Bacon Egg Cups

We love keeping a batch of bacon and egg muffins on hand during especially busy weeks. These tasty little muffins are packed with protein in the form of bacon and eggs, and they’re made extra delicious with cheddar cheese and half-and-half. They’re also easy to customize—feel free to leave out the bacon if you’re vegetarian or add your favorite veggie, such as thinly sliced greens, broccoli, bell pepper or mushrooms. Here’s how to whip up bacon and egg muffins, so that you can start your mornings off right. 

Ingredients for Bacon and Egg Muffins

• Bacon: Aside from the bacon strips, crumble a bit of cooked bacon on top of these muffins for a savory finish.
• Eggs: You can use egg whites if you want a lighter version of bacon and egg muffins.
• Half-and-half: Whole milk will also do the trick in a pinch, or use heavy cream if you want a richer flavor.
• Cheddar cheese: If you have another cheese in your fridge you’re trying to use up before it goes bad, you can do so here.
• Green onions: Thinly sliced green onions or chives add a lovely pop of color.

Directions

Step 1: Cook the meat

Sarah Tramonte for Taste Recipes

In a small skillet, cook the bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm.

Step 2: Whisk the other ingredients

Sarah Tramonte for Taste Recipes

In a small bowl, whisk the two eggs, cream and pepper.

Step 3: Prepare and bake the muffins

Sarah Tramonte for Taste Recipes

Wrap two bacon strips around the inside of each of two 8-ounce ramekins or custard cups coated with cooking spray. Sprinkle each with half the cheese and onions. Divide the egg mixture between the ramekin. Break one egg into each ramekin. Sprinkle with the remaining cheese and onion. Bake at 350°F until the eggs are completely set (18 to 22 minutes).

Sarah Tramonte for Taste Recipes

Bacon and Egg Muffins Recipe Variations

• Use a bacon alternative: You can use tofu bacon or another meatless alternative if you’d prefer.
• Add a veggie: We love adding thinly chopped greens such as kale or spinach to this recipe. Add your favorite veggie (but don’t go overboard; there isn’t a ton of room in the cups).

How to Store Bacon and Egg Muffins

Store these muffins in an airtight container in the fridge for up to five days. Reheat in a microwave for the perfect on-the-go breakfast.

Can I make these muffins in advance?

Yes. If you’re keeping them in the fridge, you can make these muffins up to three days in advance. You can also freeze them by placing them on a baking sheet in the freezer until frozen, then transferring them to an airtight freezer-safe container. Eat within three months for the best results.

Bacon and Egg Muffins Recipe Tips

Sarah Tramonte for Taste Recipes

Why are my muffins rubbery?

Eggs can get rubbery when they’re overcooked. Keep an eye on the clock for the best results. Also, a spongy texture could be the result of overmixing your eggs, which adds too much air to them. Here’s more on how to cook an egg any way you want.

Why did my muffins deflate?

If your muffins went flat, they may have baked for too long. Otherwise, cooling them too quickly can also result in sunken centers. Try cooling your muffins inside their ramekins to keep them from collapsing.

Can I make a vegetarian version of these muffins?

Yes. Simply omit the meat and add a veggie, such as thinly sliced, cooked broccoli or bell pepper.