These Bacon Wrapped Egg Cups combine crispy bacon and perfectly cooked eggs in an easy, elegant package. They’re simple enough for busy mornings but feel special enough for weekend brunch. You’ll love how versatile these bacon wrapped egg cups are—customize them with cheese, herbs, or your favorite additions.
Craving a delicious Bacon Wrapped Egg Cups? You've come to the right spot! From Savory Breakfast favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.
Why You’ll Love This Bacon Wrapped Egg Cups
- Effortless assembly: Just wrap bacon, crack eggs, and bake.
- Perfect texture contrast: Crispy bacon gives way to creamy, soft yolks.
- Total customization: Add cheese, herbs, or other favorites easily.
- Great for crowds: Make a big batch for brunch or weekly meal prep.
Ingredients & Tools
- 12 slices thin-cut bacon
- 12 large eggs
- 1/2 tsp black pepper, freshly ground
- 1/4 tsp salt (use less if your bacon is very salty)
- 2 tbsp fresh chives, finely chopped (optional)
- 1/4 cup shredded cheese like cheddar or Gruyère (optional)
- Cooking spray or a little oil for greasing
Tools: A standard 12-cup muffin tin, a small bowl for cracking eggs (trust me on this!), and a cooling rack.
Notes: Thin-cut bacon works best for crisping. Fresh eggs yield compact, centered yolks.
Nutrition (per serving)
| Calories: | 220 kcal |
| Protein: | 14 g |
| Fat: | 18 g |
| Carbs: | 1 g |
| Fiber: | 0 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why thin-cut bacon? Thick-cut bacon can be too chewy and might not crisp up fully in the relatively short baking time. Thin-cut renders its fat beautifully, creating a crisp shell that holds its shape.
- To grease or not to grease? I always give the muffin tin a very light spray, even with the bacon’s fat. This just guarantees a clean release and prevents any stubborn egg white from sticking, especially around the edges.
- What’s the deal with the optional ingredients? The chives add a lovely fresh, oniony note that cuts through the richness, while the cheese creates a deliciously melty, savory layer at the bottom. Start simple, then experiment on your next batch!
- How do I know when they’re done? The eggs will continue to cook a little after you take them out of the oven. You’re looking for set whites and yolks that are still slightly jiggly for a runny center, or fully set for a firm yolk.
How to Make Bacon Wrapped Egg Cups
Step 1: First, preheat your oven to 375°F (190°C). This is a good, moderate heat that will cook the eggs gently while crisping the bacon without burning it. While it’s heating up, lightly grease all 12 cups of your muffin tin with cooking spray or a brush of oil. This little step is your insurance policy for perfect, easy-to-remove egg cups.
Step 2: Now, take one slice of bacon and carefully line the inside of a muffin cup, wrapping it around to form a cup shape. The bacon will likely not go all the way to the top, and that’s perfectly fine—it will shrink a bit as it cooks. You want the bottom and sides covered. Repeat this for all 12 cups. You’ll notice the bacon might overlap; just press it gently against the sides.
Step 3: Here’s a pro-tip: if you’re adding cheese, sprinkle a little pinch into the bottom of each bacon-lined cup now. It will melt and form a delicious cheesy base. Next, and this is crucial, crack each egg into a small bowl first before sliding it into a bacon cup. This prevents any rogue shell fragments and gives you control, so you don’t break a yolk accidentally. Gently pour one egg into each prepared cup.
Step 4: Season the tops of the eggs with a pinch of salt (be mindful, the bacon is salty!) and a good grind of black pepper. If you’re using fresh herbs like chives, now is the time to scatter them over the top. You’ll see the egg whites start to settle into the bacon cup—it’s already looking so good!
Step 5: Carefully place the muffin tin in the preheated oven. Bake for 20 to 25 minutes. The exact time will depend on your oven and how you like your yolks. At around the 20-minute mark, the whites should be completely set, and the yolks will be jiggly for a runny center. For fully set yolks, aim for 25 minutes. The bacon should look crispy and browned around the edges.
Step 6: Once they’re done, take the tin out of the oven. Don’t let them sit in the hot tin for too long, or the residual heat will continue to cook the eggs. Let them rest for just about 2-3 minutes. Then, take a small offset spatula or a butter knife and gently run it around the edge of each cup to loosen it. Carefully lift each bacon-wrapped egg cup out and place it on a cooling rack for a minute. This helps the bottom stay crisp. Serve them warm and enjoy the fantastic texture and flavor you’ve just created!
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for up to 4 days.
- Freezer: Wrap individually and freeze up to 1 month (texture may change).
- Reviving: Reheat in oven at 350°F for 8-10 minutes to crisp bacon.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery, fresh greens dressed with a light lemon vinaigrette provide a fantastic contrast to the rich, savory egg cups.
- Buttery, toasted sourdough slices — Perfect for mopping up any delicious, runny egg yolk that might escape. The crunch of the toast alongside the soft egg is just divine.
- Roasted cherry tomatoes — Their sweet, slightly burst acidity cuts through the fat of the bacon and adds a beautiful pop of color to your plate.
Drinks
- A sharp Bloody Mary — The spicy, tangy flavors of this classic brunch cocktail are a bold and perfect partner for the salty, smoky bacon.
- Freshly squeezed orange juice — Its bright, citrusy sweetness is a timeless and refreshing way to balance out the hearty, savory breakfast.
- A hot cup of black coffee — The bitterness of a good, strong brew provides a clean, palate-cleansing finish to each rich, flavorful bite.
Something Sweet
- Fresh mixed berries with a dollop of yogurt — After the savory main event, this light, slightly sweet, and tangy combination is a perfect, refreshing way to end the meal.
- Warm cinnamon rolls — Go all out for a special brunch! The warm, gooey, and sweet spiced rolls are the ultimate indulgence alongside your savory egg cups.
- Dark chocolate-covered almonds — A few of these offer a sophisticated, not-too-sweet bite that provides a lovely, rich contrast without being overwhelming.
Top Mistakes to Avoid
- Using thick-cut bacon. It simply won’t get as crispy in the short baking time and can leave you with unpleasantly chewy, rubbery bacon walls. I’ve messed this up before, and it’s a texture letdown.
- Skipping the pre-grease of the tin. Even with the bacon fat, a little extra non-stick help ensures your beautiful egg cups come out in one piece, not with half the egg white stuck to the pan.
- Overcrowding with add-ins. A little cheese or some herbs are wonderful, but loading the cup with too many vegetables can make the egg watery and prevent it from setting properly.
- Overbaking. The eggs carry over cook once they’re out of the oven. If you bake them until the yolk is perfectly runny in the oven, it will be firm by the time you eat. Pull them out when the whites are just set.
Expert Tips
- Tip: For a neat presentation, you can partially pre-cook the bacon. Just bake the bacon-lined cups for about 5-7 minutes before adding the eggs. This renders some fat and starts the crisping process, helping the bacon hold its shape better.
- Tip: If you’re nervous about broken yolks, you can lightly whisk the eggs in a jug before pouring them in. You’ll lose the sunny-side-up look, but you’ll get a uniformly cooked, tender scrambled egg texture inside the bacon cup, which is also delicious.
- Tip: Let the egg cups cool completely on a wire rack if you’re meal prepping. Then, store them in an airtight container in the fridge. To reheat, pop them in a 350°F (175°C) oven for 5-10 minutes or in the microwave for 30-45 seconds. The oven will keep the bacon crisper.
- Tip: For a flavor boost, add a tiny sprinkle of smoked paprika or a tiny dash of your favorite hot sauce right on top of the egg before baking. It adds another layer of complexity that is just wonderful.
FAQs
Can I make these Bacon Wrapped Egg Cups ahead of time?
Absolutely, they are fantastic for make-ahead breakfasts! Once they are fully cooled, store them in an airtight container in the refrigerator for up to 4 days. I find reheating them in a toaster oven or conventional oven at 350°F for about 8-10 minutes works best to re-crisp the bacon. The microwave is quicker (around 30-45 seconds) but will soften the bacon a bit.
My egg whites are still runny after the suggested time. What happened?
Oven temperatures can vary, so yours might run a little cool. If the whites are still translucent and jiggly, just pop them back in for another 3-5 minutes. Also, using extra-large or jumbo eggs will increase the cooking time slightly, so always use that visual cue of set whites as your primary guide.
Can I use other types of meat instead of bacon?
You can certainly experiment! Thinly sliced pancetta or prosciutto would work beautifully, though they will cook faster and can become very crispy (and sometimes quite salty), so keep a close eye on them. I wouldn’t recommend raw sausage as it may not cook through in time.
Why did my egg cups stick to the pan even with greasing?
This usually happens if you try to remove them too soon. Let them rest for 2-3 minutes after baking to allow the egg to firm up a bit more. Then, use a thin, flexible tool to gently loosen the edges and bottom before lifting. A non-stick muffin tin also makes a world of difference.
Are these freezer-friendly?
You can freeze them, but with a caveat. The texture of the reheated egg white can become a little rubbery, and the bacon may lose some of its crispness. If you do freeze them, let them cool completely, wrap each one individually, and store in a freezer bag for up to a month. Thaw in the fridge overnight before reheating thoroughly in the oven.
Bacon Wrapped Egg Cups
Make perfect Bacon Wrapped Egg Cups with crispy bacon and soft-baked eggs. An easy, elegant breakfast or brunch recipe. Get the simple recipe now!
Ingredients
For the Ingredients
-
12 slices thin-cut bacon
-
12 large eggs
-
1/2 tsp black pepper (freshly ground)
-
1/4 tsp salt (use less if your bacon is very salty)
-
2 tbsp fresh chives (finely chopped, optional)
-
1/4 cup shredded cheese (like cheddar or Gruyère, optional)
-
Cooking spray or a little oil (for greasing)
Instructions
-
First, preheat your oven to 375°F (190°C). This is a good, moderate heat that will cook the eggs gently while crisping the bacon without burning it. While it's heating up, lightly grease all 12 cups of your muffin tin with cooking spray or a brush of oil. This little step is your insurance policy for perfect, easy-to-remove egg cups.01
-
Now, take one slice of bacon and carefully line the inside of a muffin cup, wrapping it around to form a cup shape. The bacon will likely not go all the way to the top, and that’s perfectly fine—it will shrink a bit as it cooks. You want the bottom and sides covered. Repeat this for all 12 cups. You’ll notice the bacon might overlap; just press it gently against the sides.02
-
Here’s a pro-tip: if you're adding cheese, sprinkle a little pinch into the bottom of each bacon-lined cup now. It will melt and form a delicious cheesy base. Next, and this is crucial, crack each egg into a small bowl first before sliding it into a bacon cup. This prevents any rogue shell fragments and gives you control, so you don't break a yolk accidentally. Gently pour one egg into each prepared cup.03
-
Season the tops of the eggs with a pinch of salt (be mindful, the bacon is salty!) and a good grind of black pepper. If you're using fresh herbs like chives, now is the time to scatter them over the top. You’ll see the egg whites start to settle into the bacon cup—it’s already looking so good!04
-
Carefully place the muffin tin in the preheated oven. Bake for 20 to 25 minutes. The exact time will depend on your oven and how you like your yolks. At around the 20-minute mark, the whites should be completely set, and the yolks will be jiggly for a runny center. For fully set yolks, aim for 25 minutes. The bacon should look crispy and browned around the edges.05
-
Once they’re done, take the tin out of the oven. Don’t let them sit in the hot tin for too long, or the residual heat will continue to cook the eggs. Let them rest for just about 2-3 minutes. Then, take a small offset spatula or a butter knife and gently run it around the edge of each cup to loosen it. Carefully lift each bacon-wrapped egg cup out and place it on a cooling rack for a minute. This helps the bottom stay crisp. Serve them warm and enjoy the fantastic texture and flavor you’ve just created!06
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