as they’re the easiest way to remove the egg cups intact. They are non-stick, which eliminates the need to spray them with cooking spray.
Pro tip: Thick cut bacon takes 10 minutes of cooking time; thin cut bacon takes about 7-8 minutes.
See the recipe card below for full instructions.
- Wrap the bacon slice around the inside of each muffin cup and bake at 400 degrees until the top is slightly crispy, 7-10 minutes.
- Drain the grease and re-wrap the bacon slice around the inside of the muffin cup so that there’s plenty of room for the egg.
- Crack an 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.
FAQs
There are around 126 calories in one bacon and egg muffin, which includes one large egg and one slice of bacon. Calories vary depending on the thickness of the bacon and whether there is sugar added.
A standard muffin pan works great, but be sure to grease each cavity generously with cooking spray or oil as clean up is much easier.
I prefer to use silicone baking cups as they are non-stick. Large eggs aren’t always the same size either, so it’s nice that I can remove bacon egg cups individually if some eggs cook faster than others.
They will keep in the refrigerator for 3-5 days. Simply reheat in the microwave until warm.
You can also freeze them for up to 3 months. Freeze in a zip top bag, then thaw in the refrigerator overnight before you plan to use them. Reheat in the microwave just until warm.
Serving suggestions
There are a number of ways to serve these bacon egg cups. See some of my favorite below.
- Serve as is with a fresh side of butter lettuce salad or tricolore salad. They’re also great with a side of air fryer broccoli or roasted asparagus.
- Serve with air fryer potatoes or roasted sweet potatoes.
- They’re a great meal prep breakfast served with banana waffles or blueberry oatmeal muffins.
- They make a great make ahead brunch option served alongside blueberry baked oatmeal or french toast casserole.
Recipe notes
- Pro tip: Thick cut bacon takes 10 minutes of cooking time; thin cut bacon takes about 7-8 minutes.
- 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.
- Top with grated cheese during the last two minutes of baking if desired.
- Store in an air tight container in the refrigerator for up to 5 days and reheat in the microwave for about 40 seconds.
- Freeze bacon egg muffins for up to 3 months. Thaw overnight in the refrigerator and heat before serving.
More egg recipes you’ll love:
- Egg salad
- French omelette by The Cooking Foodie
- Ham frittata
- Hard boiled eggs
- Spinach feta frittata
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Bacon and Egg Muffins
Ingredients
- 12 slices thick center cut bacon
- 12 large eggs
- salt and pepper to taste
- 1/4 cup chopped chives for serving (optional)
Instructions
- 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 above).
- Wrap one slice of bacon around the inside of each muffin cup and bake for 7-10 minutes (see notes on bacon thickness). Remove from heat and drain the grease. Reposition the bacon in the muffin cup if necessary to make more room for the eggs.12 slices thick center cut bacon
- 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).12 large eggs, salt and pepper
- Remove from the oven and place on a wire rack for 5 minutes. Remove from the muffin cups, serve with chopped fresh chives if desired and enjoy!1/4 cup chopped chives
Notes
- Pro tip: Thick cut bacon takes 10 minutes of cooking time; thin cut bacon takes about 7-8 minutes.Â
- 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.
- Top with grated cheese during the last two minutes of baking if desired.
- Store in an air tight container in the refrigerator for up to 5 days and reheat in the microwave for about 40 seconds.
- Freeze bacon egg muffins for up to 3 months. Thaw overnight in the refrigerator and heat before serving.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in September 2013. The photos, text and recipe have been updated.
20 Comments on “Bacon and Egg Muffins”
I love these Marcie! They are adorable, and I am sure they are absolutely delicious. You can’t go wrong with bacon…right? 🙂
You can never go wrong with bacon! Thanks, Lisa!
I love egg cups! And they’re much healthier than pan fried. Bacon is always a good thing in my book. Delicious Marcie! 🙂
I’m so hooked on these — they’re so fun and easy. Thanks, Anne!
What a genius idea! I love that they can be made ahead for school mornings! I’m definitely trying this when school starts, thanks for the idea! 🙂
I’ve seen egg cups on Pinterest forever and finally made them. We all loved them and they were perfect for back to school, too!
I just recently made egg cups! I love the concept … sometimes I get so tired of oatmeal or toast. My husband would love this version – he’s always begging for me to make bacon!
I rarely ever make bacon, so these really were a treat. They’re a great way to change up breakfast for sure. Have a great day!
I love how fast this is! I guess I have no excuses in the morning anymore. 🙂
They are fast, but I still don’t totally have time for it. I make extra for the mornings!
Love your egg cups Marcie! I need to make up a big batch of these to reheat during the week. It’s so hard to get my kids to eat breakfast before school.
I need to make a bigger batch. The kids year through these like wild fire!
That is a fantastic breakfast idea! The fact that it saves time makes it wonderful.
Thanks, Nik! We can all use more time savers, can’t we?!
Loving this clever idea, going to try it for a weekend breakfast soon!
Thanks, Pamela! They really are fun and SO good!
I think you know we’ve been eating a low-carb diet lately, so these are GREAT. So perfect as a meal-prep option too. Can’t wait to make them!
Yes I do, and these are perfect! 🙂
I’m definitely guilty of over-complicating things when entertaining, especially brunch, which is my favourite meal to host. But I’ve learned my lesson (more than once!) and now I’m all about the make ahead recipes and simpler dishes. These would be the perfect addition to my Easter brunch this year!
I love hosting brunch too, and I’ve learned my lesson — no complicated recipes! This is definitely on my brunch menu this year. 🙂