5.0 from 111 votes
Bacon and Egg Cups Recipe
Take your savory breakfast to go with these all-in-one bacon and egg cups. Thick-cut smoky bacon, eggs, and veggies are baked to perfection in a cheesy sweet potato crust. It's a quick and easy recipe that's ready in 40 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 Bacon
Calories: 285 kcal
Course:
Breakfast
Cuisine:
North American
Ingredients
- 12 trips thick-cut bacon
- butter to grease the muffin tins
- 1 ½ cups grated sweet potato packed
- 13 large eggs divided
- 1 cup grated cheddar cheese
- 12 asparagus spears tips cut off (reserve the stems to roast for dinner!)
- 6 grape tomatoes cut in half
- A little pepper and smoked paprika to serve
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and put the bacon on top. Bake for 10 minutes - the bacon should still be chewy.
- Grease a 12-cup muffin tin with butter - see notes. In a medium-sized bowl, mix the grated sweet potato, 1 egg, and the cheddar cheese. Divide the sweet potatoes between the 12 muffin tins and press into the bottoms and up the sides. Bake in the heated oven for 10 minutes.
- Cut each bacon slice in half and lay 2 halves in each of the muffin cups, letting them overhang a little.
- Carefully add one egg to each of the 12 muffin cups. It's easiest to do this by cracking them into a small bowl, one at a time, then pouring them into the muffin cups. Top with an asparagus spear and a cherry tomato half. Bake for 18-20 minutes, or until the whites are firmly set.
- Remove from the oven and let them cool for 5 minutes in the muffin tin. Run a knife or an offset spatula around each to loosen it then carefully remove them. Set them on a paper towel to remove the oil that will be on their bottoms. Sprinkle with a little pepper and smoked paprika and serve.
Cup of Yum
Notes
- If you know your muffin tin tends to stick, you may want to cut out 12 small rounds of parchment paper to put in the bottom of each muffin cup. Do this by folding a piece of parchment paper 12 times so you only have to cut out one circle.
- For an extra healthy protein boost, add ½ cup of Vital Proteins collagen powder to the sweet potatoes!
- The bacon and egg cups are best warm but are also tasty straight from the fridge. Keep them covered in your fridge for up to 3 days.
- The bacon and egg cups are best warm but are also tasty straight from the fridge. Keep them covered in your fridge for up to 3 days.
Nutrition Information
Serving
1 breakfast cup
Calories
285kcal
(14%)
Carbohydrates
5g
(2%)
Protein
14g
(28%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
235mg
(78%)
Sodium
387mg
(16%)
Potassium
266mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
3033IU
(61%)
Vitamin C
2mg
(2%)
Calcium
109mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Bacon
Amount Per Serving
Calories 285
% Daily Value*
| Serving | 1 breakfast cup | |
| Calories | 285kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 235mg | 78% |
| Sodium | 387mg | 16% |
| Potassium | 266mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3033IU | 61% |
| Vitamin C | 2mg | 2% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.