Bacon and Egg Breakfast Cups

Heather Dessinger

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I don’t know about you, but I can’t say breakfast is always exciting in my house. Sure, there are pancake Saturdays, strawberry streusel muffin Wednesdays, and sweet marrow custard Fridays, but there are also olive Thursdays. Yes, olive Thursdays, because the sun is up and I’m out of ideas. Until now. Recently I came across these bacon, egg and toast cups and was inspired to whip up a grain-free version.

Bacon and Egg Breakfast Cups: Portable and Customizable

I was a little hesitant to try these, because in other versions I’d seen it was difficult to tell if the bacon was fully cooked. But they turned out amazing and the bacon was most definitely cooked through. The best part? They’re ridiculously easy to make.

If you have opinionated eaters in your house, you’ll love that each cup is customizable – each person can add whatever filling they prefer. I love cherry tomatoes, cheese and spinach, while the kids prefer salami, mushroom and cheese. You’ll find more filling ideas in the recipe below.

Also, I love that they’re portable. Because although it may be a great sensory experience, grabbing a fistful of scrambled eggs on our way out the door is not this mama’s idea of a great start to the morning.

Thursday mornings have been saved, and very possibly a few “breakfast for dinner” weeknights as well. I hope your family loves them as much as ours.


bacon egg cups
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5 from 1 vote

Bacon and Egg Breakfast Cups Recipe

Simple and portable bacon and egg breakfast cups made in a muffin tin. 
Course Breakfast
Cuisine American
Servings 6 people
Calories 189kcal
Author Heather Dessinger


  • 8 oz bacon
  • 3 eggs
  • ½ cup fillings of choice (see notes)


  • Preheat oven to 375°F.
  • Grease 6 muffin tin wells, then line the walls of each well with a strip of bacon.
  • Then cut one piece of bacon into thirds and use what you need to line the bottom as well. I usually put one full-width slice on the bottom, plus one I’ve cut in half . . . Continue the process until you run out of bacon. You should have 4 to 6 cups total.
  • Bake in the preheated oven for 10 minutes.
  • While the bacon is baking, whisk together the eggs in a small bowl and prepare the filling ingredients. 
  • After 10 minutes, remove muffin pan from oven and distribute the eggs evenly between cups.
  • Add in filling ingredients. You want the cups to be about 80% full. In this batch I added cheese, tomatoes, spinach, garlic, mushrooms and fresh thyme. 
  • Place pan in the oven and bake for 25-30 minutes, or until the eggs are set.
  • After you’ve removed the bacon egg cups from the oven, use a butter knife to gently separate the bacon shell from the muffin tin. 
  • Lift the bacon egg cups out, season with salt and pepper, garnish with herbs if desired, and serve.


  • Filling options: diced mushrooms, onion, tomatoes, sundried tomatoes, salami, pepperoni, jalapeños, garlic, spinach, herbs, shredded cheese, crab meat, lobster, or salsa
  • When I’ve made these the bacon is always fully cooked by 25-30 minutes. However, because it was baked rather than pan seared the surface is not caramelized we’re used to. If you prefer the caramelized look, you can heat a skillet on high and roll the outside of the bacon cups in the skillet.


Serving: 1egg cup | Calories: 189kcal | Carbohydrates: 0g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 106mg | Sodium: 281mg | Potassium: 105mg | Sugar: 0g | Vitamin A: 135IU | Calcium: 14mg | Iron: 0.5mg

Do you have a version of egg cups that you make? I’d love to hear about it!

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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11 thoughts on “Bacon and Egg Breakfast Cups”

  1. Thank you for this recipe. I’ve been wanting something my husband can reheat easily for his early mornings before I’m up, as well as Sunday mornings when we’re rushing to get out the door to church. This will be perfect and filling!

  2. You are hilarious! I love the humor you write with, whether it’s a recipe or important health fact. A dislike for eggs is the bane of my real food life…especially breakfast, obviously. I really want to like them, and have tried recently, but I just can’t (texture, taste, smell). Maybe bacon would help!

  3. These look amazing! You asked for other versions so here’s mine:
    I use 1 can of biscuits & separate each biscuit into 2-3 pieces. Add to muffin tins. (Try to spread them out & up the sides) Scramble eggs in a bowl & fill miffin cups 1/2 full & add your choice of toppings. Like cheese, spinach, green onion, chopped precooked bacon or sausage, (I Have to be careful with my salt & grease intake so I precook my bacon & sausage in the oven on a broiling pan when I get it & then try to let a paper towel soak up as much grease possible after removing from the oven. Then I freeze it for quick use later to easily be warmed in a recipe)
    Bake for 9-13 minutes

  4. Thank you so much for sharing this, they look delicious! I’m surprised though that they are only 7g of protein per serve. Needing to increase my protein intake, so might need to eat a few 😉