September 12, 2011
by Kirbie
Jump to Recipe
You only need two ingredients for these breakfast egg cups – bacon and eggs! Learn how to make them so you get crispy bacon and perfectly cooked eggs every time.
I love making creative breakfasts and breakfast egg cups are my newest obsession. I love the size and there are many variations depending on your tastes.
I’ve made breakfast cups before with toast, eggs and baconand bacon and cheddar cheese, and super simple egg nests so I thought I’d try it again, but this time I wrapped them with bacon!
This is a really simple recipe and I love how they turned out. FH adores these, especially with a runny yolk. The nice thing about this recipe is that you can make as many as you want depending on how many you are serving.
Recipe Tips
These are easy to make but for perfectly cooked bacon and eggs, here are my tips:
- Since the bacon cooks slower than the eggs, it’s good to use precooked bacon instead of raw bacon. That way it’s crispy and cooked through when the eggs are done.
- I buy precooked bacon at Costco, which is really convenient. If you can’t find it, you will need to cook your bacon first. Cook it until it is just cooked but still very soft and pliable and then let it cool until you can handle it.
- I use a standard 12 cup muffin pan and place one bacon strip inside each mold so it forms a ring inside.
- Crack one egg into each mold and then cook them in the oven for about 8 minutes for a runny yolk. If you prefer a firmer yolk add an extra minute or so to the cooking time.
- They are best warm from the oven.
I think this is my favorite version of these easy breakfast cups. They’re great as an easy quick breakfast but fun to serve for brunch, too.
More Quick and Easy Recipes
- 4 Ingredient Microwave English Muffin
- 3 Ingredient Banana Pancakes
- Strawberry Overnight Oats
- Bacon Egg McMuffin
Bacon Egg Breakfast Cups
Servings: 4 eggs
Prep Time: 5 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 13 minutes minutes
Course: Breakfast
Cuisine: American
These two ingredient bacon egg cups are fun to make and eat!
PrintPinRate
Ingredients
- 4 eggs
- 4 slices precooked bacon (see note)
Instructions
Preheat oven to 400°F. Spray muffin tin with cooking oil spray.
Place one strip of bacon inside each mold so that it forms a ring inside each mold.
Break an egg into the center of each mold. Bake for about 8 minutes or until egg is cooked to the doneness of your liking. Serve while warm.
Notes
- I buy precooked bacon at Costco, but if you are using raw bacon make sure to precook it so it just barely cooked and still very soft and pliable.
- Recipe adapted from Dine and Dish and Annie's Eats
Nutrition
Serving: 1egg cup, Calories: 154kcal, Protein: 8g, Fat: 12g, Saturated Fat: 4g, Sodium: 208mg
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
Posted in: Bacon, Breakfast foods, Recipes
45 Comments // Leave a Comment »
Subscribe to receive new post updates via email
don’t miss a thing!
Get new post updates via email:
« Previous PostMy Power Outage Story and UTC Farmers’ Market
Next Post »Devilicious
Leave a Reply
45 comments on “Breakfast Egg Cups with Bacon”
-
Craig — January 16, 2014 @ 8:19 am Reply
I came across your website by chance after googling something a saw on StumbleUpon. I have spent at least the past hour reading through your recipes and just wanted to say I think your site is great. It is saved to my favorites and I will have fun trying some of your recipes out.
-
Kirbie — January 16, 2014 @ 10:30 pm Reply
Hi! Glad you found my site! Hope you have fun with the recipes
-
-
Hanna — November 23, 2013 @ 7:16 pm Reply
I was wondering if there was a way that I could reheat this so that it would still taste good. I was hoping to use this recipe for a school bake sale, but I don’t think we have time to make this during lunch and still have time to sell them.
-
Kirbie — November 24, 2013 @ 9:54 pm Reply
Hmm, I mean you can make them ahead and then heat them up again later in the oven. You just need to be careful not to heat to the point where the egg gets overcooked.
-
-
Mikachu — September 6, 2013 @ 6:34 am Reply
Sounds and Looks Delicious and Awesome
I will make it for Saturday breakfast 🙂
So exited cant wait to get stared 😀-
Kirbie — September 6, 2013 @ 7:21 am Reply
enjoy!
-
-
Kime — August 12, 2012 @ 7:26 am Reply
Hi! I often make these on Sunday for my boys to reheat before school on Monday & Tues (if they last that long)! I also do ham cups and hash brown cups w/ assorted egg fillings, depending on what we have on hand. Easy, peasy!
I thought you might like to know that my mom has been making these since I was a kid in the ’60s. These are a great idea, but they’ve been around a LONG time. I’m doubt you’d have a legal leg to stand on if you tried to claim the recipe as your own original idea.-
Kirbie — August 13, 2012 @ 8:55 am Reply
I’m glad you enjoy making them. I agree there’s a lot of versions out there. I’m not trying to claim them as my original idea. I never say that in my post..this was just a version I made after trying other versions.
-
-
Lawson Culver — August 7, 2012 @ 3:35 pm Reply
I made these tonight… They were good!
Pic – https://db.tt/qiZxNv4v-
Kirbie — August 8, 2012 @ 9:22 am Reply
Yay!
-
-
nicole — August 6, 2012 @ 6:53 pm Reply
Going to try this yummy! I think I’m going to try a few with a sausage patty on the bottom, sort of like the toast would have been on the old recipe my husband loves sausage, hopefully it works out okay!
-
Kirbie — August 7, 2012 @ 9:18 am Reply
I’ve done the sausage patty version too! Love it. I would recommend cutting a hole in the center of the patty for the egg yolk to sit in or else it runs off when you break it on top.
-
-
Dalai — August 6, 2012 @ 4:30 pm Reply
I saw this on G+ I think and thought it was a brilliant idea 🙂 I don’t cook often, but when I do I try to have fun. And that was so easy, I could hardly believe.
I used raw bacon so it was a bit tricky to have them right – I pre-heat them in the muffin molds so they loose their shape a bit. But check it out : https://www.dalaifelinto.com/?p=529
Thanks
-
Kirbie — August 7, 2012 @ 9:19 am Reply
Thanks for sharing your photos! Yours look great. Yeah using raw bacon definitely is a little trickier. I always buy the Costco precooked bacon now and use it for these recipes especially because I like my bacon extra crispy
-
-
Barefoot — August 5, 2012 @ 11:04 pm Reply
The perfect snack. I’ve made two of these already. Yum. (And thanks.)
I am finding that the yolk cooks to hardness (in 8:30) while the exposed white on top is still very runny – anyone else experience this? Workaround?
-
Kirbie — August 6, 2012 @ 8:29 am Reply
I would suggest removing some of the egg white. The less egg white you have in there the faster it will cook and it should be done before your egg yolks are fully cooked. Or maybe you might want to try lowering the shelf that you put the tray on?
-
-
Lisa — August 4, 2012 @ 8:15 am Reply
I really enjoy your site,lots of awesome ideas to try. Im always looking for new stuff to make. Im going to make pancakes and these for a meal,but going to try scrambled eggs.
-
Daily Woman — July 22, 2012 @ 9:47 am Reply
I love this recipe, is it ok if I pin it on my Pinterest account??
We have chicken and I am always looking for new ways to make eggs.-
Kirbie — July 25, 2012 @ 9:19 am Reply
I don’t mind you pinning it, just please don’t copy and paste the recipe into your pin. Thanks!
-
-
k — June 28, 2012 @ 4:56 pm Reply
Hi, Do these reheat very well? How long should I nuke them for?
-
Kirbie — June 28, 2012 @ 10:14 pm Reply
I would recommend eating them fresh or they will turn a little rubbery when you reheat. I’m not quite sure how long to nuke them for. Just long enough to make them warm, so maybe 15-20 seconds each.
-
-
Sarah — June 9, 2012 @ 6:40 pm Reply
I made these as a late-night snack. They were delicious! I will definitely make these again and I can’t wait to try the other versions!
-
Kirbie — June 10, 2012 @ 9:32 am Reply
Hmm, I’ve never had them for a late night snack before but that sounds like a good idea!
-
-
Barry from Rock Recipes — May 10, 2012 @ 12:11 pm Reply
I now exactly what you mean…believe me. I always let bloggers know when I find something I recognize. They stole one of mine too.
-
Kirbie — May 10, 2012 @ 12:54 pm Reply
Did you contact them? Did they respond? I am going to contact them but I don’t know what good it will do. Was thinking I might need to take stronger action.
-
-
Barry from Rock Recipes — May 10, 2012 @ 12:05 am Reply
Oh dear… someone is stealing your stuff and translating it. https://www.saboresdochef.com/865/muffins-de-bacon-e-ovo
-
Kirbie — May 10, 2012 @ 8:14 am Reply
Thanks for letting me know. it really irks me to find my stuff somewhere else without my permission.
-
-
JD — May 2, 2012 @ 11:52 am Reply
These look great! I wonder how it would stand up with using a tortila as the base.
-
Kirbie — May 2, 2012 @ 1:05 pm Reply
It works! I’ve done it before: https://kirbiecravings.com/2012/02/breakfast-burrito-cups.html
-
-
Sandi — February 13, 2012 @ 4:09 pm Reply
I’m thinking about making these as part of my husbands valentines breakfast. I was curious if the pre cooked bacon is really hard or rubbery? Would the raw bacon be a bit more crispy? I’d love to save the time with the pre cooked but not if it’s hard to chew!! 🙂
Great idea by the way! Very creative.
-
Kirbie — February 14, 2012 @ 9:03 am Reply
Sorry I didn’t get a chance to respond to this until now. No, the precooked bacon is not rubbery. I’m not sure if you have worked with precooked bacon before, but even on it’s own, it needs a little heating up to get crispy and more cooked. I’ve worked with both precooked and raw bacon, and had the same result. The precooked one saves time because the raw one you need to cook it halfway before you put it in the oven or else it won’t fully cook and crisp up in time.
-
-
Evan — November 29, 2011 @ 2:17 pm Reply
Genius! Tried it today and they came out great:
https://www.flickr.com/photos/emh/6427342427/in/photostream-
Kirbie — November 29, 2011 @ 4:39 pm Reply
Thanks for sharing your photos!
-
-
Maia — September 16, 2011 @ 8:34 am Reply
These would be great in mini-muffin tins, with quail eggs…breakfast appetizer anyone?
-
Kirbie — September 18, 2011 @ 8:35 am Reply
Oh quail eggs sounds good!
-
-
Miho-chan — September 15, 2011 @ 12:47 am Reply
that’s a great idea with the muffin pan. I have silikon muffin forms but I guess it should work too ^^ I’ll have a try =)
-
Kirbie — September 18, 2011 @ 12:10 am Reply
I havent tried, but I think the silicon ones should work.
-
-
La Bonne Bouche — September 14, 2011 @ 9:59 am Reply
Great pictures!!!!!!!!!!! Love the idea, definetly my type of sunday breakfast.
-
Kirbie — September 14, 2011 @ 2:04 pm Reply
It’s easy to make, so it’s good for any day of the week!
-
-
Paula — September 14, 2011 @ 1:39 am Reply
I also enjoy this version!!! It’s so funny to see how many things can made a muffin pan!!!
Thanks for the new variation! 🙂-
Kirbie — September 14, 2011 @ 8:13 am Reply
I never thought about it, but you are right. I make a lot of stuff in my muffin pans!
-
-
ole — September 14, 2011 @ 1:01 am Reply
yummy. this is so easy and creative. it’s on the menu!
-
Kirbie — September 14, 2011 @ 8:12 am Reply
Hope you like it!
-
-
Sandy — September 13, 2011 @ 7:03 am Reply
I like this version – sounds so easy especially with the Costco pre-cooked bacon! I had made a recipe similar to yours with bread cubes, eggs and chopped ham (instead of bacon), but had a hard time unmolding them. The bacon fat should make unmolding easier.
-
Kirbie — September 13, 2011 @ 9:03 am Reply
Yeah these were easy peasy. Took me about 2 minutes to set up and off into the oven they went.
-
