Egg cups are a perfect low-carb and protein packed breakfast that taste delicious. They’re also super easy to customize and are done in less than 30 minutes! Whether you’ve never made egg cups before or are looking for new variations, you’ll love this recipe for bacon egg cups and the scrumptious variations we provide below the directions. After making these, don’t forget to share the recipe with family and friends on Facebook, Pinterest, Instagram and Twitter.
To make 12 breakfast egg cups, begin by preheating your oven to 350°F. Wrap 1 slice of bacon around each muffin cup to cover the sides, but not the bottom of the tin. Bake for 15 minutes and then remove bacon from the pan, drain off grease and place bacon back into the tin.
Next, sprinkle 1 tablespoon of Cabot Seriously Sharp Shredded Cheddar into each bacon-lined cup. Crack an egg on top of the cheese and top with additional 1 tablespoon of cheese.
Bake for 10-14 minutes depending on desired doneness. Let cool in the pan for 2-3 minutes, loosen the edges of each egg cup with a knife and remove from pan. Top with chopped chives and dig in!
Be sure to also try our three fantastic egg cup variations below.
If you’re looking for another bacon and egg recipe you’ll love digging into, our Eggs in Bacon-Potato Nests is a must-try! As a co-operative of over 800 farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on this bacon egg cups recipe, so please rate and review it once you’ve tried it.
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Ingredients
12 slices bacon
8 ounces Cabot Seriously Sharp Shredded Cheddar
12 eggs
Chives, chopped for garnish
Directions
PREHEAT oven to 350°F.
WRAP 1 slice of bacon around each muffin cup to cover the sides, but not the bottom of the tin and bake for 15 minutes. Remove bacon from the pan, drain off grease and place bacon back into the tin.
SPRINKLE 1 tablespoon of cheese into each bacon-lined cup. Crack an egg on top of the cheese and top with additional 1 tablespoon of cheese.
BAKE for 10-14 minutes depending on desired doneness. Let cool in the pan for 2-3 minutes
LOOSEN the edges of each egg cup with a knife and remove from pan. Top with chopped chives and serve.
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Also, try these tasty variations:
Vermont Sharp & Ham Egg Cups:
Spray a 12 cup muffin tin generously with cooking spray. Use 12 slices of ham, 12 eggs and 8 ounces of Cabot Vermont Sharp Cheddar Shredded Cheese. Spray muffin cups and fold ham slice into the muffin tin. Add a tablespoon of cheese, an egg, and an additional tablespoon of cheese. Bake 10-14 minutes or desired doneness. Cool for 2-3 minutes.
Whole Milk Mozzarella and Pepper Egg Cups:
Spray a 12 cup muffin tin generously with cooking spray. Use 3 small red, green, orange, or yellow bell peppers that have been cut lengthwise and seeded. Place peppers cut-side-up in 8-inch square or similar baking dish, cover loosely with plastic wrap, and microwave on high power until just tender but not collapsed, about 5 minutes. Drain any liquid and cut the halves in half. Place in muffin tin and sprinkle with 1 tablespoon of Cabot Whole Milk Mozzarella Shredded Cheese . Crack an egg on top of each cup and sprinkle additional 1 tablespoon of cheese. Bake 10-14 minutes or desired doneness. Cool for 2-3 minutes and garnish with chopped parsley.
Fiery Jack and Chorizo Tortilla Egg Cups:
Spray a 12 cup muffin tin generously with cooking spray. Push a 4-5 inch taco style tortilla into each muffin tin to form a cup. Sprinkle 1 tablespoon of Cabot Fiery Jack Shredded Cheese, 1 teaspoon of cooked chorizo sausage, and 1 additional tablespoon of cheese. Bake 10-14 minutes or desired doneness. Cool for 2-3 minutes and garnish with cilantro.
5 out of 5 stars (based on 2 reviews)
GG
July 18, 2018
I've tried 2 of the versions below and they are easy to make and are a very tasty breakfast option. I love the Bacon and Sharp Cheddar Egg Cup but the Ham and Sharp Cheddar is my husbands favorite. Try them all and write your review of this and other delicious Cabot recipes!
Scott
July 17, 2018
This looks absolutely delicious. I usually make low-carb muffin pan fritattas and eat those for breakfast every day, but I'm going to be making a batch of these this time! I am a bit of an experimenter in the kitchen, so I'll try different herbs, and might go with a different Cabot cheese the first time. We'll see!
