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, Potassium: 104mg

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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45 comments on “Breakfast Egg Cups with Bacon”

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

  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. 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.

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