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Bacon Egg Cups

5 from 13 votes

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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 on parchment paper

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. ๐Ÿ™‚ 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.

Muffin tin lined with bacon

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!

Muffin tins with bacon and raw eggs inside

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 ๐Ÿ™‚

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.

Baked Bacon Egg Cups in muffin tin

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:

Scrambled Eggs

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 sautรฉ 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)!

Bacon Egg Cups on parchment paper

More Breakfast to Try!

Save this recipe people! It’s fast, easy and most importantly, delicious!

The printable recipe card is below, enjoy ๐Ÿ™‚

5 from 13 votes

Bacon Egg Cups

These Bacon Egg Cups are a delicious and easy go-to breakfast, brunch, or snack! Plus it's low in carbs and high in protein.
servings 6 cups
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients

  • 9 slices pre-cooked bacon
  • 6 whole eggs
  • salt & pepper
  • 2 tablespoons grated parmesan cheese
  • 1/2 tablespoon chopped parsley

Instructions

  • 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.
    Muffin tin lined with bacon
  • Crack an egg into each cup and top with salt & pepper. Bake 15-25 minutes or until the egg is cooked to your liking.
    Muffin tin lined with bacon with one cracked egg seasoned with salt and pepper
  • Remove from oven and top with parmesan cheese and parsley. Serve.
    Bacon & Parmesan Egg Cups

Nutrition

Calories: 208kcal | Carbohydrates: 1g | Protein: 10g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 187mg | Sodium: 307mg | Potassium: 126mg | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: Bacon Egg Cups

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Recipe Rating




34 Responses
  1. Gina @ Running to the Kitchen

    Love these! I literally made almost the exact same thing last Sunday (well posted about it last Sunday, made them a few days before :)) They’re like the perfect brunch food. The bacon across the bottom is a great idea to hold it all in place.

  2. Erin @ Dinners, Dishes, and Desserts

    These are so cute! Perfectly portable for a breakfast in bed. I love having that precooked bacon around for things like this – great use!

  3. Anisa/The Lazy Homesteader

    Oh Yummy! These look amazing! I’m going to send this to my hubby… they DO look perfect for Mother’s Day! ๐Ÿ˜‰

  4. Rachel Cooks

    Yummy! Maybe I’ll tell hubs to make these for me on Mother’s Day ๐Ÿ˜‰
    Congrats on the new niece!

  5. Rachel @ Baked by Rachel

    I’ve been wanting to do this for ages and just haven’t for some reason. I love the tip of using precooked bacon because crispy bacon is GOOD

  6. Ali @ Gimme Some Oven

    I’ve seen pics of these floating around on Pinterest, but yours actually look beautiful…and classy! Love the Parm too. Totally look forward to trying them!

  7. Kathryn

    This is such a cute idea! I hope you have a Happy Mother’s Day Lauren and that your little troublemaker spoils you ๐Ÿ˜‰

  8. Valerie B

    These look delicious and so unique! I am going to drag out the muffin pan and try them – it will be nice for it to get some use!

  9. Dinuka

    5 stars
    Thank you for the recipe! I used it to serve my mom, and my grandmother (who is visiting from Sri Lanka). I made it for my whole family (I’m 13) and it was literally a party in my mouth. That was breakfast.
    For dinner I made homemade cornbread with rainbow pasta and vegetables with different herbs. I had a great mother’s day and it started with your recipe! Thanks again and I hope you had a good one! ๐Ÿ™‚
    P.S.- Dinner was an ICE CREAM CAKE!!! You should try to make one… ๐Ÿ˜‰

  10. Heliana

    5 stars
    Just letting you know – I made these yesterday (Sunday) morning for breakfast. Came out beautifully – except I should have taken them out a tad sooner (my fault). Husband and I loved them! Served with some fresh toasted bread from the farmer’s market and strawberries. Will be adding this to the ‘keep’ pile! Thank you so much for posting / sharing.

    p.s. – I used the pre-cooked bacon and it worked perfectly.

  11. Mariah

    5 stars
    I love your recipe! I live a low carb lifestyle and this is a great low carb option to make for breakfast. I am going to try this on my low carb cooking blog http://www.sugarfreechic.com today! Thanks

  12. Emilia

    Just an idea: maybe beat the eggs, add some sofned cream cheese and finelly diced scallions? Or even sautรฉ some sausage meat, drain andadd to the beaten eggs? I think the sky is the limit, Lauren! ๐Ÿ™‚

  13. Loris

    5 stars
    I have made these with scrambled eggs as well. If you do it that way you can put veggies or different kinds of meat in them. I just had them at a friends house and they are delicious! I will have to try it with the whole egg and the bacon on the bottom. ๐Ÿ™‚

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