Bacon and Egg Breakfast Cups

These breakfast egg cups made with bacon, egg and cheese are so easy to make and save for a grab and go later!!

Updated 07/06/2021

Overhead view of three breakfast cups with green onions sprinkled on top.

How do you make egg cups not stick?

You can spray the muffin tin with cooking spray. You could use cupcake liners. Or, use solid shortening or coconut oil. See the recipe below to learn how to get the egg cups out of the tin.

How long to egg cups last?

You can refrigerate the breakfast egg cups for up to 5 days. Great for on the run breakfast.

Can you reheat egg cups?

Yes. From the refrigerator, wrap in a paper towel and heat on high for 25 seconds depending on the wattage of your microwave. If frozen, wrap in a paper towel, and heat on high for 50-55 seconds.

More breakfast ideas…


ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below.  NOTE:  These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.


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Rock on!

~Bobbi

Close up of 3 breakfast cups with green onions sprinkled on top.
Print Pin
5 from 1 vote

Bacon and Egg Breakfast Cups

These breakfast cups made with bacon, egg and cheese are so easy to make and save for a grab and go later!!
Course Breakfast
Cuisine American
Keyword bacon cups breakfast, bacon egg and cheese breakfast cups, breakfast cup ideas, breakfast cup recipes, breakfast cupcakes with bacon, breakfast egg cup recipe, breakfast egg cups with bacon, breakfast in cupcake pan, egg breakfast cup
Prep Time 10 minutes
Cook Time 12 minutes
0 minutes
Total Time 22 minutes
Servings 4 People
Calories 128kcal

Equipment

Ingredients

  • 8 Slices Bacon, uncooked, cut in half
  • 5 Eggs, beaten
  • 8 Tbsp Shredded Cheese Optional

Instructions

  • Preheat oven to 400°. Spray/grease muffin tin.
  • Place 2 halves of bacon crisscross in the bottom of the muffin cup.
    breakfast cups
  • Pour beaten eggs over the bacon about 2/3 full.
    breakfast cups
  • Sprinkle shredded cheese on top, if desired. Place in oven for 11-12 minutes or until eggs are cooked through. Check by inserted a knife. If it comes out clean, they’re done.
    breakfast cups
  • Let cool in pan for 10 minutes.
    breakfast cups
  • To remove, insert butter knife just inside of muffin cup. Circle around the outside of the cup, then lift up with the knife.

Notes

Low Carb!
 
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post.  NOTE:  These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

Nutrition

Calories: 128kcal | Carbohydrates: 1g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 383mg | Potassium: 95mg | Sugar: 1g | Vitamin A: 128IU | Calcium: 88mg | Iron: 1mg
Close up view to breakfast cups on a plate with green onions sprinkled on top.
Three breakfast cups on a plate with green onions sprinkled on top.
Three breakfast cups on a plate with green onions sprinkled on top.

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