Egg and Bacon Cups
Egg and Bacon 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?
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 bacon and egg 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 this recipe
It’s ridiculously easy to make these bacon and egg 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 notes
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 meal prep breakfast recipes:
- French Toast Casserole
- Ham, Asparagus and Mushroom Frittata
- Lemon Poppy Seed Sheet Pan Pancakes
- Overnight Blueberry Baked Oatmeal Crisp
- Overnight Cheesy Broccoli Strata
If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Egg and Bacon Breakfast Cups
Ingredients
- 12 slices thick center cut bacon
- 12 large eggs
- salt and pepper to taste
- 1/4 cup chopped chives for serving (optional)
Equipment
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 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!
Notes
- 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.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
20 Comments on “Egg and Bacon Cups”
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. 🙂