Bacon Egg Cups for Breakfast

Name: Bacon Egg Cups for Breakfast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 4 trips Bacon; 4 medium eggs; ¼ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes; ¼ teaspoon dried parsley

User Reviews

4.9

45 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2 servings
Calories
230 kcal
Course
Breakfast
Cuisine
American

Bacon Egg Cups for Breakfast

Winston Campbell

Report

Bacon egg cups are easy to make and so much fun to eat. These savory muffins are perfect for brunch, and even the leftovers are good!

Share:

I Made This!

Be the first!

Print

15 people printed this

Save this

Be the first!

Ingredients

Servings

4 trips Bacon
4 medium eggs
¼ teaspoon Diamond Crystal kosher salt or a pinch of any other salt, including Morton kosher salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
¼ teaspoon dried parsley

Add to Shopping List

Instructions

Preheat the oven to 400°F. Lightly grease the bottoms of four nonstick muffin tin cups.
Partially cook the bacon: Place two paper towels on a microwave-safe plate. Place four slices of bacon on top. Cover the bacon with two more paper towels (to prevent splatters). Microwave for 2 minutes. This renders some of the fat and will help the bacon crisp up faster when baking.
Wrap a bacon strip around the sides of four muffin tin cups.
Break an egg into each cup. If you only have large eggs on hand, you can use them and pour out some of the egg whites to prevent an overflow. The easiest way to do this is to break each egg into a small bowl, carefully pour out some of the white, and then slide the remaining egg into the muffin cup.
Bake until the whites are set, 10-12 minutes. Remove the pan from the oven and carefully run a knife around the edges of each cup to help loosen. Use a soup spoon to carefully lift each cup up from the ramekin, inserting the spoon beneath the cups.
Season the eggs with salt, pepper, red pepper flakes, and dried parsley. Serve immediately.

Notes

To make this recipe with scrambled eggs, scramble the eggs with seasonings, then divide them among the bacon-wrapped muffin tin cups. Proceed with baking until the eggs are set. If using scrambled eggs, you can add additions such as diced red onions or bell peppers. You can also add shredded cheese.
You can sprinkle the finished dish with shredded cheese. You can also sprinkle the eggs with cheese before putting them in the oven.
If the eggs are fully cooked, you can keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the cooled leftovers and reheat them in the microwave.