Description
These baked cheese and bacon egg cups are protein-rich, low-carb, and perfect for meal prep, busy mornings, or brunch gatherings.
Ingredients
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12 large eggs
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6 slices bacon, cooked and crumbled or halved
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1 cup shredded cheese (cheddar, mozzarella, or your favorite)
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Salt and black pepper, to taste
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Optional: chopped green onions or chives for garnish
Optional Add-Ins:
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Diced bell peppers, spinach, mushrooms
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Cooked sausage or ham
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Herbs (basil, parsley, oregano)
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A splash of milk or cream (1–2 tbsp) for fluffier texture
Instructions
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Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with silicone cups.
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Add the bacon: Place a half slice of bacon (or crumbles) into each muffin cup.
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Add cheese: Sprinkle shredded cheese evenly among the cups.
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Add eggs:
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Option A: Crack one egg directly into each muffin cup.
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Option B: Whisk all eggs in a bowl with salt, pepper, and optional cream, then pour evenly into cups.
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Top with optional ingredients like herbs, veggies, or more cheese.
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Bake for 15–20 minutes, or until eggs are just set and tops are slightly golden.
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Cool slightly before removing from the muffin tin. Serve warm or store for later.
Notes
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Use silicone muffin liners or spray generously to prevent sticking.
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Avoid overbaking to keep the centers tender—not rubbery.
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Cook veggies first to reduce moisture if adding to the egg mix.
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Let cool 5 minutes before removing to help them set properly.
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Freeze for later by wrapping individually and reheating as needed.
- Prep Time: 10minutes
- Cook Time: 20minutes