Bacon and Egg Cups are a delicious, healthy, low-carb way to start the day. This simple breakfast uses only a few ingredients yet delivers big flavor. It’s protein-packed, easy to customize, and perfect for busy mornings or meal prep.
Besides bacon and eggs, I usually add a little cheese and some sliced green onion. A dash of hot sauce is great if you like heat. The muffin-shaped cups are convenient for grab-and-go breakfasts and make an attractive presentation for brunch.
Any cheese works well in these cups. Parmesan and cheddar are favorites, but goat cheese or feta add a tangy twist. Use whatever you have on hand to avoid waste.
These Bacon and Egg Cups store and reheat well, making them ideal for make-ahead breakfasts. Warm them briefly in the microwave before serving.
If you prefer a scrambled texture, whisk the eggs before pouring them into the bacon-lined tins.
Bacon and Egg Cups are easy to make — a few tips:
- Grease the muffin tins well with cooking spray so the cups release cleanly.
- Partially cook the bacon first so some fat renders out and it crisps in the oven.
- Avoid thick-cut bacon; it won’t crisp as quickly and can be hard to bite through.
More Breakfast Recipes
- Banana Peach Smoothie
Bacon and Egg Cups
Bacon and Egg Cups are a tasty, low-carb breakfast option made with simple ingredients. They’re high in protein, customizable, and quick to prepare.
Breakfast
American
low carb
Ingredients
- 6 slices bacon
- 6 large eggs
- salt and pepper
- 2 tablespoons cheese
- 1 green onion, sliced
Instructions
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Preheat the oven to 375°F (190°C). Spray six muffin cups thoroughly with cooking spray.
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Cook the bacon in a skillet or microwave until it’s about halfway done to render some fat.
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Press a piece of bacon around the inside edge of each muffin cup to form a circle.
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Crack one egg into each bacon-lined cup. Season with salt and pepper.
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Top each cup with a little cheese and some sliced green onion. Bake 13–18 minutes: about 13 minutes for slightly runny yolks, closer to 18 minutes for firm yolks.
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Let the cups cool for a minute or two, run a knife around the edge to loosen, then lift them out and serve.
