These egg cups with bacon and cheese are an easy grab-and-go breakfast. You only need three ingredients to make them and a few minutes to bake them in the oven.
Egg cups with bacon and cheese are one of the easiest breakfasts ever. They only take a few minutes to put together and a few minutes to cook in the oven. When I made them everyone loved them, especially FH. He kept eating them and I had to stop him from eating too many egg yolks.
These bacon and cheese egg cups are similar to the Bacon Egg Toast Cups I made a while back, but this version doesn’t have the toast which makes them a little easier and quicker to make.
How to Make Breakfast Egg Cups
These egg cups are so easy and you probably have everything you need on hand to make them. Like my mini frittatas, I love that you can customize them with different flavors.
- Bacon: You’ll want to cut the bacon into very small pieces. This will ensure that the bacon cooks through and turns crispy while it’s in the oven. You can also use ham instead of bacon or, if you don’t like either, you can omit it and just have cheese egg cups.
- Eggs: There is one egg for each egg cup and I made six, but you can easily double this recipe to make a dozen egg cups.
- You can choose any kind of cheese you like, but I recommend one that melts well like cheddar, gruyere, or provolone.
Bake the Egg Cups
- First, grease a muffin tin. This will make it easy to remove the egg cups once they’re baked.
- Crack one egg in each muffin cup. Be careful not to break the yolk.
Depending on how you like your eggs, I’ve tested this recipe two ways: a version with fully cooked yolks and another with runny yolks. The next steps differ depending on how you like your eggs.
For fully-cooked egg yolks:
- Sprinkle the shredded cheese and chopped bacon over the top of each egg and make sure the yolk is fully covered. Bake the egg cups at 400°F for approximately 10 minutes for fully cooked yolks.
For runny yolks:
- Since everyone in my family loves runny yolks, I wanted to try making a version with less done yolks. The egg cups are delicious this way, but the presentation isn’t as pretty.
- This version is a little trickier because you need to be able to gauge the doneness of the yolks while they’re in the oven, so I recommend sprinkling the cheese and bacon on the egg white only leaving the yolk exposed.
- When I tested this version the egg white still ended up covering a lot of the yolk while it baked, but there was enough yolk peeking through that I could tell when they were done, but still runny.
- Bake the eggs at 400°F, but I recommend checking on them at 8 minutes to see if they’re done. You know when they’re done when the whites are fully set, but the egg is still runny.
These egg cups disappeared fast at our house! They’re a great grab-and-go breakfast and I love how easy they are to make. Once you’ve tried these be sure to check out my other reader-favorite egg cups!
Bacon and Cheese Egg Cups
- 6 eggs
- 1/4 cup shredded shredded cheese
- 2 slices bacon chopped into small pieces
- Preheat oven to 400°F. Grease 6 muffin cups.
- Crack egg into each muffin cup, making sure to not break the yolk.
- 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 gauge the doneness of the yolk, only sprinkle cheese and bacon on the egg white and make sure not to cover yolk.
- Bake at 400°F for 8-10 minutes depending on how well done you want your yolk.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.