Cheese Bacon Egg Cups

photo of two Cheese Bacon Egg Cups on a plate

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.
close-up photo of a Cheese Bacon Egg Cup
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

Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Course: Breakfast
Cuisine: American
Servings: 4 egg cups

You only need three ingredients to make these egg cups!


  • 4 eggs
  • 4 slices 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 shredded cheese I used monterey jack and cheddar cheese


  1. Preheat oven to 400°F. Spray muffin tin with pam spray.

  2. Line muffin pans with bacon so that it circles each mold. Break an egg into the center of each mold. Sprinkle cheese on top.

  3. Bake for about 8 minutes or until egg is cooked to the doneness of your liking. Serve while warm.

Nutrition Facts
Bacon Egg Cheese Cups
Amount Per Serving (1 egg cup)
Calories 192 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 188mg63%
Sodium 266mg12%
Potassium 113mg3%
Protein 10g20%
Vitamin A 330IU7%
Calcium 93mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

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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