Cheese Bacon Egg Cups

When I make something I like, I tend to make it several times in a row, trying out different variations. After making the bacon egg cups, I tried several variations including ones sprinkled with cheese.

I don’t really like melted cheese on my food (I always order regular burgers and not cheeseburgers), but FH loves melted cheese on everything so he really liked this variation.

It’s just as simple as the bacon egg cups if you have shredded cheese in your fridge  like I did. I sprinkled a blend of monterey jack and cheddar cheese.  I don’t like how these look as much as the bacon egg cups because it covers up the egg yolk. It also makes it a little harder to tell how cooked the egg is, so you kind of have to guess. My eggs ended up being fully cooked for these, no runny eggs.

Bacon Egg Cheese Cups

Ingredients:

4 eggs
4 slices of precooked bacon (if you are using raw bacon, make sure to heat it up so it is cooked about 2/3 of the way before placing it into the molds)
1/3 cup of shredded cheese (I used monterey jack and cheddar cheese)

Directions:

1. Preheat oven to 400F. Spray muffin tin with pam spray.
2. Line muffin pans with bacon so that it circles each mold.
3. Break an egg into the center of each mold. Spinkle cheese on top. Bake for about 8 minutes or until egg is cooked to the doneness of your liking. Serve while warm.

All images and content are © Kirbie's Cravings.

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7 comments on “Cheese Bacon Egg Cups”

  1. I love how easy yet delicious these are. Your pictures are beautiful.

  2. When I tried these I baked them without the cheese and then added it afterward. The egg/pan was still hot enough to melt the cheese and my yolk was nice and runny. Such a neat idea!

  3. Would this work for scrambled eggs?

    • Hmm, i’m not quite sure how this would work with scrambled eggs. Usually you have to constantly stir scrambled eggs, and with this, you just put the whole egg into the pan and let the oven cook it.

  4. Great way to enjoy these breakfast regulars.

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