Bacon and Egg Cups

These easy four ingredient bacon and egg cups are perfect as a light lunch, breakfast, or platter food.

Bacon and Egg Cups in a Muffin Tray

Once baked, these breakfast egg cups have a lovely crispy bacon strip on the outside and are deliciously eggy inside. You will find a bed of wilted spinach at the bottom of each cup that compliments everything else nicely. I love to garnish these with some chives, salt, and pepper.

You will get roughly twelve serves out of a single batch of this recipe. However, you might want to cook more if you are catering for big eaters. I also recommend making some side dishes to go with these egg cups.

These breakfast cups can be eaten straight away or stored for later. If you are storing these cups for later, you can keep them in the fridge for three days or in the freezer for about a month. In my opinion, they will not be nearly as good as they are fresh.

What to Serve with these Bacon and Egg Cups

These bacon and egg cups are great on their own, but if you want something else to go with them, below are a couple of side dish ideas.

A side of sweet potato fries is an excellent serving idea for this dish. Regular fries are also an excellent option if you do not like sweet potatoes. I recommend oven-baking if you are trying to keep things relatively healthy.

Bacon and Egg Cups

A salad will work very nicely with the fries and eggs. A regular green salad is typically good enough for me. I do a combination of lettuce, tomatoes, red onion, cucumber, and avocado. Alternatively, for something a little different, you could try making a taco salad.

If you are serving these cups as part of a platter, then there are plenty of other dishes that will go great with them. Some homemade cornbread or puff pastry cheese twists will go great alongside the egg n bacon cups.

Adjusting the Recipe

There are loads of ways that you can change this recipe so that it is more to your liking. Below are a couple of ideas that are well worth giving a try.

You can leave the spinach out of the recipe or swap it for something more to your liking. Other greens such as kale, cabbage, or arugula will work as great alternatives. You could even use some avocado or guacamole instead.

Herbs are a great way of introducing lots more flavor into the egg cups. Parsley, basil, thyme, or mint will work very nicely with the rest of the dish’s flavors. For the best results, you could try doing a mixture of herbs.

Breakfast Egg Cups

More vegetables can be added into the cups for more flavor. Some fried mushrooms and onion are a great way of introducing loads more flavor and a little bit more nutrition. Other vegetables such as bell pepper or cherry tomatoes will add a decent amount of flavor.

My last suggestion is to sprinkle some cheese over the top of the egg. It is the perfect tweak to please anyone who is a huge fan of cheese. I love to do a mixture of both cheddar and mozzarella. Parmesan is also an excellent option.

If you are ready to make these bacon and egg cups, then you can find the full recipe right below.

Bacon and Egg Cups Recipe

Oven Baked Bacon and Egg Cups with Chives
Prep time15 Minutes
Cook time25 Minutes
Total time40 Minutes
Serves12

Ingredients

  • 12 eggs
  • 12 slices of bacon
  • 120g (4.2 oz) baby spinach
  • 1 Tbsp chives, chopped

Instructions

  1. Before getting started, preheat an oven to 180°C (350°F).
  2. Lightly grease a 12 cup muffin tin with cooking oil.
  3. Lay a strip of bacon in each muffin cup, so it is in a circle.
  4. Cook the bacon for 10 minutes in the oven.
  5. Drain any excess fat from the cups.
  6. Add some baby spinach to the inside of each bacon cup.
  7. Crack an egg into each of the cups.
  8. Season with salt, pepper, and the chives.
  9. Bake for 15 minutes or until the egg is cooked.
  10. Remove from the muffin tins.
  11. Serve & Enjoy.

Recipe Tips

  • Once the egg is cooked, use a knife to run around the edges of each cup. It will hopefully loosen the egg cups, making them easier to remove.
  • When pre-cooking the bacon, try to make sure you do not overcook it. Overcooked bacon can be dry and not very tasty.
  • You can reduce the cooking time if you wish to have the eggs still be runny. I recommend five to ten minutes if you would like the yolk to be runny. However, you might want to check regularly to prevent it from overcooking.

Nutrition Information

Serving Size: 92g (3.25 oz)
Servings Per Recipe: 12
Calories Per Serving: 188
Total Fat: 15.6g
Saturated Fat: 1.8g
Trans Fat: 0g
Total Carbohydrate: 1g
Dietary Fiber: 0g
Sugars: 0g
Cholesterol: 208mg
Sodium: 210mg
Protein: 11g

The information above is an estimate generated by an online nutrition calculator.

More Delicious Recipes

If these cups look like they are too much work, then some scrambled eggs and fried bacon are excellent alternatives. The scrambled eggs are super simple and will take only a few minutes to make.

The ham, cheese, and egg bowls are a must-try if you like this recipe. It features a bread bun filled with ham, cheese, and a delicious egg. I love them as they produce almost no washing up.

Another eggy recipe that I recommend giving a try is the hearty breakfast casserole. It is loaded with lots of eggs, bacon, sweet potato, bell peppers, and much more. It is also paleo-friendly.

I really hope that you enjoy these egg cups. If you have delicious variations tips or anything else that you would like to add, please leave a comment right below.

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