Bacon Egg Cups
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Bacon egg cups are an easy delicious breakfast. Small and portable, these baked muffin tin eggs are a perfect on-the-go meal. Enjoy them on holiday mornings like Easter and Christmas. Serve them at baby showers, wedding showers, and Sunday brunch.
👩🏻🍳 Why This Recipe’s a Keeper
- Bacon egg cups have a beautiful, whimsical presentation. Easy enough for weekday meals, they’re elegant enough for special occasions.
- Make this low-cost meal with just a handful of basic ingredients.
- This easy recipe comes together quickly. Assemble these muffin tin eggs in 10 minutes, then bake. It’s so simple.
- This hand-held breakfast is a delicious portable meal. Grab one or two bacon egg cups as you head out the door for work, school, sporting events and more!
🛒 Ingredients
- Tender white sandwich bread: We need very soft bread that’s easily bendable.
- Butter: For rich delicious flavor. We use it to brush the wells of the muffin pan.
- Hormel Black Label Fully-Cooked Bacon: They’re very pliable and bend without cracking. Home-cooked bacon stiffens. The strips can snap or break when bent. Having supple slices is very important. We need bendable strips for pressing into the muffin cups. They’re available at Costco, Sam’s Club, and most large supermarkets.
- Large Eggs: Are a star ingredient for our bacon egg cups.
- Kosher Salt: Enhances the flavor of the eggs.
- Freshly-Ground Black Pepper: A delicious seasoning with a rustic flavor and aroma.
- Fresh Italian Parsley: Contributes color and freshness.
📖 Recipe Steps
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.
- 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.
- 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.
- 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.
- 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).
🥣 Expert Tip: It’s helpful to crack eggs into a ramekin before transferring them to the bread cups. If there’s a small piece of egg shell floating in the whites, it’s much easier to remove it with a clean finger or spoon while the egg is still in the ramekin.
- As soon as bacon egg cups come out of the oven, sprinkle with a pinch of salt and freshly-ground pepper. If desired, scatter finely-chopped parsley over the tops.
🧑🏼🍳 Recipe FAQ
These are the most commonly-asked questions for making the BEST bacon egg cups, and the most helpful answers for recipe success.
Make breadcrumbs. Grind the scraps into crumbs in a food processor. Spread them in a single layer on a baking tray. Bake at 300ºF for 10 minutes, stirring and tossing halfway through the baking time. Use the crumbs for chicken meatballs or meatloaf muffins.
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.
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.
Prep the bread rounds up to 3 days in advance. Roll out slices of bread until flat and thin. Cut them into circles. Transfer to a zip-top bag with the air pressed out. If desired, assemble the bread cups in the muffin tin, then tightly cover the pan with plastic wrap.
Cut sliced cheddar cheese into 4 pieces. Place the pieces of cheese inside the bread cups, then add the bacon. Crack the eggs on top. Bake as instructed in the recipe.
Yes. Arrange them in a single layer inside a zip-top bag. Freeze them flat. Their taste and texture will remain intact up to 3 weeks. Thaw in the fridge overnight before rewarming.
🍳 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.
- Chile Relleno Casserole
- Homemade Sausage Egg McMuffin
- Avocado Toast
- Huevos Rancheros
- Popovers
- Air Fryer Egg Bites
- Bran Muffins
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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.
BACON EGG CUPS
- Total Time: 30 Minutes
- Yield: 6 Servings 1x
Description
Bacon egg cups are delicious. Prep them in advance for a quick grab-and-go breakfast. Their beautiful, whimsical look makes them perfect for holiday brunch and special occasions. Make them in 30 minutes!
Ingredients
- 18 slices white sandwich bread (tender & soft)
- 2 tablespoons butter, melted
- 24 slices Hormel Black Label fully-cooked bacon
- 12 large eggs
- Kosher salt, as desired
- Freshly-ground black pepper, as desired
- 2 tablespoons fresh Italian parsley, minced
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.
- 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.
- 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.
- 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!
- 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).
- 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
Why we use pre-cooked bacon strips: They’re convenient and help us make this recipe quickly. But more importantly, these strips are very pliable. They can be bent without cracking.
If using uncooked bacon: Assemble the bread cups first, then cook the bacon. (When the bacon cools it gets stiff, so as soon as the slices are cooked – add them to the bread cups quickly.) 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 and pat off excess grease, then assemble them inside the bread cups.
How to meal prep this recipe: Prep the bread rounds up to 3 days in advance. Roll out the slices of bread until flat and thin. Cut them into circles. Transfer the pieces 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 pan with plastic wrap.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: Bacon Egg Cups, Muffin Tin Eggs, Bacon Egg Muffins, Breakfast Cups
Bacon Egg Cups 👉🏻 Join the Conversation
Are you excited to make these muffin tin eggs? Will you serve them for brunch, or make them for a hand-held meal? Share your thoughts on this easy breakfast recipe in the comments. I’d love to hear from you.
This is such a delicious recipe! Can’t wait to try it!
★★★★★
Looks so delicious! Can’t wait to try it.
★★★★★
These bacon egg cups were delicious and came out perfect!
★★★★★
These muffins are so delicious and so convenient. It’s also great that everyone gets to eat their breakfast at the same time. :)
★★★★★
What a delicious and easy way to make breakfast. Perfect way to start the day – especially with the BACON!
★★★★★
These are absolutely adorable! Will have to try these out for breakfast one of these days :)
★★★★★
These look so delicious and yummy! My husband is going to love this recipe! So excited!
★★★★★
I am always on the run so these are the perfect grab and go breakfast! Flavorful and filling – delish!
★★★★★
These egg cups are so delicious I could have them every morning! It’s something like this that makes me look forward to getting up!
★★★★★
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!
★★★★★
What a great breakfast idea! My kids are going to go crazy for this. Anything with bacon is great with me. Yum!
★★★★★