Go Back
–+ servings
Bacon egg cups on a white plate with arugula

Egg and Bacon Breakfast Cups

Servings: 12 servings
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Egg and Bacon Breakfast Cups are a two ingredient, low carb recipe that's perfect for meal prep breakfast or make ahead brunch!
Print Recipe Pin Recipe
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)

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

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.

Course: Breakfast
Cuisine: American
Author: Marcie
Keyword: bacon and egg cups, bacon and egg muffin cups
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!