25 minutes
One Dish Meal, 30 Mins or Less, Gluten-Free
14 Comments
Bacon Egg Cups are a tasty choice for breakfast, brunch, or a snack! Ideal for feeding a crowd or prepping ahead for hectic mornings.
Oh, what a treat, friends! These bacon egg cups are incredibly simple to put together and work just as well for a group as they do for two. I often whip up big batches to reheat on busy days.
The smoky bacon pairs beautifully with the Parmesan cheese and the creamy egg—a flavor combination we can't get enough of! And the fresh green onion adds the perfect finishing touch.
My recipe below makes six bacon egg cups, but you can easily adjust it to any number you need, from one to infinity!
Here's how I prepare them.
I cook the bacon for about 5 minutes, then arrange the slices around the edges of the muffin pan indentations. This ensures the bacon and eggs cook perfectly once the eggs are added. It also lets the bacon fat render out, so it doesn't end up in the finished cups.
Next, crack an egg into each bacon-lined muffin cup.
Repeat until all cups are filled. Sprinkle with Parmesan cheese and bake to your desired egg doneness. About 13 minutes gives a soft-boiled (slightly runny) yolk, while 15 minutes or more yields a hard-boiled consistency. If I'm making them to reheat later, I stop at 13 minutes to avoid overcooking.
Once baked, I remove them from the pan with a silicone spoon and top with salt, pepper, and chopped green onions.
Here's my Bacon Egg Cups recipe. I hope you enjoy them too!
Yield: 6
One Dish Meal, 30 Mins or Less, Gluten-Free
Bacon Egg Cups Recipe
Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Bacon Egg Cups Recipe – A delicious option for breakfast, brunch, or a snack. Great for crowds or make-ahead mornings!
Ingredients
- 6 slices, thick cut bacon
- 6 large eggs
- 2 tablespoons grated Parmesan cheese
- kosher salt and black pepper to taste
- 2 tablespoons chopped green onions
Directions
- Preheat oven to 375ºF. Lightly grease a muffin pan with non-stick spray and set aside.
- Cook bacon over medium heat for 5-8 minutes. Remove before fully crispy and drain on paper towels.
- Wrap each bacon slice around the rim of a muffin cup, forming a circle.
- Crack one egg into each bacon-lined cup and sprinkle with Parmesan. Bake 13–16 minutes, depending on your yolk preference: 13 minutes for a softer yolk, 16 for a firmer one.
- Lift each cup out with a spoon, then season with salt, pepper, and green onions before serving.
Notes
Recipe can be scaled up or down as needed.
Make-Ahead: For later reheating, bake for 13 minutes, skip the green onions, cool, and store in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat, add green onions, and serve.
Nutrition Information
Yield: 6, Serving Size: 1 cup
- Amount Per Serving:
- Calories: 145
- Total Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 11g
All images and text ©Robyn Stone for Add a Pinch
Enjoy!Robyn xo
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