fbpx

BACON EGG CUPS

This post may contain affiliate links. Read full disclosure.

Bacon egg cups are an easy breakfast recipe. Small and portable, you can eat them on the run. These muffin tin eggs are perfect for busy families!

For the holiday season, serve bacon egg muffins on Christmas morning and for Sunday brunch. A finger food with a stylish presentation, breakfast egg cups are ideal for baby showers, wedding showers and parties.

PIN BACON EGG CUPS RIGHT NOW!

Bacon egg cups for breakfast in a muffin tin garnished with salt, pepper and parsley.

ingredients for bacon egg cups

These whimsical breakfast cups are made with common refrigerator and pantry items. Here’s what you’ll need for this delicious recipe.

  • Tender white sandwich bread
  • Butter
  • Slices of fully-cooked bacon (ready-to-eat type)*
  • Large eggs
  • Sea salt
  • Black pepper, freshly-ground
  • Fresh Italian parsley
Muffin tin eggs breakfast ingredients for bacon egg cups laid out on a wooden cutting board.

*EXPERT TIP: Packages of ready-to-eat bacon are ideal for this recipe. The slices are evenly cooked and very pliable.

Strips of pan fried bacon made at home will stiffen as they cool. They can snap or break when bent. Having supple slices of meat is very important. We need bendable strips for pressing into the muffin cups.

I buy Hormel Black Label fully-cooked bacon at Costco. You can find smaller packages at the grocery store. Using pre-cooked bacon is also super convenient. It helps these muffin tin eggs come together quickly!

HOW TO MAKE EGGS AND BACON IN A MUFFIN TIN

Making a delicious bacon and eggs breakfast has never been easier! If cooking for a small family, use a 6-well muffin tin and halve this recipe. These are the non-stick pans I use at home. They’re the best bakeware!

Here’s how to quickly assemble bacon egg cups:

RECIPE PREP: Adjust oven rack to the middle position. Preheat oven to 350°F. Grease a non-stick muffin tin by brushing the wells with melted butter.

  • STEP 1: Working with one slice at a time, thin out bread slices with a rolling pin. As you roll, press down firmly. Each slice of bread should be thinly flattened and be very compact. Cut out 2 circles from each slice of bread with a 2 3/4-inch round biscuit cutter.
  • STEP 2: Place 3 overlapping circles of bread into each well of the prepared pan. Press down firmly on the bottom and sides to create compact, sturdy muffin cups. The bread cup rims should be level with, or slightly above, the surface of the pan. Brush the muffin cups with melted butter.
  • STEP 3: Lay 2 slices of pre-cooked bacon over each muffin cup in a criss-cross fashion. Press the bacon down into the cups. The ends of the bacon will stick up on each side. It gives these muffin tin eggs a beautiful look!
  • STEP 4: Crack eggs into the cups, directly over bacon. Sprinkle the tops with salt, but not pepper. Baked pepper will stain the egg whites. Tent the tray with foil to protect meat from over-browning. Bake the bacon egg cups for 20-25 minutes, or until egg whites and yolks are cooked to your liking (jiggly or firm).
4 step-by-step images showing how to make bacon egg cups in a muffin tin.

KITCHEN TIP: If you’re not an expert at cracking eggs, it’s helpful to crack them into a ramekin before transferring them to the bread cups.

If there are small pieces of egg shell floating in the egg whites, it’s much easier to remove them with a clean finger or spoon while the eggs are still in the ramekin.

Garnish muffin tin eggs

As soon as the bacon egg cups come out of the oven, sprinkle with freshly-ground pepper. Scatter finely-chopped parsley over the tops.

If you don’t have parsley on hand, no worries. Use chopped cilantro or thinly-sliced green onions.

For a spicer touch, top with thinly-sliced rounds of seeded and grilled jalapeno peppers. Serve with pico de gallo or salsa verde!

Bacon egg cups garnished with chopped parsley shown in a USA Pan 12-well muffin tin.

RECIPE TIPS AND FAQ

  • HOW TO USE LEFTOVER SCRAPS OF BREAD: Make homemade breadcrumbs! Grind bread scraps into crumbs in a food processor. Spread crumbs in a single layer on a baking tray. Bake at 300ºF for 10 minutes, stirring and tossing them halfway through the baking time. Use the crumbs to make chicken meatballs or meatloaf muffins!
  • HOW TO FRY BACON FOR THIS RECIPE: If using uncooked bacon, fry it after assembling the bread cups. When the bacon cools it gets stiff. In a large skillet, fry bacon over medium-low heat. Flip the strips as they cook. Once they begin to crisp, transfer to a paper-towel lined plate.
  • HOW TO MEAL PREP BACON EGG MUFFINS: Prep the bread for the muffins up to 3 days in advance. Roll out the bread slices until flat and thin. Cut them into circles. Transfer to a zip-top bag with the air pressed out. If desired you can assemble the bread cups in the muffin tin and tightly cover the tray with plastic wrap.
  • ARE MUFFIN TIN EGGS A MAKE-AHEAD RECIPE? Yes. You can make these bacon egg cups in advance. After they’ve cooled, transfer them to an air-tight container and refrigerate. When ready to enjoy, rewarm breakfast cups in the oven. They’ll stay fresh in the fridge for 2 to 3 days.
  • CAN BACON EGG CUPS BE FROZEN? Yes. Arrange them in a single layer inside a zip-top bag. Freeze them flat. Their taste and texture will remain intact for up to 3 weeks. Thaw overnight in the fridge before rewarming.
  • CHEESY BREAKFAST CUPS: When making muffin tin eggs for a party, assemble a few without bacon for guests who don’t eat meat. For these guests, make cheesy breakfast cups! Here’s how: cut sliced cheddar cheese into 4 pieces. Place the pieces of cheese inside the bread cups, then crack the eggs on top.
Three individual bacon egg muffins plated and served with orange juice for breakfast.

MORE BREAKFAST RECIPES

If you love these delicious breakfast cups, you’ll also enjoy these tasty breakfast recipes. Each entree is quick and easy to make with common ingredients and standard pantry items!

Platter of bacon egg cups on table next to 3 muffin tin eggs on a plate.

I WANT WHAT SHE HAS

Beautiful cooking tools bring so much happiness to the kitchen! They make meal prep a joyful experience. Did you see something on this page that you’d like to own? Below are affiliate links for purchasing the items on Amazon.

BACON EGG CUPS > RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

Friends say this is the best recipe for muffin tin eggs! If you agree, give these breakfast cups a 5-star rating in the comments.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

BACON EGG CUPS


  • Author: Denay DeGuzman
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes
  • Yield: 6 Servings 1x

Description

Bacon egg cups are super tasty! Prep in advance for a quick grab-and-go breakfast during the busy work week. These muffin tin eggs have a whimsical presentation. It makes them perfect for holiday brunch and special occasions. Make them in 30 minutes!


Scale

Ingredients

  • 18 slices white sandwich bread (tender & soft)
  • 2 tablespoons butter, melted
  • 24 slices fully-cooked bacon (ready-to-eat type)*
  • 12 large eggs
  • Sea salt, as desired
  • Freshly-ground black pepper, as desired
  • 2 tablespoons fresh Italian parsley, minced

*A NOTE ABOUT BACON FOR THIS RECIPE: Packages of ready-to-eat bacon are ideal for this recipe. The slices are evenly cooked and very pliable. Having supple meat is very important. We need strips that can be easily bent and pressed down into the muffin cups. I buy Hormel Black Label fully-cooked bacon at Costco. You can find a similar product at the grocery store.


Instructions

RECIPE PREP: Adjust oven rack to the middle position. Preheat oven to 350°F. Grease wells of a non-stick muffin tin with melted butter.

  1. Working with one slice at a time, thin out bread slices with a rolling pin. As you roll, press down firmly. Each slice should be thinly flattened and be very compact. Cut out 2 circles from each slice of bread with a 2 3/4-inch round biscuit cutter.
  2. Place 3 overlapping circles of bread into each well of the prepared pan. Press down firmly on the bottom and sides to create compact, sturdy muffin cups. The bread cup rims should be level with, or slightly above, the surface of the pan. Brush the muffin cups with melted butter.
  3. Lay 2 slices of pre-cooked bacon over each muffin cup in a criss-cross fashion. Press the bacon down into the cups. The ends of the bacon will stick up on each side. It gives these muffin tin eggs a beautiful look!
  4. Crack eggs into the cups, directly over bacon. Sprinkle the tops with salt, but not pepper. During baking pepper will stain the egg whites. Tent the tray with foil to protect meat from over-browning. Bake the bacon egg cups for 20-25 minutes, or until egg whites and yolks are cooked to your liking (jiggly or firm).
  5. When the breakfast cups come out of the oven, give each a few freshly-ground twists of black pepper. Sprinkle the tops with freshly-minced Italian parsley. Serve warm.

Notes

  • HOW TO FRY BACON FOR THIS RECIPE: If using uncooked bacon, fry it after assembling the bread cups. When the bacon cools it gets stiff. In a large skillet, fry bacon over medium-low heat. Flip the strips as they cook. Once they begin to crisp, transfer to a paper-towel lined plate.
  • HOW TO MEAL PREP BACON EGG MUFFINS: Prep the bread for the muffins up to 3 days in advance. Roll out the bread slices until flat and thin. Cut them into circles. Transfer to a zip-top bag with the air pressed out. If desired you can assemble the bread cups in the muffin tin and tightly cover the tray with plastic wrap.
  • ARE MUFFIN TIN EGGS A MAKE-AHEAD RECIPE? Yes. You can make these bacon egg cups in advance. After they’ve cooled, transfer them to an air-tight container and refrigerate. When ready to enjoy, rewarm breakfast cups in the oven. They’ll stay fresh in the fridge for 2 to 3 days.
  • CAN BACON EGG CUPS BE FROZEN? Yes. Arrange them in a single layer inside a zip-top bag. Freeze them flat. Their taste and texture will remain intact for up to 3 weeks. Thaw overnight in the fridge before rewarming.
  • CHEESY BREAKFAST CUPS: When making muffin tin eggs for a party, assemble a few without bacon for guests who don’t eat meat. For these guests, make cheesy breakfast cups! Here’s how: cut sliced cheddar cheese into 4 pieces. Place the pieces of cheese inside the bread cups, then crack the eggs on top.
  • MORE INFO ABOUT THIS RECIPE: Further tips are included in the body of the post, along with helpful step-by-step recipe images.
  • Category: Breakfast, Brunch
  • Method: Oven
  • Cuisine: American

Keywords: Bacon Egg Cups, Muffin Tin Eggs, Bacon Egg Muffins, Breakfast Cups

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

BACON EGG CUPS > join the conversation

What are your favorite breakfast recipes? Brunch entrees or quick grab-and-go meals? These muffin tin eggs check both of those boxes! Share your thoughts about breakfast in the comments.

11 thoughts on “BACON EGG CUPS”

  1. These egg cups are delicious! The bacon is perfectly crisp, and the yolk turned out just how I like it. Definitely makes busy mornings more convenient!

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares