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Bacon Egg Cups

Bacon Egg Cups

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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.

Ingredients

Scale
  • 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

  1. Preheat the Oven: Set your oven to 400°F (200°C). Lightly grease four muffin tin cups with non-stick spray or oil.
  2. 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.
  3. 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.
  4. Add Eggs: Crack one egg into each bacon-lined cup, taking care not to break the yolk.
  5. 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).
  6. 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.