These super easy Bacon and Egg Muffin Cups are a ridiculously simple, protein-packed breakfast you bake right in a muffin tin. Each little cup has a salty bacon nest, melty cheddar cheese, and a perfectly baked egg on top.
They look like something from a cute brunch café but you can make them in about 20 minutes with ingredients you probably already have in the fridge. You get all the flavor of a full cooked breakfast, with way less mess and zero standing at the stove flipping eggs!
Recipes like this feel like a tiny miracle, because I can bake a batch on Sunday, and breakfast practically takes care of itself for the next few days.
Serve them fresh from the oven for a slow weekend breakfast, or reheat them during the week for a grab and go option that still feels homey and comforting.
These bacon and egg muffin cups are:
- Quick and easy. Ready in about 20 minutes, from cracking the eggs to pulling the tray from the oven.
- High in protein. Each cup has bacon, egg, and cheese, so you stay full much longer than a slice of toast.
- Low carb and naturally gluten free. No bread base, just bacon, egg, and cheese baked together in a muffin tin.
- Perfect for meal prep. Make 12 at once, keep them in the fridge, and reheat during the week.
- Customizable. You can swap the cheese, add herbs, or sprinkle a little chilli if you like a kick.
- Kid and husband approved. My boys love picking their favorite ones from the tray, just sayin’.
What are bacon and egg muffin cups made of?
- Cooking spray or a little butter/oil: Lightly greasing the muffin pan makes sure the cups release easily after baking.
- 12 slices of bacon: The bacon slices act as the “shell” for each cup. Use thin streaky bacon so it cooks through in the oven and gets lightly crisp around the edges.
- 1½ cups shredded cheddar cheese: Cheddar melts into a gooey, salty layer under the egg. You can use mild or sharp cheddar, or another cheese that melts well.
- 12 large eggs: The star of the show. Crack one egg into each muffin cup for a simple, satisfying portion.
- Salt: A small pinch on each egg brings out the flavor. Bacon and cheese are already salty, so you do not need much.
- Freshly ground black pepper: Adds a gentle kick and balances the richness of the bacon and cheese.
- Fresh chopped parsley (optional): A sprinkle of parsley on top makes everything look bright and fresh, and adds a little herby flavor.
How to make bacon and egg muffin cups
1. Preheat and prepare the pan.
Preheat your oven to 200 °C / 400 °F. Lightly grease a 12 cup muffin tin with cooking spray, butter, or oil, making sure to coat the sides and bottom of each cup.
2. Line each muffin cup with bacon.
Take one slice of bacon and press it around the inside of each muffin cup, creating a little nest. If your bacon slices are very long, you can trim or fold the ends so they fit more neatly.
3. Add the cheese.
Sprinkle about 1 tablespoon of shredded cheddar into the bottom of each bacon lined cup. This will melt under the egg and help create a cheesy base.
4. Crack in the eggs.
Carefully crack one egg into each muffin cup, right on top of the cheese. Try to keep the yolk in the center if you can, for a pretty presentation.
5. Season.
Add a small pinch of salt and a little freshly ground black pepper over each egg. Remember, the bacon and cheddar also add salt, so go light.
6. Bake.
Place the muffin tin in the oven and bake for 12 to 15 minutes.
Around 12 minutes, the yolks will still be soft and slightly runny.
Around 15 minutes, the yolks will be more set and firm.
I like to start checking at 12 minutes, because the eggs can go from just set to quite firm quickly.
7. Finish and serve.
Remove the tray from the oven and let the cups sit for 2 to 3 minutes. Run a small spatula or spoon around the edges to help loosen them, then gently lift each cup out. Sprinkle with fresh chopped parsley and serve warm.
Tip: If your bacon is very thick or you like it extra crispy, you can pre bake the bacon in the muffin tray for 3 to 5 minutes before adding the cheese and eggs.
How to store and reheat
One of my favorite things about this recipe is how easy it is to store for busy mornings.
In the fridge:
- Let the cups cool completely.
- Store them in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the microwave for about 20 to 30 seconds, or in a low oven until heated through.
In the freezer:
- Cool the cups completely.
- Place them on a tray to freeze, then transfer to a freezer safe bag or container.
- Freeze for up to 1 month for the best texture.
- Reheat from frozen in the oven at 180 °C / 350 °F until hot in the center, or defrost in the fridge overnight and then reheat.
Serving ideas
These little cups are super flexible, so you can use them in lots of ways.
- Simple breakfast:
Serve 1 or 2 cups with fruit and toast for a quick, balanced plate. - Low carb brunch:
Pair with avocado slices, cherry tomatoes, and a handful of greens. - Grab and go snack:
Keep a container in the fridge and grab one when you need a protein boost between meals. - Breakfast for a crowd:
Double the recipe and bake two trays at once if you are feeding guests. It is much easier than cooking individual fried eggs.
If you make this recipe, I would LOVE to hear how it went! Did you go for runny yolks or fully set? Did your kids approve? Leave a comment, save it to Pinterest so you can find it on your next busy week, and share it with a friend who is always skipping breakfast.