These Bacon and Egg Cups are a delicious and easy breakfast idea that the entire family will love. With only 2 main ingredients, feel free to customize it to suit your personal tastes. Plus, they are packed with protein, low in carbs, and a healthy breakfast choice for those following a keto, Whole30, and paleo diet.
Delicious, whole eggs are wrapped in crispy bacon and baked to perfection in this easy recipe for a hearty breakfast.
These keto breakfast egg cups are packed with protein and low in carbs. They call for very basic ingredients and are super easy to prepare. Keep them in the refrigerator or freezer for an easy healthy, protein-filled breakfast on the go.
Serve bacon egg cups for a fancy brunch on Mother’s Day or Easter, or treat your family on a slow weekend. Customize these hearty cups with your favorite vegetables, meats, and cheeses. Make a lineup of favored add-ins and have the kids dress up their own cups.
Prepare these savory muffins in large batches for a leisurely breakfast any day of the week. Having these on hand will ensure you avoid skipping breakfast or having cereal again.
Ready to get started? With just 2 basic ingredients and a standard muffin tin, you’re on your way to a healthy breakfast.
This easy breakfast comes together with 2 simple ingredients, but you can jazz it up with other fun add-ins. To make these egg bites, you need a frying pan to precook the bacon and a muffin pan to bake the cups.
- Bacon - twelve strips of bacon (nitrate-free and nitrite-free)
- Eggs - you will need a dozen of large eggs
- Chives - chopped chives to add to the top of the egg
- Salt and black pepper
How to Make Bacon and Egg Cups
This egg muffin recipe requires a few basic steps. Follow these simple directions, and you’re on your way to an easy breakfast in no time. The printable recipe is in the recipe card for your convenience.
Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
Precook bacon on the stovetop in a frying pan, just until partially cooked but not crisp, approximately 8-10 minutes. You still want them to be pliable to roll into a muffin pan.
Remove bacon from pan and transfer on top of paper towels to cool.
Grease muffin tin cavities with light cooking spray (extra virgin olive oil spray or avocado oil spray is best). Alternatively, you may use bacon grease from the cooked bacon for an extra savory flavor.
Wrap a partially cooked bacon strip around the inside edge of each cup in the muffin pan. Crack fresh eggs in each hole. Season with salt and pepper and chopped chives if using.
Bake breakfast egg cups for 12-15 minutes or until bacon is crisp and eggs are set to your liking.
Remove from the oven and allow to rest for a few minutes. Remove the bacon egg muffins from the pan with a fork. It may help to run a butter knife along the inside edges first to release cooked eggs.
Garnish with additional chopped chives and red pepper flakes for some heat. Enjoy hot.
These egg and bacon cups are a delicious grab-and-go breakfast meal. They come together quickly and with very little hands-on time. However, use this basic 2-ingredient recipe as a template for more creative egg cups. Here are some ideas to take these breakfast cups to the next level.
- Whipped eggs: Whisk the eggs first in a medium bowl, then divide evenly between 12 muffin cups. This will give you creamy egg bites.
- Add cheese: Add cheddar cheese directly to the egg mixture or top with feta or Parmesan cheese for extra healthy fats and protein. This is an excellent option for people who are on the keto diet.
- Load with veggies: An easy way to add more nutrients is to add veggies to the egg cups. Add diced red bell peppers or chopped spinach to the bottom of each cup or directly into the egg mixture for a healthy breakfast.
- Change up bacon: Skip the regular bacon and use turkey bacon, Canadian ham, or turkey deli meat cut into strips for a leaner option.
The directions to these bacon cups are pretty simple. But a few expert tips regarding bacon may be helpful as you make this recipe.
- Buy precooked bacon: Some stores like Costco, already have pre-cooked or fully-cooked bacon. This isn’t the best quality, though, as it often has nitrates and added sugar. But it’s convenient and makes this easy breakfast meal even more manageable.
- Batch cook bacon: If you prefer to make your own pre-cooked bacon, the best way is to batch-cook it in the oven. Preheat oven to 425 degrees Fahrenheit. Spread bacon strips evenly on a baking sheet, ensuring they do not overlap. Bake for 10 minutes for pre-cooked bacon and 18 minutes for fully-cooked bacon. When cooled, store in an airtight container to be used in delicious recipes like these egg cups.
- Skip the thick cut bacon: When buying bacon for this recipe, use regular thin-cut bacon to get a nice crispy crust during baking time. Otherwise, the fat will make the egg cups greasy and hinder their crispiness.
Store leftover bacon and egg cups in an airtight container in the refrigerator for up to 5-6 days. It keeps well for an extended period, making it a great way to enjoy breakfast throughout the week.
These bacon and egg cups also freeze wonderfully. To freeze, wrap them individually in plastic wrap once cooled. Then transfer to a freezer-safe container or freezer bag. Store in the freezer for up to 2 months.
Reheat in an unpreheated toaster oven at 350 degrees Fahrenheit until warmed through. Frozen cups should be thawed in the refrigerator first, then reheated. Alternatively, you can reheat egg bites in a microwave for 30-60 minutes or until warmed through.
Frequently Asked Questions
How can I avoid egg cups from sticking to the muffin pan?
The best way to avoid bacon and egg cups sticking to the muffin pan's inside cavity is to treat it generously with a non-stick cooking spray first. Spray made with olive oil, or avocado oil is recommended as they are the healthiest. Additionally, remove the egg cups shortly after baking by running a butter knife around the edge of each muffin to loosen it up.
Can I make these egg cups ahead of time?
In short, yes, you can make these egg cups part of a healthy meal prep breakfast idea. If making them ahead, whisk the eggs first to break up the egg yolks, and don’t overcook them to avoid rubbery eggs. Store per storage instructions.
Add chopped green onions or chives to the egg cups and enjoy with a spoonful of pico de gallo or a drizzle of your favorite hot sauce. Serve with fresh fruit or a light salad like this Arugula and Orange Salad for a complete breakfast.
One of the best things about this wonderful recipe is its versatility. Enjoy them as a hearty on-the-go breakfast like my husband on his long commute to D.C. Or jazz them up with your favorite veggies and cheeses for loaded bacon egg muffin cups to serve on slow Saturday. Or double the recipe on a Sunday for a quick and easy breakfast during the week.
These Bacon and Egg Cups are naturally keto, Whole30, and Paleo, as long as you use compliant bacon that is free from nitrates/nitrites and curing agents like added sugar. It is a fantastic low-carb recipe that can be modified to include other healthy ingredients.
A serving of these egg cups has only 155 calories, 8 grams of protein, and only 1 gram of carbs. Enjoy two egg cups to add more sustenance to your busy mornings. Or you can add a little bit of cottage cheese to the egg cups for extra protein. This may help keep you fully satisfied for longer without the heavy carbs that often cause blood sugar spikes.
Need More Easy Gluten-Free Breakfasts to Get You Through The Week?
- Paleo Quiche Cups
- 10 Keto Chia Puddings
- Quiche Cups with Tomato and Prosciutto
- Blackberry Cobbler Smoothie
- Watermelon Peach Smoothie
Bacon and Egg Cups
- 12 large eggs
- 12 pieces bacon (paleo approved if necessary)
- 1 tablespoon chopped chives
- salt and pepper
- Preheat oven to 400 degrees.
- Cook bacon for about 8-10 minutes. Remove from pan while still pliable, not crisp. Cool on paper towels.
- Grease your muffin tins.
- Put one piece of bacon in each hole, wrapping it around to line the sides. Crack the eggs in each hole. Top with chopped chives. Salt and pepper to taste.
- Cook for about 12-15 minutes or until bacon is crisp. Watch closely.
Adapted from I Quit Sugar.
Can you use turkey bacon?
Yes I'm sure that would work fine. It has less fat but that shouldn't be a problem. Let me know how it works for you!
My husband requested these for his DC commute as well! We just made our first batch and it's hard for no one to eat them before the morning. 🙂 How do you warm them up and did it work to freeze them? I think these will be a hit for the kids as well. Thank you for posting!
Hi Karen - So glad your family liked the Bacon and Egg Cups. I popped them in the microwave on half power for 15 to 20 seconds if they were in the refrigerator. To freeze them I wrapped them in wax paper, then I put them in Ziploc freezer bags. This way I could put them directly in the microwave with the paper on. I reheated them on half power for about a minute but you may have to test that a bit since all microwaves are different. I would not use full power. They will taste better when heated in the oven so if you are feeding a crowd, I would do that, 350° for 15 minutes or so.
Best of luck. Nice to hear from someone in my hood!
I can't wait. Outstanding !!!!!!
My dad and I tried these this morning and they are awesome!
Alexa // http://www.allthingsalexanicole.com
Alexa, So great to hear that you liked them. Thanks for letting us know!
Oh, this is just what I was looking for! I need to prepare snacks for a charity event at my sports club this saturday and these and the Paleo Quiche Cups are just the thing...so much easier than trying gluten free muffins, too (I'm not much of a baker...and a lot of the members eat paleo.). They'll rip these right out of my hands, I bet!
I have a question, though...would I be able to line the muffin form with these nifty little paper liners they use for muffins? It would make removing and handling them much easier, I imagine. Or will they just soak through and look icky? I have never used them before...
Thanks a lot!
Astrid, I'm not sure bc I haven't done them that way but I know there's some grease involved so it might not be pretty. Maybe have the paper wrappers on the side for serving?? I think you can use paper wrappers for the Paleo Quiche Cups. Let me know how it goes and good luck!
They sell muffin cups made out of aluminum foil; those work very well!
Jennifer @ Because Food Is Love
Love these! My husband made me egg cups with grated sweet potatoes on the bottom for Mother's Day. He doesn't like cooking so it was super sweet that he went through all that effort. But after he made them, he said that he thought they'd be even better with bacon! I'll have to try yours out. Have you ever made egg cups with grated potatoes on the bottom and bacon?
That's so sweet. I haven't tried them with potatoes on the bottom but it sounds great!
Hi. I tried these today and they are tasty. Sometimes, eggs and I don't get along, but these were just fine. I did a small batch, just to make sure and to test re-heating, but if it does okay, that's a breakfast for me. I did review on my blog, which you can find here: http://adlinsadventures.blogspot.com/2017/06/recipe-review-bacon-and-egg-cups.html. Thanks for a super easy recipe.
Why organic eggs
That's just my preference for taste but you can use any.
Are you able to use normal eggs as well as just regular bacon that is on sale that week?
Yes Carter, absolutely!
How long will these lastnkn the fridge? A few days?
Yes, Nicole... I would say three days!
Has any one eaten these cold? Want to bring them to make them in advance and bring them to a breakfast potluck, but I eon't be able to reheat them.
I think they are fine eaten cold!
Can you scramble these eggs instead of just cracking them in there?
Hi Michelle, that's an interesting question. I'm afraid they would fall out and not firm up right so I would say no. Sorry!
I would think they'd be fine scrambled, after all quiche is scrambled eggs and I have made mini quiche in muffin tins and they came out perfectly firm
Gurlztrip Key West
Did you try this recipe w scrambled eggs? Sounds great to me! Ty
I have not tried it with scrambled... let me know how it goes!
Oh my word these are delicious! Easy Peasy! Tried them this morning. Eat with your fingers like a muffin. Just bite into it. You hit it out of the ball park with this one. We loved them. I put a little shredded cheese on the bottom before cracking the eggs in then a little on top with salt and pepper. Fun to make and satisfying to eat. Pretty as the picture to look at. An eye and taste delight. Makes an ordinary day special. Thank you for sharing!
Shari thanks so much for your great review! I'm so glad you liked them.
Amazing recipe! I've started making these for my SO before he goes off to work, and he absolutely loves them. (: Thank you so much for posting!
So glad to hear that. Thanks for letting me know!
Very very yummy!! I just made these with turkey bacon Divine! I also made some Keto almond biscuits to go with them letting the egg be a little running! So very good thank you for sharing and I'm glad that I can eat a couple to a few of these as I want.
Sound delicious, thanks for letting me know!
Glad you enjoyed them Rhianna!
How much is one serving? I don’t want to over eat on keto. (It’s my first week)
I think 2 is a good serving!
How do you cook the bacon in this recipe? Do you put it raw in the muffin tin? Or do you cook it in a pan then put it in the muffin tin?? Sorry to ask such a simple question, but I'm having bacon issues.Ellen
Hey Ellen- yes it says in the directions to cook the bacon for about 8 minutes first then put it in the muffin tin. Hope it works!
how many carbs are they?
Sorry, not sure.
Nice and easy! I put hashbrowns on the tin bottom and that really made cleanup easy. I put one on an english muffin and added hollindaise sauce to make it eggs benedict! Thanks for such a great recipe!
Thanks for letting me know. Great idea on the hashbrowns!
Thank you for a wonderful and easy recipe!!
Easy to make and very tasty.
Hi Karen, how many bacon and eggs cups per serving can you have?
The nutrition information is based on a serving of two egg cups.
Hi Karen! I just made these and they are great! Even my husband, very picky, loves them! We are trying out the Keto diet - do you know how these calculate into grams? 2 grams?
I made this recipe with Wright Hickory Smoked bacon, Simple Truth Organic Brown Eggs and coconut oil.
One slice of bacon, 1/4 tsp of coconut oil per cup and one egg. When I plugged it into my Lose It app this was the nutrition for those that were curious. 13.1g of Fat 4.5g of Saturated fat 200mg of cholesterol 320mg of sodium 0g of Carbs 0g of Fiber 0g of sugars 11g of protein.
Thanks so much for letting us know!
This was very good. Husband loved them.
Pretty easy to make.
Robin so glad you liked them and I appreciate the rating!
Karen (Back Road Journal)
Karen, these would be perfect for a brunch get together no matter if you are watching what you eat or not. I've pinned, thank you!
What size muffin pan? Mini or regular? Could you/would you use either one?
It might be hard to use a mini muffin pan because the egg would spill out. I would only use the larger size muffin pan. Good luck.
Hi im looking into the keto diet as I'm trying to loose weight. My week is very busy and need on the go meals so I'm looking for keto meals I can freeze and microwave these look delicious I have a few questions
. How long can they be kept in the freezer for
. How many to eat for breakfast is a healthy amount ? 2 ?
I would keep them in the freezer in a plastic bag no longer than 5 days. A serving would be two bacon and egg cups. Best of luck to you!
The recipe as listed looks delicious, however, the nutritional value seems a bit misleading. 67 calories? Hmmmm.
One large egg alone is 70 calories and then you add the bacon? When you are watching your calories intake, listing the calories accurately is important.
Laney thanks so much for pointing that out! For some reason the bacon was not showing up in the recipe card nutrition calculator. I am at the mercy of the nutrition calculator! I have fixed in but even this is approximate depending on what size egg you use and what type of bacon.
This recipe was a big hit in my house. I did spry my pans with Pam, for easy clean up. This is going down in best loved recipes.
So glad to hear this!
So yummy and so easy! I used the precooked bacon which also worked perfect and made them even easier to make.