These Bacon, Egg, and Cheese cups have become a regular staple in our dinner (and breakfast, but mostly dinner) rotation. They’re quick, they’re a good low-carb, high-protein meal, something everyone loves, and something I pretty much always have the ingredients for. I’ll sometimes make this recipe in a large cast-iron skillet and cut it into wedges, but usually I’ll just bake these as individual servings in muffin tins, which works perfectly for popping the extras into the freezer and heating them up on busy weekday mornings when I’m usually eating a Kind Bar and drinking a Diet Coke and sweetly asking my kids to GET THEIR SHOES ON BECAUSE WE HAVE TO GO.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Eggs – You’ll need a whole dozen here, so make sure you’re stocked up!
- Water
- Kosher salt
- Jalapeño Tabasco sauce – This is the green kind. It’s bright and flavorful but not as spicy as the red version. It pairs really well with eggs and does not make the end product spicy.
- Minced mushrooms
- Bell pepper – I recommend red, but any color will do.
- Green onions
- Cooked bacon – Or sausage, ham, etc.
- Cheddar cheese – Freshly grated is best. Pepper jack is also good. I prefer a cheese with a stronger flavor here, as things like mild cheddar just get kind of lost and don’t add much to final product.
How to Make Bacon, Egg, and Cheese Cups
- Prep a 12-cup muffin tin with non-stick spray or butter and set aside.
- Whisk together some eggs, water salt, and Tabasco sauce (or pulse a few times in a blender).
- Toss together some chopped mushrooms, bell pepper, green onions, and bacon. Distribute that mix evenly among the greased muffin tins.
- Evenly distributed the cheese over the veggie/bacon mix.
- Pour the egg mixture over everything until it reaches nearly the top of the muffin tin.
- Bake until puffed and set. Enjoy right away or store for later!
Storing and Other Tips
Refrigerator
- To Store: Store in an airtight container and enjoy within 3-5 days for best results.
- To Reheat: Microwave for 20-60 seconds or until warmed through. Be sure to remove any foil liners before microwaving!
Freezer
- To Store: Cool completely, then wrap individual egg cups in plastic and place in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
- To Reheat: Thaw overnight in the fridge and then microwave for 20-60 seconds until heated through, or microwave from frozen for about 60-90 seconds, until heated through. Be sure to remove any foil liners before microwaving!
Frequently Asked Questions
Definitely! Make a big batch one day and enjoy all week!
Yes. Feel free to customize these any way you like!
Absolutely. If you’re making multiple pans at once, I recommend baking them on the same center oven rack so everything cooks evenly and in the same amount of time.
Yes! Cast iron or a baking dish work well. Grease your pan well, then assemble in the order outlined in the recipe. Bake 25-35 minutes at 350°F, or until the center is puffed and set.
Bacon, Egg, and Cheese Cups
Equipment
Ingredients
- 12 eggs
- ¼ cup water
- 1 teaspoon kosher salt
- 1 teaspoon Jalapeño Tabasco sauce the green kind
- 1 cup minced mushrooms
- 1 small red bell pepper minced (about 1 cup)
- ½ cup chopped green onions
- 6 ounces bacon cooked and chopped
- 8 ounces shredded cheddar cheese
Instructions
- Preheat oven to 350℉. Whisk together the eggs, water, salt, and Tabasco until the eggs are well blended (or pulse for a few seconds in a blender). Grease or spray a 12-cup muffin tin with non-stick cooking spray and set aside.
- Toss together the mushrooms, bell pepper, green onions, and bacon. Distribute evenly among the greased muffin tins (it's usually about a small handful in each cup). Evenly distribute the cheese over the veggies and bacon. Pour the eggs over the cups to near the top of the muffin tin. Bake for 15-20 minutes or until cooked through.
Notes
Refrigerator
- To Store: Store in an airtight container and enjoy within 3-5 days for best results.
- To Reheat: Microwave for 20-60 seconds or until warmed through. Be sure to remove any foil liners before microwaving!
Freezer
- To Store: Cool completely, then wrap individual egg cups in plastic and place in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
- To Reheat: Thaw overnight in the fridge and then microwave for 20-60 seconds until heated through, or microwave from frozen for about 60-90 seconds, until heated through. Be sure to remove any foil liners before microwaving!
Questions & Reviews
These look super yummy and super easy to make. I am going to be making these.
Congratulations on using an appropriate amount of cheese 😉
This is a subject I feel very strongly about, hahaha!
I used to make something similar but I had kind of forgotten about it. I love how you can just use whatever veggies and meat you have around. I’ve done them with ham or sausage instead of bacon and they are great with any of them. Also, thanks for the tip on putting the chunky stuff in before the eggs. I used to try to mix them all together and it didn’t always go very well, which is probably why I stopped making them. This way will be much easier!
These look so fun and delicious! I’m definitely going to be trying these for a weeknight meal soon!
Paige
Are those non stick muffin tins? If so, what kind are they…I have a lot of trouble with things sticking in my muffin tins. Do you have to spray them super well to get these out of the tins? I know I could go to the rectangular pan method, but these are really nice individual servings. Any advice?
Mine are silicone, but they’re not exactly non-stick. Either way, lots and lots of non-stick spray is your friend…eggs are the worst!
I’ve had a lot of trouble with two similar recipes (with and without shredded hashbrowns as a base) sticking and being a pain to pry out of the tins. I had tried different spray and greasing options on nonstick muffin tins as well as paper and foil muffin liners. All stuck. I gave up on the individual muffins and just make a casserole, cut large squares, and freeze individual squares. Not as cute but much quicker and functional. However, just yesterday my friend told me she had good luck using parchment paper muffin liners so i may try those for special occassions. I guess silicone is the only other thing i havent tried!!
Parchment is a great solution!!
I actually put a slice of bacon in the muffin tin (wrapped around like a cup), and then put your veggies and eggs and cheese in. Then it pops right out. No sticking and it holds everything together nicely. I still do a light spray of nonstick just in case.
I made these tonight for dinner in non-stick muffin tins. I sprayed them well after reading all the comments and they came right out with no problem. And 8 out of 8 people in my family gave them a very enthusiastic thumbs up. I’ll definitely make them again!
AWESOME!!!
Yes! These are perfect! Maybe if their mouths are full, my kids will stop talking about minecraft? Here’s hoping!
So glad to hear I’m not the only one drinking diet soda in the morning.
I love making a batch of these up, too, with whatever veggies and cheese I have that need to get eaten up. I do like to put feta in them moreso than a regular cheddar. Sometimes I do 1/2 just eggs whites and 1/2 full eggs to make it a little healthier, too. A great, fast breakfast.
Haha! You have no idea how many times a day I have to ask my 4 yr old to stop talking about minecraft and put on his shoes… Or maybe you do!
Genius. I love this idea. I’m in desperate need of a breakfast makeover for my whole family and this seems like a perfect place to start. Although a granola bar and a DC sounds right up my alley….