Egg Cups
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If you’re looking for a playful way to serve bacon and eggs, these bacon-wrapped egg cups are a simple yet elegant option that’s perfect for brunch, breakfast-for-dinner, or even a weekend treat. I first spotted the idea on Just Eat Food, and couldn’t resist trying it myself. The result is something like a hard-boiled egg wrapped in crispy bacon—easy to make, fun to serve, and endlessly customizable.
Next time, I’ll be using thin-cut bacon so it crisps up faster and gives the eggs a softer, more jammy center (I’m a soft-boiled egg lover through and through). But even with thicker slices, this recipe is a winner—especially if you’re feeding a crowd or want something that feels a little special without a lot of fuss.
Ingredients for Egg Cups
- LARGE EGGS
- BACON (I recommend thin cut)
Instructions for Egg Muffin Cups
Preheat your oven to 350°F (190°C).
Wrap the muffin cups: Line each muffin cup with a slice of bacon, forming a ring around the edges. If the bacon is long, you can trim or fold it to fit.
Add the eggs: Crack one whole egg into each bacon-lined cup. Sprinkle with salt and pepper, and add any optional toppings you like—cheese, herbs, or a dash of hot sauce.
Bake for 25 minutes, depending on how runny or firm you like your yolks and how you like your bacon.
Cool and serve: Let the cups cool for a few minutes before removing from the tin. Serve warm with toast, fruit, or a light salad for a complete meal.
Frequently Asked Questions
Do I need to pre-cook the bacon before baking the egg cups?
No, but you can partially cook the bacon to help it crisp up in the oven without overcooking the eggs. Just cook it until it starts to render but is still flexible enough to wrap around the muffin cups.
Can I use thick-cut bacon?
You can, but it may take longer to cook and could result in firmer eggs. For a softer, more jammy yolk, thin-cut bacon is best—it crisps faster and allows the eggs to stay tender.
Can I add other ingredients to the egg cups?
Absolutely! Try adding shredded cheese, chopped herbs, sautéed veggies, or a dash of hot sauce before baking. Just keep the add-ins light so the eggs cook evenly.
Can I make these ahead of time?
Yes! Bake and store in the fridge for up to 3 days. Reheat gently in the microwave or oven before serving.
Are these freezer-friendly?
They can be frozen, but the texture of the egg may change slightly. If freezing, wrap tightly and reheat in the oven for best results.
What’s the best way to serve them?
Serve warm with toast, fruit, or a light salad. They’re great for brunch spreads or grab-and-go breakfasts.
Can I make these without bacon? Sure! You can use thin slices of ham. Just adjust the cooking time slightly depending on the moisture content.
FOR MORE RECIPES LIKE THIS, TRY:
Egg Cups
Real Mom Kitchen
Equipment
Ingredients
- 6 eggs
- 6 strips bacon
Instructions
- Preheat oven to 350°. Line muffin tin holes with one strip of bacon, securing it to the sides. Do not line the bottom.
- Break egg over hole and add one egg to each bacon ring.
- Bake for about 25+ minutes depending on how well done you like your bacon. Serves 6.
