Bacon and Egg Cups Recipe

Delicious and convenient bacon and egg cups are a fun tasty meal at home or for on-the-go breakfast. Packed with savory bacon and fluffy eggs, they’re easy to make and ideal for busy mornings.

Nothing says good morning quite like a breakfast of eggs and bacon. On Saturdays, we cook our eggs while the Bacon Crisps Up In The Oven, filling the kitchen with an irresistible aroma that sets the tone for a perfect weekend start.

If you love starting the day with a variety of tasty options, be sure to check out my complete collection of gluten free breakfast recipes, where you’ll find everything from hearty Gluten Free Pigs In A Blanket to sweet and satisfying Gluten Free French Toast.

We’re a big family and everyone has their favorite eggs. Some of us like our eggs sunny side up, others hard-boiled, but we all agree that they’re delicious scrambled up soft and fluffy.

For Easter weekend, I wanted to make an extra special breakfast so I decided to put a new spin on bacon and scrambled eggs with these delicious little egg cups stuffed with broccoli and bacon.

Similar to my Broccoli Frittata, these bacon and egg muffins bring together all the classic flavors in a convenient, single-serve format that’s low carb, and as delicious as it is easy to make.

Psst! If you’re into staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes and tips to help you stay on track and happy.

These protein-packed bacon and egg bites are perfect for a hearty breakfast, a tasty snack, or a quick meal on the go. Also, you might want to check out my Spicy Salmon Bake cups or Amish red beet eggs from one of my blogger friends for other convenient options.

To create these delightful bacon and egg cups, you’ll need just a few simple ingredients. Here’s what you’ll need to get started.

Ingredients

It all begins with eggs. To make these bacon and egg cups truly special, I just got these farm-fresh eggs from the farmer’s market!

The remaining ingredients are:

Bacon: I recommend no nitrite bacon or even sugar-free uncured bacon or turkey bacon. It’s up to you. Or skip the bacon altogether if you prefer and go with ham as I do in my Frittata With Ham.

Cream: I have organic heavy whipping cream. Milk also works in this recipe.

Vegetables: Today, I have broccoli sautéed in garlic and oil. Cook and chop the veggie of your choice into bite-size pieces. 

Cheese: Today, I have parmesan. You can go with your favorite grated cheese.

Salt and pepper for added flavor. Plus butter to grease your muffin tin.

Instructions

*Free printable recipe card is available at the end of the post.

To make these egg cups, you will need a muffin tin. Make sure to butter each muffin hole well so that the eggs do not stick. 

Cook the bacon beforehand as the bacon will take longer to cook than the egg. Then chop it into bite-size pieces.

These egg cups are a creative way to make use of leftovers. The night before I had made broccoli sautéed in garlic and oil. I added a few pieces of my delicious broccoli and bacon to each egg cup. 

Whisk eggs, cream, grated parmesan, salt, and pepper in a mixing bowl.

Pour the egg mixture into each muffin cup, filling them only about 3/4 full.

In the picture below, you’ll notice that I overfilled mine a bit, which caused some to overflow in the oven as they expand. To avoid this, make sure to fill each cup only 3/4 of the way.

I love how these egg cups are perfect for a big family.

Variations

Since you’re making them in a muffin tin, you can tailor each one to each person’s taste, adding in whatever ingredients you’d like and seasoning with your favorite herbs.

For those of you who like poached eggs, you can crack an egg over each muffin cup, season with salt and pepper, and bake for about 15 minutes until the egg whites are just set.

Any way you make them, they’re sure to be a hit. Just bake in the oven for 15 to 20 minutes, or until the tops are golden and set, watch them puff up beautifully, and breakfast is ready!

Once they’re perfectly baked, use a small knife to carefully run around the edges of each cup to release them from the tin. Using a spoon, transfer the deliciously warm bacon and egg cups to plates and serve with a smile.

Serving suggestions for bacon and egg cups

These egg cups pair well with fresh fruit or a side salad. For a complete meal, consider serving with a yogurt, a smoothie recipe like this Large-Batch Smoothie or your favorite hot beverage on the side.

Pro tips and recipe notes

The recipe requires cooked broccoli, and I suggest my Sautéing Broccoli In Garlic And Oil Recipe for added flavor and a scrumptious touch. However, feel free to steam the broccoli or prepare it in any way you prefer.

You can make this recipe ahead of time! Prepare and bake the muffins, then let them cool. Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Reheat in the microwave or oven before serving.

This recipe is a must-try if you love scrambled eggs and bacon as much as we do. Sprinkle in your favorite vegetables for a healthy treat. Enjoy! Happy Easter!

Love eggs? Try these recipes

Frittata With Goat Cheese, Leeks, And Sage – This healthy frittata is so delicious. Frittatas pack well so you can bring a few slices on a picnic or bring a slice to work for lunch.

Italian Frittata With Sausage, Red Peppers, Potatoes, And Onions – I fill my Italian frittata with sautéed sweet Italian sausage, red peppers, russet potatoes, and onions (all diced up very small). All gluten free and even dairy free. It’s so good.

Crustless Quiche Lorraine (Gluten Free And Low Carb) – The ingredients in this recipe are for a classic Quiche Lorraine minus the pastry shell. It’s filled with bacon, eggs, cream, and French cheese like Gruyère or Emmental. 

Gluten Free Southern Spoon Bread – Naturally gluten free, Southern spoon bread is a delicious cross between bread pudding and a soufflé.

Gluten free clafoutis You’re going to love this gluten free cherry clafoutis version of a very special rustic French egg custard treat.

Print Pin Save Saved Recipe!

5 from 4 votes

Bacon and Egg Cups

Cook ModePrevent your screen from going dark

Nothing says good morning quite like a breakfast of eggs and bacon. Delicious and convenient they're a fun tasty meal at home or for on-the-go breakfast. Packed with savory bacon and fluffy eggs, they’re easy to make and ideal for busy mornings.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 1 dozen

Calories 199kcal

Author Barbara Bianchi

Ingredients

• 3 tablespoons of butter
• 1 dozen eggs
• 12 slices of no nitrite bacon cooked & cut into bite-size pieces
• 1/4 pound of broccoli florets sautéed and chopped into bite-size pieces
• 1/4 cup parmesan cheese grated
• 1/4 cup cream
• salt and pepper to taste

Instructions

• Preheat oven to 375℉
• Sauté broccoli florets as I do in this Sautéed Broccoli With Garlic recipe. Set aside.
  1/4 pound of broccoli florets
• Generously butter each muffin hole. Fill with broccoli and bacon.
  3 tablespoons of butter, 12 slices of no nitrite bacon
• Whisk eggs in a mixing bowl with salt, pepper parmesan cheese, and cream and add scrambled eggs mixture to each cup filling up about 3/4 of the way.
  1 dozen eggs, 1/4 cup parmesan cheese, salt and pepper to taste, 1/4 cup cream
• Then bake 15 - 20 minutes. Run a small knife around cups to loosen them, and use a spoon to transfer to plates and serve. Garnish with parsley.

Notes

The recipe requires cooked broccoli, and I suggest sautéing broccoli in garlic and oil for added flavor and a scrumptious touch. However, feel free to steam the broccoli or prepare it in any way you prefer.

You can make this recipe ahead of time! Prepare and bake the muffins, then let them cool. Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Reheat in the microwave or oven before serving.

Nutrition

Calories: 199kcal | Carbohydrates: 1.4g | Protein: 16.3g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.