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 great 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, Whole30 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.
Ingredients
This easy breakfast comes together with a few 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.
Salt and black pepper
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
Instructions
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.
- Precook bacon on the stovetop in a frying pan, just until partially cooked but not crisp, approximately 8-10 minutes.
- Remove bacon from pan and transfer on top of paper towels to cool.
- 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.
Helpful Tips
The directions to these bacon cups are pretty simple. But a few expert tips regarding bacon may be helpful as you make this recipe.
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.
Buy precooked bacon: Some stores like Costco, already have pre-cooked or fully-cooked bacon. 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.
If you are looking for more high protein recipes check out this post with 10 High Protein Meal Prep Recipes.
Variations
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.
Change up bacon: Skip the regular bacon and use turkey bacon, Canadian ham, or turkey deli meat cut into strips for a leaner option.
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.
Storage
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.
Related
Looking for other recipes like this? Try these:
Bacon and Egg Cups
Ingredients
- 12 large eggs
- 12 pieces of bacon
- 1 tbps chopped chives
- salt and pepper
Instructions
- 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.
Nutrition
Remove this block, and replace it with the recipe card here
Katy says
Can you use turkey bacon?
Karen Kelly says
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!
Karen says
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!
Karen Kelly says
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!
Byron says
I can't wait. Outstanding !!!!!!
Alexa says
My dad and I tried these this morning and they are awesome!
Alexa // http://www.allthingsalexanicole.com
Karen Kelly says
Alexa, So great to hear that you liked them. Thanks for letting us know!
Astrid says
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!
Karen Kelly says
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!
Nancy Toth says
They sell muffin cups made out of aluminum foil; those work very well!
Karen Kelly says
Great idea!
Jennifer @ Because Food Is Love says
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?
Karen Kelly says
That's so sweet. I haven't tried them with potatoes on the bottom but it sounds great!
adlins says
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.
Duli says
Why organic eggs
Karen Kelly says
That's just my preference for taste but you can use any.
Carter taylor says
Are you able to use normal eggs as well as just regular bacon that is on sale that week?
Thanks,
Carter Taylor
Karen Kelly says
Yes Carter, absolutely!
Nicole says
How long will these lastnkn the fridge? A few days?
Karen Kelly says
Yes, Nicole... I would say three days!
Corrinn says
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.
Karen Kelly says
I think they are fine eaten cold!
Michelle says
Can you scramble these eggs instead of just cracking them in there?
Karen Kelly says
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!
Donna L. says
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 says
Did you try this recipe w scrambled eggs? Sounds great to me! Ty
Karen Kelly says
I have not tried it with scrambled... let me know how it goes!
Shari Scheib says
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!
Karen Kelly says
Shari thanks so much for your great review! I'm so glad you liked them.
Em Bennett says
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!
Karen Kelly says
So glad to hear that. Thanks for letting me know!
Henriatta says
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.
Karen Kelly says
Sound delicious, thanks for letting me know!
Rhianna says
Sooooooo good!
Karen Kelly says
Glad you enjoyed them Rhianna!
Mae says
How much is one serving? I don’t want to over eat on keto. (It’s my first week)
Karen Kelly says
I think 2 is a good serving!
Ellen says
Hi Karen,
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
Karen Kelly says
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!
chip says
Karen,
how many carbs are they?
Karen Kelly says
Sorry, not sure.
Lisa says
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!
Karen Kelly says
Thanks for letting me know. Great idea on the hashbrowns!
Someone says
Thank you for a wonderful and easy recipe!!
Mickey says
Easy to make and very tasty.
Denise says
Hi Karen, how many bacon and eggs cups per serving can you have?
Karen Kelly says
The nutrition information is based on a serving of two egg cups.
Maggie says
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?
Kendell says
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.
Karen Kelly says
Thanks so much for letting us know!
Robin says
This was very good. Husband loved them.
Pretty easy to make.
Karen Kelly says
Robin so glad you liked them and I appreciate the rating!
Karen (Back Road Journal) says
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!
Bart Willis says
What size muffin pan? Mini or regular? Could you/would you use either one?
Karen Kelly says
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.
Jessica says
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 ?
Karen Kelly says
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!
Laney says
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.
Karen Kelly says
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.
Muriel says
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.
Karen Kelly says
So glad to hear this!
Kayla says
So yummy and so easy! I used the precooked bacon which also worked perfect and made them even easier to make.
Richard Hullfish Sr says
Do you think reheating the egg cups inHome » Recipes » Breakfast
Bacon and Egg Cups
Published: Jul 10, 2023 Modified: Dec 7, 2024 by Karen Kelly
Jump to Recipe Print Recipe Pin Recipe
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 great breakfast choice for those following a keto, Whole30, and paleo diet.
A plate of make-ahead bacon and egg cups, perfectly baked in a muffin pan, is garnished with fresh chopped chives.
Delicious, whole eggs are wrapped in crispy bacon and baked to perfection in this easy recipe for a hearty breakfast.
These keto, Whole30 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.
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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.
Ingredients
Ingredients on a marble surface: a bowl of eggs, black pepper, chopped chives, slices of bacon on parchment paper, and a bowl of salt—everything you need to prepare make-ahead bacon and egg cups perfect for any breakfast.
This easy breakfast comes together with a few 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.
Salt and black pepper
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
A plate of delicious bacon and egg cups, made using a muffin pan, is topped with fresh chives. Perfectly designed as make-ahead breakfast delights, they combine smoky bacon flavor with fluffy eggs for a savory treat.
Instructions
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.
In a muffin tin, strips of bacon line each cup, setting the stage for delicious Bacon and Egg Cups. Perfect for those who like to make ahead, these treats transform the muffin pan into a haven of breakfast delights.
Preheat the oven to 400 degrees Fahrenheit.
Precook bacon on the stovetop in a frying pan, just until partially cooked but not crisp, approximately 8-10 minutes.
Remove bacon from pan and transfer on top of paper towels to cool.
Wrap a partially cooked bacon strip around the inside edge of each cup in the muffin pan.
A muffin tin filled with bacon and egg cups, each piece wrapped in savory bacon and topped with fresh herbs and pepper. Perfect for a make-ahead breakfast delight!
Crack fresh eggs in each hole. Season with salt and pepper and chopped chives if using.
Muffin pan with twelve make-ahead bacon and egg cups, sprinkled with herbs, on a marble countertop.
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.
Helpful Tips
The directions to these bacon cups are pretty simple. But a few expert tips regarding bacon may be helpful as you make this recipe.
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.
Buy precooked bacon: Some stores like Costco, already have pre-cooked or fully-cooked bacon. 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.
If you are looking for more high protein recipes check out this post with 10 High Protein Meal Prep Recipes.
A plate with a bacon-wrapped egg muffin; a fork cuts into one, revealing the yolk. Chopped herbs are sprinkled on top, showcasing the deliciousness of these muffin pan bacon and egg cups. A plate with more muffins is in the background, tempting you to make ahead bacon and egg cups for later.
Variations
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.
Change up bacon: Skip the regular bacon and use turkey bacon, Canadian ham, or turkey deli meat cut into strips for a leaner option.
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.
Bacon and Egg Cups are delightful muffin-form treats, topped with chopped chives and black pepper, elegantly served on a white plate. Perfect for making ahead to enjoy anytime.
Storage
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. a microwave for