Some breakfasts never go out of style, and these Bacon Cheddar Egg Cups bring all the cozy flavor of a classic homemade breakfast in a simple grab-and-go form. Packed with fluffy eggs, crispy bacon, and melty cheddar cheese, they’re hearty, satisfying, and perfect for busy mornings.
These egg cups are great for meal prep, weekend brunches, or quick weekday breakfasts when you want something warm without much effort. They’re low-carb, protein-packed, and easy to customize with your favorite add-ins.
Serve them on their own or pair them with fresh fruit, sliced tomatoes, avocado, or toast for a complete breakfast everyone will love.
Bacon Cheddar Egg Cups
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Eggs | 10 large | |
| Bacon | 8 thick-cut slices (or 10 regular) | Cooked and crumbled |
| Cheddar cheese | 1 cup | Shredded sharp cheddar |
| Heavy cream | ¼ cup | Or half-and-half |
| Garlic powder | ¼ tsp | |
| Onion powder | ¼ tsp | |
| Kosher salt | ½ tsp | Adjust to taste |
| Black pepper | ¼ tsp | |
| Green onion or chives | 2 tbsp | Optional |
| Nonstick spray or butter | — | For greasing muffin tin |
Directions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin well.
- Cook the bacon until crispy, then drain and crumble into small pieces.
- In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in the shredded cheddar cheese, crumbled bacon, and green onions or chives if using.
- Divide the mixture evenly between the muffin cups, filling each about ¾ full.
- Bake for 15–18 minutes, or until the egg cups are set and lightly golden on top.
- Let cool for about 5 minutes before loosening the edges and removing from the pan. Serve warm.
Storage
Store leftovers in the refrigerator for up to 4 days or freeze for longer storage. Reheat in the microwave for 20–30 seconds or warm in a low oven until heated through.
