Kirbie's Cravings

Breakfast Egg Cups with Bacon

You only need two ingredients for these breakfast egg cups – bacon and eggs! Learn how to make them so you get crispy bacon and perfectly cooked eggs every time.

close-up photo of Bacon Egg Breakfast Cups

I love making creative breakfasts and breakfast egg cups are my newest obsession. I love the size and there are many variations depending on your tastes.

I’ve made breakfast cups before with toast, eggs and bacon and bacon and cheddar cheese, and super simple egg nests so I thought I’d try it again, but this time I wrapped them with bacon!

This is a really simple recipe and I love how they turned out. FH adores these, especially with a runny yolk. The nice thing about this recipe is that you can make as many as you want depending on how many you are serving.

photo of one Bacon Egg Breakfast Cup on a plate

Recipe Tips

These are easy to make but for perfectly cooked bacon and eggs, here are my tips:

  • Since the bacon cooks slower than the eggs, it’s good to use precooked bacon instead of raw bacon. That way it’s crispy and cooked through when the eggs are done.
  • I buy precooked bacon at Costco, which is really convenient. If you can’t find it, you will need to cook your bacon first. Cook it until it is just cooked but still very soft and pliable and then let it cool until you can handle it.
  • I use a standard 12 cup muffin pan and place one bacon strip inside each mold so it forms a ring inside.
  • Crack one egg into each mold and then cook them in the oven for about 8 minutes for a runny yolk. If you prefer a firmer yolk add an extra minute or so to the cooking time.
  • They are best warm from the oven.

I think this is my favorite version of these easy breakfast cups. They’re great as an easy quick breakfast but fun to serve for brunch, too.

close-up photo of Bacon Egg Breakfast Cups on a white plate

More Quick and Easy Recipes

Bacon Egg Breakfast Cups

Servings: 4 eggs
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Course: Breakfast
Cuisine: American
These two ingredient bacon egg cups are fun to make and eat!


  • 4 eggs
  • 4 slices precooked bacon (see note)


  • Preheat oven to 400°F. Spray muffin tin with cooking oil spray.
  • Place one strip of bacon inside each mold so that it forms a ring inside each mold.
  • Break an egg into the center of each mold. Bake for about 8 minutes or until egg is cooked to the doneness of your liking. Serve while warm.


  • I buy precooked bacon at Costco, but if you are using raw bacon make sure to precook it so it just barely cooked and still very soft and pliable.
  • Recipe adapted from Dine and Dish and Annie's Eats


Serving: 1egg cup, Calories: 154kcal, Protein: 8g, Fat: 12g, Saturated Fat: 4g, Sodium: 208mg

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

45 comments on “Breakfast Egg Cups with Bacon”

  1. I came across your website by chance after googling something a saw on StumbleUpon. I have spent at least the past hour reading through your recipes and just wanted to say I think your site is great. It is saved to my favorites and I will have fun trying some of your recipes out.

  2. I was wondering if there was a way that I could reheat this so that it would still taste good. I was hoping to use this recipe for a school bake sale, but I don’t think we have time to make this during lunch and still have time to sell them.

    • Hmm, I mean you can make them ahead and then heat them up again later in the oven. You just need to be careful not to heat to the point where the egg gets overcooked.

  3. Sounds and Looks Delicious and Awesome
    I will make it for Saturday breakfast 🙂
    So exited cant wait to get stared 😀

  4. Hi! I often make these on Sunday for my boys to reheat before school on Monday & Tues (if they last that long)! I also do ham cups and hash brown cups w/ assorted egg fillings, depending on what we have on hand. Easy, peasy!
    I thought you might like to know that my mom has been making these since I was a kid in the ’60s. These are a great idea, but they’ve been around a LONG time. I’m doubt you’d have a legal leg to stand on if you tried to claim the recipe as your own original idea.

    • I’m glad you enjoy making them. I agree there’s a lot of versions out there. I’m not trying to claim them as my original idea. I never say that in my post..this was just a version I made after trying other versions.

  5. I made these tonight… They were good!
    Pic –

  6. Going to try this yummy! I think I’m going to try a few with a sausage patty on the bottom, sort of like the toast would have been on the old recipe my husband loves sausage, hopefully it works out okay!

    • I’ve done the sausage patty version too! Love it. I would recommend cutting a hole in the center of the patty for the egg yolk to sit in or else it runs off when you break it on top.

  7. I saw this on G+ I think and thought it was a brilliant idea 🙂 I don’t cook often, but when I do I try to have fun. And that was so easy, I could hardly believe.

    I used raw bacon so it was a bit tricky to have them right – I pre-heat them in the muffin molds so they loose their shape a bit. But check it out :


    • Thanks for sharing your photos! Yours look great. Yeah using raw bacon definitely is a little trickier. I always buy the Costco precooked bacon now and use it for these recipes especially because I like my bacon extra crispy

  8. The perfect snack. I’ve made two of these already. Yum. (And thanks.)

    I am finding that the yolk cooks to hardness (in 8:30) while the exposed white on top is still very runny – anyone else experience this? Workaround?

    • I would suggest removing some of the egg white. The less egg white you have in there the faster it will cook and it should be done before your egg yolks are fully cooked. Or maybe you might want to try lowering the shelf that you put the tray on?

  9. I really enjoy your site,lots of awesome ideas to try. Im always looking for new stuff to make. Im going to make pancakes and these for a meal,but going to try scrambled eggs.

  10. I love this recipe, is it ok if I pin it on my Pinterest account??
    We have chicken and I am always looking for new ways to make eggs.

  11. Hi, Do these reheat very well? How long should I nuke them for?

    • I would recommend eating them fresh or they will turn a little rubbery when you reheat. I’m not quite sure how long to nuke them for. Just long enough to make them warm, so maybe 15-20 seconds each.

  12. I made these as a late-night snack. They were delicious! I will definitely make these again and I can’t wait to try the other versions!

  13. I now exactly what you mean…believe me. I always let bloggers know when I find something I recognize. They stole one of mine too.

    • Did you contact them? Did they respond? I am going to contact them but I don’t know what good it will do. Was thinking I might need to take stronger action.

  14. These look great! I wonder how it would stand up with using a tortila as the base.

  15. I’m thinking about making these as part of my husbands valentines breakfast. I was curious if the pre cooked bacon is really hard or rubbery? Would the raw bacon be a bit more crispy? I’d love to save the time with the pre cooked but not if it’s hard to chew!! 🙂

    Great idea by the way! Very creative.

    • Sorry I didn’t get a chance to respond to this until now. No, the precooked bacon is not rubbery. I’m not sure if you have worked with precooked bacon before, but even on it’s own, it needs a little heating up to get crispy and more cooked. I’ve worked with both precooked and raw bacon, and had the same result. The precooked one saves time because the raw one you need to cook it halfway before you put it in the oven or else it won’t fully cook and crisp up in time.

  16. These would be great in mini-muffin tins, with quail eggs…breakfast appetizer anyone?

  17. that’s a great idea with the muffin pan. I have silikon muffin forms but I guess it should work too ^^ I’ll have a try =)

  18. Great pictures!!!!!!!!!!! Love the idea, definetly my type of sunday breakfast.

  19. I also enjoy this version!!! It’s so funny to see how many things can made a muffin pan!!!
    Thanks for the new variation! 🙂

  20. yummy. this is so easy and creative. it’s on the menu!

  21. I like this version – sounds so easy especially with the Costco pre-cooked bacon! I had made a recipe similar to yours with bread cubes, eggs and chopped ham (instead of bacon), but had a hard time unmolding them. The bacon fat should make unmolding easier.