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Three bacon-wrapped egg muffins garnished with herbs on parchment paper, with a bowl of grated cheese nearby.
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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.
Course Breakfast
Cuisine American
Keyword Bacon Egg Cups
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 cups
Calories 208kcal
Author Katie Cooksey

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.
    Muffin tin with bacon-wrapped cups on a green and white cloth, next to a pepper grinder, cheese cubes, and parsley on a marble surface.
  • 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.
    Muffin tin with six uncooked bacon and egg cups, placed on a green and white cloth. A pepper grinder and a cheese wedge are beside the tin.
  • 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.
    Muffin tin with six baked egg cups topped with herbs. Two small bowls containing grated cheese and chopped greens in the background.

Video

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
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