Bacon egg cups are a simple yet delicious way to elevate your breakfast or brunch.
Packed with high-quality protein and healthy fats, these savory bites are low in carbs and perfect for a satisfying start to your day.
Quick to prepare, versatile, and ideal for meal prep, they’re a convenient, crowd-pleasing option for everyday cooking.
30-Minuite Bacon Egg Cups
Equipment
- 4-cup muffin tin
- Nonstick cooking spray or oil, as needed
- Microwave-safe plate
- Paper towels (4 total)
- Knife
- Soup spoon
- Small bowl (optional, for egg adjustment)
Ingredients
- 4 strips bacon
- 4 medium eggs
- ¼ tsp kosher salt Diamond Crystal or other
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- ¼ tsp dried parsley
Instructions
- Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). This ensures the muffin tin will be at the perfect temperature to cook the eggs evenly while crisping the bacon. While the oven heats, lightly grease the bottoms of four muffin tin cups with nonstick spray or a thin layer of oil. This helps prevent the eggs from sticking and makes removal effortless.
- Partially Cook the Bacon: To get perfectly crispy bacon without overcooking, start by partially cooking the bacon in the microwave. Lay two paper towels on a microwave-safe plate, then place four strips of bacon on top. Cover the bacon with two more paper towels to prevent splatters. Microwave for about 2 minutes. This step renders some fat and softens the bacon, so it wraps neatly around the muffin cups without breaking.Tip: Bacon thickness and microwave power vary. If your bacon becomes crispy too quickly, reduce to 1 minute initially and check. You can always microwave a bit longer if needed.
- Wrap the Muffin Cups with Bacon: Carefully take each partially cooked bacon strip and wrap it around the inner edge of a muffin cup. The bacon should form a ring around the side, creating a flavorful “nest” for the eggs. Press lightly so the bacon adheres to the sides but still leaves room for the egg to expand as it cooks.
- Prepare the Eggs: Break each egg into a small bowl first. This step gives you control over the portions and prevents overflow in the muffin cups. If using large eggs, pour out a small amount of the egg white so that the egg fits neatly into the bacon cup. Then, gently slide the eggs into the bacon-lined muffin cups.
- Season the Eggs: Sprinkle each egg with a pinch of kosher salt, black pepper, red pepper flakes, and dried parsley. These seasonings enhance the natural flavors of the eggs and bacon. You can adjust the amount based on your taste preferences, but even a small pinch adds a noticeable flavor boost.
- Bake to Perfection: Place the muffin tin in the preheated oven and bake for 10–12 minutes. The goal is to set the egg whites while keeping the yolks slightly soft (unless you prefer fully cooked yolks, in which case, bake a bit longer). Keep an eye on the eggs toward the end of baking to achieve your preferred doneness.
- Loosen and Remove the Cups: Once baked, remove the muffin tin from the oven and let it cool for a minute. Carefully run a knife around the edges of each egg cup to loosen it from the tin. Then, use a soup spoon to lift each cup from the muffin tin gently. This method ensures the bacon and eggs stay intact and beautifully shaped.
- Serve and Enjoy: Transfer the bacon egg cups to a plate, and they’re ready to serve immediately. These cups are perfect on their own or paired with fresh fruit, a side salad, or whole-grain toast for a more complete meal. The combination of high-quality protein and healthy fats makes this a filling and satisfying breakfast option.
- Storage and Reheating: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, cover and microwave at 50% power to avoid overcooking. You can also freeze cooled cups for later use; simply thaw and reheat in the microwave.
- Optional Variations: For scrambled egg lovers, scramble the eggs with your favorite seasonings, then pour into the bacon-lined cups and bake until set. Add-ins like diced red bell peppers, onions, or shredded cheese make these egg cups customizable for different tastes and extra nutrients.
Notes
- Microwaving bacon before baking helps render fat, making it crispier in the oven without overcooking. Adjust the time depending on thickness and microwave power.
- For perfectly shaped eggs, break each egg into a small bowl first; this also allows you to remove some egg white if needed to prevent overflow.
- Fully cooked eggs can be stored in the fridge for up to 3 days and reheated gently at 50% microwave power.
- These cups can be customized with scrambled eggs, diced vegetables, or shredded cheese for added flavor and nutrients.
- Freezing the cooled cups is possible. Thaw in the fridge and reheat gently for a convenient meal prep option.
Chef’s Secrets To Perfect Cups
The key to perfect bacon egg cups lies in controlling moisture and timing.
Partially cooking the bacon ensures it crisps in the oven while holding its shape.
Using a small bowl to adjust eggs prevents overflow and maintains the beautiful cup structure.
For extra flavor, lightly season the eggs before baking rather than after—they absorb the seasoning better.
Consider using thick-cut bacon for a heartier texture or turkey bacon for a leaner option.
Serving Suggestions For Best Results
Bacon egg cups are incredibly versatile and pair well with a variety of sides.
Serve them with a fresh green salad for a light, balanced meal, or alongside roasted potatoes or whole-grain toast for a more substantial brunch.
They also pair wonderfully with fruit, such as berries or sliced avocado, to add color, texture, and nutritional value.
Garnishing with fresh herbs like chives or parsley adds a professional touch.
Storage Tips For Easy Meal Prep
Store cooled bacon egg cups in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave at 50% power to avoid rubbery eggs.
For longer-term storage, freeze the cups individually on a baking sheet, then transfer to a freezer-safe container or bag.
Thaw in the refrigerator overnight before reheating.
Labeling the container with the date helps keep track of freshness.
Frequently Asked Questions
1. Can I use large eggs instead of medium?
Yes! Large eggs can be used, but you may need to remove a small portion of the egg white to prevent overflow in the muffin cups.
Breaking the eggs into a small bowl first allows you to control the amount perfectly.
2. Can I make these cups ahead of time?
Absolutely. You can prepare the bacon and eggs separately and assemble them the night before, then bake in the morning.
Fully cooked cups can also be stored in the fridge for up to 3 days or frozen for future use.
3. How do I make scrambled egg bacon cups?
Simply scramble the eggs with seasonings, then pour into the bacon-lined muffin tin cups.
Bake until set, usually 12–15 minutes. You can also mix in diced vegetables or cheese for extra flavor.
4. Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon is a lower-fat alternative. Because it’s leaner, it may cook faster, so keep a close eye to prevent overcooking.
Partially microwaving turkey bacon before wrapping can help it crisp in the oven.
5. How can I prevent the eggs from sticking to the tin?
Greasing the muffin tin cups lightly with oil or nonstick spray before wrapping with bacon is essential.
Running a knife around the edges after baking and using a spoon to lift the cups ensures they come out cleanly and maintain their shape.
