Bacon Breakfast Cups Recipe
Crisp-edged bacon breakfast cups filled with tender baked egg, sharp cheddar and fresh chives.
Contains: Egg · Milk
Bacon curing and flavoring ingredients vary by brand. Check the bacon label for your specific allergy or dietary needs, and check packaged dairy products if required.
WHY IT WORKS
Why This Recipe Works
01
Bacon Forms the Cup
A short head start in the muffin pan lets the bacon render some fat while it is still flexible enough to hold the egg filling.
02
Simple Egg Filling
Whole milk keeps the eggs tender, while sharp cheddar adds plenty of flavor without needing extra salt.
03
Easy Individual Portions
Baking the eggs in bacon-lined muffin cups gives neat portions that are easy to serve, store and reheat.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Heat the oven to 375°F. Lightly grease a 12-cup standard muffin pan with the olive oil.
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Wrap one bacon slice around the inside edge of each muffin cup, overlapping the ends slightly. Bake for 8 to 10 minutes, until the bacon has begun to render and lightly color but is still flexible. Carefully pour off the rendered fat.
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In a large bowl, whisk the eggs, milk and black pepper until evenly combined.
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Divide the cheddar and chives among the bacon-lined cups. Pour in the egg mixture, filling each cup about three-quarters full.
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Bake for 12 to 15 minutes, until the centers are set and reach 160°F on a food thermometer.
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Let the breakfast cups cool in the pan for 5 minutes. Run a thin knife around any exposed egg edges, lift the cups out and serve warm.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
160°F / 71°C
Check the center of a breakfast cup with a food thermometer and cook until it reaches 160°F. The egg should be set rather than wet or runny.
Make Ahead
Partially bake the bacon liners and whisk the egg filling up to 24 hours ahead. Cover and refrigerate them separately, then fill the muffin cups and bake just before serving.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredients:
Replace1/3 US cup whole milk
With1/3 US cup unsweetened dairy-free milk
Replace80 millilitres (ml) whole milk
With80 millilitres (ml) unsweetened dairy-free milk
Replace3/4 US cup freshly shredded sharp cheddar cheese
With3/4 US cup dairy-free cheddar-style shreds
Replace85 grams (g) freshly grated mature cheddar cheese
With85 grams (g) dairy-free cheddar-style shreds
Use a neutral unsweetened dairy-free milk and a dairy-free cheddar-style product that melts well.
Make It Gluten-Free
Change the following ingredient:
Replace12 slices regular-cut bacon
With12 slices labelled gluten-free regular-cut bacon
Replace12 slices regular-cut bacon
With12 slices labelled gluten-free regular-cut bacon
Choose bacon specifically labelled gluten-free if avoiding gluten strictly, because curing and flavouring ingredients can vary by brand.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Regular-cut bacon works better than thick-cut bacon here because it bends around the muffin cups more easily and has time to crisp before the eggs are done. Freshly shredded sharp cheddar melts smoothly and keeps the filling simple.
Useful Substitutions
Mild cheddar, Monterey Jack or Colby can replace the sharp cheddar in the same quantity. Finely sliced green onions can replace the chives. If using a leaner bacon style, start checking it a little earlier during the first bake because it may render less fat and brown more quickly.
INGREDIENT QUALITY
Quality Note
Use regular-cut bacon rather than thick-cut bacon so it can curve around the muffin cups and crisp in the time available. Drain rendered fat after the first bake before adding the egg mixture.
SPEND LESS
Cost-Saving Tip
Block cheddar is often useful for this recipe because you can shred only what you need and use the remainder elsewhere. Compare bacon by price per ounce rather than package price when pack sizes differ.
COOKING TIPS
Tips
Use Regular-Cut Bacon
Thick bacon can stay chewy by the time the eggs are set. Regular-cut slices wrap the cups more easily and cook more evenly.
Drain Before Filling
After the bacon's first bake, carefully pour off excess rendered fat so the egg filling does not become greasy.
Do Not Overfill
Divide the egg mixture evenly and leave a little space at the top of each cup because the eggs puff as they bake.
Check the Center
Bake until the egg is set and the center reaches 160°F on a food thermometer rather than relying only on surface browning.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate the cooked breakfast cups within 2 hours in a covered container and use them within 3 to 4 days.
Freezing
Cool completely, wrap the cups individually and freeze in an airtight container or bag. For best texture, use within about 2 months and thaw overnight in the refrigerator.
Reheat in the Oven
Place the cups in a covered baking dish and warm at 325°F until heated through and the center reaches 165°F.
Reheat in the Microwave
Cover and microwave in short intervals until hot throughout and the center reaches 165°F. Avoid overheating, which can make the eggs rubbery.
ESTIMATED PER SERVING
Nutrition
2 breakfast cups
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Bacon Breakfast Cups FAQs
Can I make bacon breakfast cups ahead of time?
Yes. You can partially bake the bacon liners and whisk the egg filling up to 24 hours ahead. Refrigerate them separately, then fill the cups and bake when ready.
How do I know when the egg cups are done?
The centers should look set rather than wet or runny. For a reliable food-safety check, the center should reach 160°F on a food thermometer.
Can I use thick-cut bacon?
Regular-cut bacon is recommended because it wraps the muffin cups more easily and cooks through in the same timeframe as the eggs. Thick-cut bacon may remain softer or need a longer first bake.
Why did my breakfast cups stick to the pan?
Egg can stick where it touches exposed muffin-pan surfaces. Grease the pan lightly before adding the bacon and loosen each cooked cup around the edges before lifting it out.
Can I freeze bacon and egg breakfast cups?
Yes. Freeze the cooled cups individually for convenient portions. The eggs may be slightly firmer after freezing and reheating, but the cups remain practical for make-ahead breakfasts.
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