Baked Cheese and Bacon Egg Cups
🍽️ Yields: 6 Egg Cups
⏱️ Prep Time: 10 minutes
⏱️ Cook Time: 15–20 minutes
✅ Total Time: ~30 minutes
🧾 Ingredients:
6 slices of bacon (regular cut)
6 large eggs
1/2 cup shredded cheese (cheddar, mozzarella, Monterey Jack, or a mix)
Salt and pepper, to taste
Optional toppings:
Chopped chives or green onions
Dash of hot sauce
Diced tomatoes
Sliced avocado
Paprika or chili flakes for a kick
🍳 Instructions:
1. Preheat the oven
Set your oven to 375°F (190°C).
Lightly grease a 6-cup muffin tin with nonstick spray, butter, or a little oil to prevent sticking.
2. Par-cook the bacon
In a skillet over medium heat, cook the bacon for about 3–4 minutes, just until it starts to brown but is still flexible.
Remove and drain on paper towels.
Par-cooking helps the bacon crisp up in the oven without overcooking the eggs.
3. Line muffin cups with bacon
Take each bacon strip and wrap it around the inside edge of each muffin cup to form a “ring.”
4. Add shredded cheese
Sprinkle about 1 tablespoon of shredded cheese into the bottom of each bacon-lined cup.
5. Crack an egg into each cup
Carefully crack one egg into the center of each cup. Keep the yolk whole if desired.
Season each with a pinch of salt and pepper.
6. Bake
Place the muffin tin in the oven and bake for:
12–14 minutes for soft yolks
15–17 minutes for medium yolks
18–20 minutes for fully cooked yolks
Keep an eye on them during the last few minutes—oven times may vary.
7. Cool and remove
Let the egg cups rest in the tin for 2–3 minutes.
Use a spoon or butter knife to gently lift them out.
8. Top and serve
Garnish with any optional toppings like chives, hot sauce, or avocado.
Serve warm!
🥡 Storage & Meal Prep:
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Microwave for 20–30 seconds.
Freeze: Wrap individually and freeze for up to 2 months. Reheat in microwave or oven (350°F for 10 mins).
🔄 Variations:
Scrambled Style: Beat the eggs first and mix in cheese and veggies.
Veggie Version: Swap bacon for sautéed mushrooms, spinach, or bell peppers.
Keto-Friendly: This recipe is naturally low in carbs and high in protein.