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These Bacon Egg Cups are a delicious and easy go-to breakfast, brunch, or snack! Made with precooked bacon, eggs and parmesan cheese, these are a great make ahead meal. Plus it’s low in carbs and high in protein. Delicious served with Steel Cut Oats or Carrot Cake Oatmeal.
Bacon Egg Cups | A Low Carb Breakfast
I thought I would share with you all an easy breakfast my Mom used to make a lot growing up- Bacon Egg Cups. I changed the original recipe just a bit and it turned out just as good. 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.
Main Ingredients Needed
These easy Bacon 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 + 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!
How to Make Bacon Egg Cups
Now that you know what you need and any extra ingredients you want to add, you can start making these Bacon Egg Cups! For full details, see the recipe card down below 🙂
Step 1: Line Muffin Tin with Bacon Strips
Start out with some precooked bacon.
So what we’re going to do is spray our muffin tins with some non-stick cooking spray. Place 1 piece of bacon around the sides and half a piece across the bottom. I use the precooked bacon from Costco and it works perfectly! The Hormel Black Label also tastes really good.
Step 2: 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 pepper.
Bake until the eggs are cooked to your liking. Mine took 10 minutes because my oven is hotter than the sun.
Step 3: Top with Parmesan and Parsley
After you pull your egg cups from the oven, grate a little parmesan cheese and toss lightly together with some chopped parsley.
Sprinkle that cheese mixture over the top and serve warm! Perfect with buttered toast and orange slices.
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.
Making Ahead and Storing
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 airtight containers 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.
Customizing Your Bacon Egg Cups
A few of my readers have commented about different variations they have tried with this recipe, so I thought I’d share the knowledge up here in the post! Here’s how some people have customized their Bacon Egg Cups:
Instead of dropping in the egg as is, crack the egg in a separate bowl, beat it then plop it into the muffin tin. When baked you get scrambled eggs! The hardest part is dividing the egg evenly between the muffin tins, but it should be about 1/4 cup per tin if you’re using large eggs.
Adding Vegetables or Meat
If you’re wanting a little added nutrition, simply chop and sauté some mushrooms, bell peppers, and onions. Add 1 tablespoon to the bottom of each egg cup after you’ve added the bacon and before you’ve dropped the eggs in. The bacon on the bottom and the cooked egg should hold them in place but if you’re worried about it, simply scramble the eggs before pouring.
You could also add different types of meat too (whether that be ham, breakfast sausage, or even more bacon)!
More Breakfast to Try!
- Hash Brown Egg Cups
- Southwest Egg Muffin Cups
- Egg Muffins
- Classic Eggs Benedict with Hollandaise Sauce
- Classic Deviled Eggs Recipe
Save this recipe people! It’s fast, easy and most importantly, delicious!
The printable recipe card is below, enjoy 🙂
Bacon Egg Cups
- 9 slices pre-cooked bacon
- 6 whole eggs
- salt & pepper
- 2 tablespoons grated parmesan cheese
- 1/2 tablespoon chopped parsley
- Preheat oven to 350 degrees. 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 & pepper. Bake 15-25 minutes or until the egg is cooked to your liking.
- Remove from oven and top with parmesan cheese and parsley. Serve.