Bacon and Egg Cups Recipe

When it comes to easy breakfast recipes, these Bacon and Egg Cups are a game-changer. With just a handful of simple ingredients and a muffin tin, you can create a delicious breakfast that’s perfect for busy mornings, meal prep, or even a special brunch. Think crispy bacon cradling perfectly cooked eggs topped with gooey cheese and fresh parsley – it’s a low-carb, high protein option that feels anything but restrictive. Plus, they’re ready in less than 30 minutes, making them one of the best things to whip up when time is tight. Delicious served with Steel Cut Oats or Carrot Cake Oatmeal.

Why You’ll Love this Bacon and Egg Cups Recipe

I thought I would share with you all an easy breakfast my mom used to make a lot growing up. Perfect for an easy breakfast or brunch that is low in carbs and high in protein. Super simple and really hard to screw up. 🙂 And of course, delicious! One recipe makes six and that is typically enough to feed my family breakfast. If you want to have extras for the week, I’d recommend doubling the recipe.

Ingredients Needed for Bacon + Egg Cups

These easy Bacon and Egg Cups only require 5 simple ingredients to make! Hello, fast and easy breakfast! Here’s everything you’ll need:

Precooked Bacon – I 100% recommend using precooked bacon for this recipe to ensure you get crispy bacon. You can use a thinly sliced raw bacon, but by the time the eggs are done baking, your bacon won’t be crispy.
Eggs – I technically used large eggs, but any size will work.
Salt + Black Pepper – obvious seasoning for an eggs and bacon breakfast.
Parmesan Cheese – I like to top these bacon & egg cups with a sprinkling of cheese for flavor, but feel free to omit or use cheddar.
Parsley – and to make it look a little more fancy feel free to top with parsley!

Plus you’ll need a muffin tin and nonstick cooking spray to help shape these breakfast cups!

Variations

Swap the bacon for breakfast sausage, turkey bacon or slices of Canadian bacon for a lighter option.
Add veggies like bell peppers, mushrooms, or green onions for extra flavor.
Use cheddar cheese or gruyere cheese instead of parmesan for a gooey cheese topping.
Mix the eggs with a little milk and create an egg mixture for scrambled egg-style cups.
Prefer a runny yolk? Adjust the cooking time to 10-12 minutes.

How to Make Bacon and Egg Cups

Now that you know what you need and any extra ingredients you want to add, you can start making these Bacon and Egg Cups! For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are my step by step directions for making these easy egg cups:

Step 1: Preheat Oven + Prepare the Muffin Tins

Preheat the oven to 350° F. Spray a 6-cup muffin tin with non-stick cooking spray.

Step 2: Line Muffin Tin with Bacon Strips

Place 1 piece of bacon around the sides and half a piece across the bottom of each muffin cup. I used pre-cooked bacon from Costco and it works perfectly! The Hormel Black Label also tastes really good.

Step 3: Crack Eggs and Bake

Gently crack each egg and drop into the center of each bacon lined muffin cup. After they’re all filled, sprinkle with salt and black pepper.

Bake 15-25 minutes (baking times may vary depending on your oven) or until the egg is cooked to your liking.

Step 4: Top with Parmesan and Parsley

After you pull your egg cups from the oven, grate a little parmesan cheese and sprinkle over the top of the eggs. Garnish with chopped parsley and serve warm! Perfect with buttered toast and orange slices.

Pro Tip: Alternately, you can sprinkle with parmesan cheese in the last two minutes of baking to melt overtop and then sprinkle with parsley once you’re ready to serve.

Storage + Make Ahead Directions

Place leftovers in an airtight container in the refrigerator for up to 5 days. Use a paper towel in the container to absorb any excess grease.

To Make Ahead: The beauty of this recipe is being able to make them ahead to enjoy all week! In order to do this, you will make them according to the written recipe below. Once baked, bring to room temperature, then store in an airtight container in the fridge for up to 1 week. When you’re ready to enjoy an egg cup, simply wrap gently in paper towel and microwave until warm. Be sure not to microwave it too long because the eggs can turn slightly rubbery. You could also just eat these cold or at room temperature.

To Freeze: These bacon and egg muffins freeze beautifully. Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Reheat in the microwave or oven.

More Breakfast Recipes to Try!

Hash Brown Egg Cups
Southwest Egg Muffin Cups
Sausage Egg Muffins
Eggs Benedict Recipe for Two
Classic Deviled Eggs Recipe

These Bacon and Egg Cups are the perfect blend of simplicity and flavor. Whether you’re meal prepping for the week or serving them at a special brunch, they’re guaranteed to become one of your go-to recipes. Next time, try swapping in your favorite cheese or veggies to make them your own. The printable recipe card is below. Enjoy, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Bacon and Egg Cups Recipe

These Bacon and Egg Cups are a delicious and easy go-to breakfast, brunch, or snack! Plus it's low in carbs and high in protein.

Ingredients

▢ 9 slices pre-cooked bacon
▢ 6 whole eggs
▢ salt to taste
▢ black pepper to taste
▢ 2 tablespoons parmesan cheese freshly grated
▢ 1/2 tablespoon parsley fresh, chopped

US Customary – Metric

Instructions

Preheat oven to 350° F. Spray 6 muffin tins with non-stick cooking spray.
Line each cup with 1 1/2 bacon slices-1 around the sides and 1/2 across the bottom.
Crack an egg into each cup and top with salt & black pepper.
Bake 15-25 minutes or until the egg is cooked to your liking.
Remove from oven and top with parmesan cheese and fresh parsley. Serve.

Nutrition