All your breakfast favorites wrapped up in a portable bacon egg cup, ready to be served in just 30 minutes and all for only 150 calories!
Why Make This Recipe?
- They're healthy: Whether you're on a low calorie or low carb diet, at only 150 calories and 2.6 g of total carbs, these bacon egg cups are just the protein-packed breakfast you need to get your healthy mornings rolling!
- They're easy: You can count the ingredients on one hand and have them from your fridge to a finished product in just 30 minutes.
- They're customizable: Really whatever you like in an omelet can be added to these cups. Plus, you can make as many (or as little) at a time as you'd like.
- They can be made in advance: Prep these bacon egg cups on a Sunday and eat them all week for breakfast! They microwave in under 1 minute and can be indulged at the breakfast table or tossed in a paper towel for breakfast on the go.
- Bacon cups: this one is self-explanatory.
Ingredient Notes
- Bacon: I like to use thick-cut bacon as it holds its shape better than standard bacon. You can use center-cut or even flavored bacon, but if you find your slices are flimsy then you may want to double up on them for a sturdier cup.
- Cheddar cheese: I find the ultra-thin slices work best as they melt quickly, don't overpower the other flavors, and have fewer calories. If you can't find these you can substitute for regular slices or even shredded cheese.
- Eggs: I would recommend medium-sized eggs, as large or jumbo will overflow the bacon cups.
- You will also need spinach leaves and some fresh black pepper for these bacon egg cups. (For tips on how to choose spinach, check out this produce guide!)
Step by Step Photos
To start, you're going to cook 9 slices of bacon for half of its normal time. Use thick-cut bacon and cook it on a baking sheet (400 degrees for 8 minutes). You want the bacon to be only partially cooked since it will continue to cook later in cup form.
[Note: This recipe is for 6 bacon egg cups. If you'd like to make more or less just note you will need 1.5 pieces of bacon per cup.]
Once the bacon is done, transfer to a paper towel-lined plate until cool enough to handle. and lower your oven temperature to 375 degrees.
- Spray a regular-sized muffin pan with cooking spray then arrange 1 bacon slice in a circle around the outside rim of the cup. Add ½ slice of bacon cut into two pieces and placed side by side into the bottom of each tin. Make sure to fully cover the bottom to make a sealed cup.
- Next, press 4-5 spinach leaves into each bowl.
- Carefully crack 1 egg into each bowl.
- Place ½ of a slice of ultra-thin cheddar cheese cut into two squares on top of each egg, trying not to allow the cheese to pass the bacon edges.
Cook at 375 degrees for 20 minutes, or until a toothpick comes out clean. Add some pepper, then allow to cool for 5 minutes before serving. Each bacon egg cup should pop out easily by running a spoon or butter knife along the edge of each cup.
With the leftover bacon you have in your pack, try out these Gouda, Bacon, Onion, Apple Quesadillas for lunch or these Brussels Sprouts with Bacon and Blue Cheese as a dinner side dish! (Nothing better than bacon with every meal!)
FAQS and Expert Tips
- Shopping: When shopping for ingredients, remember to aim for thick-cut bacon (I recommend Oscar Meyer brand), medium-sized eggs, and ultra-thin cheddar cheese slices for the best and sturdiest bacon cups!
- Substitutions: If you can't find the recommended ingredients, you can substitute for any type of bacon (or even cooked ham or Canadian bacon), shredded or regular slices of cheese (any kind you prefer), or small eggs (just avoid large and jumbo-sized, as they will definitely be too large for the bacon cups!) You can also add in any other omelet flavors you like such as diced peppers!
- Prep: You should partially pre-cook the bacon at 400 degrees for 8 minutes on a baking sheet before creating the cups. This ensures it is fully cooked yet not overdone! Also, be sure to spray your muffin pan with non-stick cooking spray or use foil muffin cups to make removal (and clean up!) easier.
- Cooking: Use a toothpick to make sure the egg yolk has been cooked through after 20 minutes. If it comes out clean, they're done. If not, cook for a few extra minutes until it does.
- Storage: Store leftovers in a sealed container in the refrigerator for up to 4 days.
- Freezing: If you would like to freeze your bacon egg cups for later, remove them from the muffin tin. Place onto a wax-paper lined baking sheet and into the freezer until solid. Wrap individually in foil and store in the freezer for up to 3 months.
- Reheating:
- If refrigerated: Stab with a fork (to help prevent the yolk from exploding) wrap in a paper towel and microwave for 45 seconds. BOOM, breakfast is served! 🙂
- If frozen: When you're ready to eat them, thaw in the refrigerator overnight and microwave as noted above. (Don't forget to dispose of the foil wrap first! 🙂 )
- If you prefer to use the oven, add your thawed cups back into a muffin tin and cook at 350 degrees F for about 15 minutes, or until warmed through.
Absolutely! Feel free to try out flavored bacon or substitute for Canadian bacon or cooked ham. You can also swap the spinach for diced peppers or the cheddar cheese for another type such as gruyére!
Yes, and I totally recommend doing that to make breakfast quick and easy! You can refrigerate leftovers for up to 4 days. Simply wrap one in a paper towel (or add a few to a paper towel-lined plate) and microwave for 45 seconds. Be sure to stab with a fork first to help prevent the yolk from exploding!
If you want to freeze them, remove your bacon egg cups from the muffin tin, place onto a wax-paper lined baking sheet, and into the freezer until solid. Wrap individually in foil and store in the freezer for up to 3 months. When you're ready to eat them, thaw in the refrigerator overnight before microwaving as directed above. (Don't forget to dispose of the foil wrap first! 🙂 )
You can also reheat these in the oven if you prefer. Simply add the bacon egg cups back into a muffin pan and cook at 350 degrees F for about 15 minutes or until warmed through.
The nice thing about this recipe is that it can easily be adjusted to make as few or as many as you'd like! Just remember that you'll need ½ slice of cheese, 1 egg, and 1.5 slices of bacon per cup!
Related Recipes
- Loaded Breakfast Bowls
- Ham Egg and Cheese Roll-Ups
- Bacon and Gruyére Breakfast Casserole
- Overnight Eggs Benedict Casserole
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂
Print
Bacon Egg Cups
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 bacon cups 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Low Calorie
Description
Bacon cups stuffed with spinach leaves, a perfectly hard-cooked egg, and topped with melty cheddar cheese! Only 150 calories per cup!
Ingredients
- 9 slices of thick-cut bacon
- About 30 spinach leaves
- 6 medium-sized eggs
- 3 slices ultra-thin cheddar cheese
- Pepper, to taste
Instructions
- Start by preheating your oven to 400 degrees and lining a baking sheet with foil. Add 9 slices of bacon to a baking sheet and cook for 8 minutes then remove from oven. (We only want these guys partially cooked!)
- Transfer bacon to a paper towel-lined plate until cool enough to handle and bump oven down to 375 degrees.
- Spray a regular-sized muffin pan with cooking spray then arrange 1 bacon slice in a circle around the outside rim of the cup.
- Add ½ slice of bacon cut into two pieces and placed side by side into the bottom of each tin. Make sure to fully cover the bottom to make a sealed cup.
- Next, press 4-5 spinach leaves into each bowl.
- Carefully crack 1 egg into each bowl.
- Place ½ of a slice of ultra-thin cheddar cheese cut into two squares on top of each egg, trying not to allow the cheese to pass the bacon edges.
- Cook for 20 minutes, or until a toothpick comes out clean.
- Add some pepper, then allow to cool for 5 minutes before serving. Each bacon egg cup should pop out easily by running a spoon or butter knife along the edge of each cup.
- Enjoy! 🙂
Notes
Shopping: When shopping for ingredients, remember to aim for thick-cut bacon (I recommend Oscar Meyer brand), medium-sized eggs, and ultra-thin cheddar cheese slices for the best and sturdiest bacon cups!
Substitutions: If you can't find the recommended ingredients, you can substitute for any type of bacon (or even cooked ham or Canadian bacon), shredded or regular slices of cheese (any kind you prefer), or small eggs (just avoid large and jumbo-sized, as they will definitely be too large for the bacon cups!) You can also add in any other omelet flavors you like such as diced peppers!
Prep: You should partially pre-cook the bacon at 400 degrees for 8 minutes on a baking sheet before creating the cups. This ensures it is fully cooked yet not overdone! Also, be sure to spray your muffin pan with non-stick cooking spray or use foil muffin cups to make removal (and clean up!) easier.
Cooking: Use a toothpick to make sure the egg yolk has been cooked through after 20 minutes. If it comes out clean, they're done. If not, cook for a few extra minutes until it does.
Storage: Store leftovers in a sealed container in the refrigerator for up to 4 days.
Freezing: If you would like to freeze your bacon egg cups for later, remove them from the muffin tin. Place onto a wax-paper lined baking sheet and into the freezer until solid. Wrap individually in foil and store in the freezer for up to 3 months.
Reheating: If refrigerated: Stab with a fork (to help prevent the yolk from exploding) wrap in a paper towel and microwave for 45 seconds. BOOM, breakfast is served! 🙂 If frozen: When you're ready to eat them, thaw in the refrigerator overnight and microwave as noted above. (Don't forget to dispose of the foil wrap first! 🙂 ) If you prefer to use the oven, add your thawed cups back into a muffin tin and cook at 350 degrees F for about 15 minutes, or until warmed through.
**Recipe from Low Carb Noms
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