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!

Bacon and egg muffins on a plate with arugula

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. ๐Ÿ™‚

Bacon and egg cups on a plate with arugula

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.

How to make bacon egg muffins
  1. 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.
  2. 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.
  3. Crack an egg into the center of the bacon, and sprinkle with salt and pepper, to taste.
  4. 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.
Bacon and egg muffins in silicone molds

FAQs

How many calories in a bacon and egg muffin?

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.

What type of pan should I use for bacon egg cups?

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.

How long do bacon egg muffins last in the fridge?

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.

Bacon egg muffins with fork breaking yolk

Serving suggestions

There are a number of ways to serve these bacon egg cups. See some of my favorite below.

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.
Bacon egg cups

More egg recipes you’ll love:

Did you try this recipe?ย  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Bacon and egg muffins on a plate with arugula

Bacon and Egg Muffins

Bacon and Egg Muffins are a two ingredient, low carb breakfast that's perfect for meal prep! They're dairy and gluten-free and freezer friendly!
0
reviews

Leave a Review »

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.ย 
  • 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

Serving: 1egg cup, Calories: 126kcal, Carbohydrates: 1g, Protein: 10g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Cholesterol: 197mg, Sodium: 289mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This post was originally published in September 2013.  The photos, text and recipe have been updated.

Sharing is caring!