Let’s be honest, mornings can be hectic. But here’s an idea: a crispy slice of bacon wrapped around a perfectly cooked egg, all served neatly in a muffin-sized portion. Sounds fancy? It’s actually super simple and surprisingly quick to whip up. These Bacon Egg Cups are great for lazy breakfasts at home, brunch with friends, or a grab-and-go meal when time isn’t on your side.
And here’s the kicker: this version uses beef bacon for a unique, smoky flavor. Toss in a few easy seasonings, and you’ve got a dish that looks impressive but doesn’t demand much effort. Ready to give it a try? Let’s dive in.
What You Need to Know
- Total Time: 5 minutes prep + 12 minutes bake = Just 17 minutes!
- Servings: This recipe makes 4 cups, but you can double or triple if needed.
- Skill Level: Beginner-friendly. Seriously, you’ve got this.
Bonus:
- These cups store well for meal prep. Fridge? Three days. Freezer? A whole month.
Ingredients (Simple Stuff)
Here’s all you’ll need to make four cups:
- 4 strips uncured beef bacon (medium cut works best)
- 4 large eggs
- ¼ teaspoon kosher salt (or adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for spice lovers)
- ¼ teaspoon dried parsley (or fresh, if you’re feeling fancy)
Swap Options
- No beef bacon? Use turkey or pork bacon, or try sautéed spinach for a veggie twist.
- Not into heat? Leave out the red pepper flakes. Or add paprika for a smoky vibe.
- Want more flavor? Fresh herbs like chives or thyme work beautifully here.
How to Make Them
Step 1: Preheat
Set your oven to 400°F (200°C). Lightly grease your muffin tin to keep things from sticking.
Step 2: Partially Cook the Bacon
Microwave the bacon for about 2 minutes on a plate lined with paper towels. This makes it crispy in the oven later but still flexible enough to mold. Trust me—this step saves you time.
Step 3: Build Your Cups
Wrap each bacon strip around the edge of a greased muffin tin cup, forming a little “nest.” Overlap the ends slightly so they stay in place.
Pro Tip: Don’t stress if it’s not perfect. Once baked, it’ll hold together like a champ.
Step 4: Add Eggs
Carefully crack one egg into each bacon-lined cup. If your eggs are large, pour out a bit of the egg white to avoid spills.
Step 5: Bake
Bake for 10–12 minutes, depending on how you like your yolks:
- Runny? Check at 10 minutes.
- Firm? Go for 12.
Visual Check: The whites should be set, but the yolk can jiggle slightly if you want it runny.
Step 6: Season and Serve
Let the cups cool for a minute, then carefully lift them out with a spoon. Sprinkle salt, pepper, and any garnishes. That’s it—you’re done!
Tips & Variations
Make It Your Own
- Cheesy Upgrade: Add shredded Parmesan or feta during the last 2 minutes of baking.
- Seasonal Touch: Add roasted veggies like zucchini in summer, or butternut squash in winter.
Dietary-Friendly Options
- Gluten-Free? You’re good—no changes needed.
- Vegetarian? Swap bacon for sautéed mushrooms or spinach.
What to Serve With Them
Here’s how to round out your plate:
- Buttered toast or bagels for a cozy breakfast.
- Avocado slices for something fresh.
- Roasted potatoes if you’re feeling fancy.
Got guests? Pair these cups with a light salad or some fruit for a brunch spread that looks like you put in way more effort than you did (we’ll keep your secret).
How to Store & Reheat
- In the fridge: Keep them airtight for up to 3 days.
- In the freezer: Wrap each one individually, then pop them into a freezer bag. They’ll last up to a month.
To reheat:
- Microwave for 30–45 seconds on medium power.
- Prefer the oven? Warm them at 350°F (175°C) for about 5 minutes.
Pro Tip: Don’t overheat them, or the eggs will get rubbery.
In Summary
Bacon Egg Cups are your new best friend for breakfast. They’re quick, tasty, endlessly customizable, and look way more impressive than the effort they take. Whether it’s a lazy Sunday or a busy weekday, this recipe gives you a delicious start to your day. And if you’re into meal prepping? These cups are a lifesaver.
So, what are you waiting for? Go grab that muffin tin and give it a shot. You’ll thank yourself later.
PrintBacon Egg Cups
Bacon Egg Cups are a quick, protein-packed breakfast or brunch option that combines crispy beef bacon with perfectly baked eggs. These savory cups are easy to make, customizable, and ideal for meal prep or on-the-go mornings.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 cups 1x
- Category: Breakfast/Brunch
- Cuisine: American
Ingredients
- 4 strips uncured beef bacon
- 4 large eggs
- ¼ tsp Diamond Crystal kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- ¼ tsp dried parsley
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C). Lightly grease four muffin tin cups with non-stick spray or oil.
- Partially Cook Bacon: Place beef bacon on a microwave-safe plate lined with two paper towels. Cover with two more paper towels and microwave for 2 minutes, just until the fat renders and the bacon is pliable.
- Assemble Cups: Wrap each bacon strip around the sides of the greased muffin tin cups to form a nest. Ensure the ends overlap slightly for stability.
- Add Eggs: Crack one egg into each bacon-lined cup, taking care not to break the yolk.
- Bake: Place the muffin tin in the oven and bake for 10–12 minutes, depending on your preferred egg consistency (10 minutes for runny yolks, 12 for firmer yolks).
- Remove and Season: Let the cups cool slightly before carefully loosening them with a knife and lifting them out with a spoon. Sprinkle with salt, black pepper, red pepper flakes, and dried parsley before serving.
Notes
- Serving Suggestions: Pair these cups with avocado slices, toast, or fresh fruit for a complete breakfast.
- Tips & Tricks:
- Use medium-cut bacon for easy wrapping and crispiness.
- Adjust baking time based on how runny or firm you like your yolks.
- Overlap bacon ends to keep the structure intact during baking.
- Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Reheat in the microwave for 30 seconds on medium power or in the oven at 350°F (175°C) for about 5 minutes.
