Bacon and Cheese Egg Cups

photo of a plate of Bacon and Cheese Egg Cups
I saw a version of these easy breakfast cups on Dine and Dish and immediately wanted to make them. I’ve previously made bacon egg toast cups, but these are even easier (though you don’t get the toast).


All you need to do is crack an egg into a muffin mold. And you sprinkle cheese and bacon bits on top. The original version uses ham and cheese, but I didn’t have any ham in the house. I did have bacon though.
close-up photo of a plate of Bacon and Cheese Egg Cups
These took only a few minutes to put together and a few minutes to cook. One of the easier breakfast dishes ever. And everyone loved them, especially FH. He kept eating them and I had to stop him from eating too many egg yolks.
photo of the ingredients in a muffin tin
Since everyone in the family likes runny yolks, I made these again the next day and tried to have the egg yolk peaking through. This idea didn’t turn out that well. The egg white ended up cooking over the egg yolk so it was still pretty hidden. However, there was a small layer of egg yolk peeking through and this allowed me to know when to remove the eggs without fully cooking the yolk. But the overall presentation wasn’t as pretty.


This recipe is adapted from Dine and Dish. I added bacon to mine, I also had a different baking temperature and cook time, and I didn’t pierce my egg yolks.

Bacon and Cheese Egg Cups

Bacon and Cheese Egg Cups

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Course: Breakfast
Cuisine: American
Servings: 6

These egg cups are so easy to make and a fun way to serve breakfast.


  • 6 eggs
  • shredded cheese
  • 2 slices bacon chopped into small pieces


  1. Preheat oven to 400°F. Grease 6 muffin cups.

  2. Crack egg into each muffin cup, making sure to not break the yolk.

  3. Sprinkle cheese on top of the egg, covering the surface. Sprinkle bacon pieces on top of cheese. If you want a runny yolk and want to gage the doneness of the yolk, only sprinkle cheese and bacon on the egg white and make sure not to cover yolk.

  4. Bake at 400°F for 8-10 minutes depending on how well done you want your yolk.


Recipe adapted from Dine and Dish

All images and content are © Kirbie's Cravings.


19 comments on “Bacon and Cheese Egg Cups”

  1. Loving this idea! The cups turned out beautifully. Thank you for sharing! 🙂

  2. Wow, so adorable. The perfect way to start the morning. Really looks good.

  3. Oh my… I love this stuff. It’s awakening my cravings for bacon and egg.

  4. Oh!! It’s a version, even faster and easier, of the minicocotte!! And is better, because is a smaller bite. It’s perfect!! The delicious mini cocotte converted in a mini mini cocotte, and so cute!!!
    I will try it this week!

    • Oh I’ve never had or heard of mini cocotte’s before. When I do a search, it just shows me a pot. Do you have a mini cocotte recipe?

  5. This is brilliant! I just moved to a new place and my skillets don’t work on my stove 🙁 (induction) so this is a great way for me to still get a fried egg! This makes me so happy, thank you thank you thank you!

  6. I think I’d have a hard time NOT eating these! And everything is always better with bacon right? =)

  7. I’ve been wanting to make something like these for a long time. A lot of recipes I’ve found have some sort of breading or hashbrown added into it and I try to avoid those ingredients. These are perfect! Do you think they would taste as good reheated the next morning?

    • They taste best the first day straight out of the oven, but they still taste good reheated too. I eat them reheated all the time.

  8. Is the bacon cooked (half-cooked?) already? I’m making these tomorrow, so I’d appreciate a quick response if you can! Thanks

    • Yes, the bacon is already partially cooked or else it might have trouble cooking in the oven because it takes a while to cook bacon in the oven. Hope you like these!

  9. Holy Breakfast Dreamfood, Batman! I can’t wait to try these!

  10. Thanks for sharing this great idea. What kind of cheese should I use for this recipe?

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