Bacon Egg Muffin Cups

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Simple, yet delicious, these Bacon Egg Muffins Cups are like breakfast all in one bite. The best part is that you can flavor them differently each time.

Want spicy ones? Drizzle some Sriracha on top of the shredded cheese.

Want Italian? Use Italian herbs on top and even sprinkle some over the cheese before cracking the egg.

As you can see, the possibilities are endless!

Bacon Egg Muffin Cups

Seriously, is there anything cuter, more delicious or fun for a quick breakfast? Bacon Egg Muffin Cups cover all the breakfast foods.

This recipe has quickly climbed the ranks both by my family and by my readers as a favorite recipe.

How can it not be though, I mean come on, cute little Bacon Egg Muffin Cups are a complete breakfast all in one.

And they taste amazing!

Bacon Egg Muffin Cups

That made my job much easier and so we decided to go with this one. When we first made it, I was surprised by  how simple it was.

From start to finish, we’re talking about twenty minutes, and that’s perfect for breakfast.

How can you resist those cute little bacon egg muffin cups?

I love the little bacon cups, with the toast bottoms and the eggs are made better with the cheese and a little herbs and seasoning.

Seriously these Bacon Egg Muffin Cups are one of our favorite breakfast items ever. We make them all the time now.

Bacon Egg Muffin Cups

Who wants to make Bacon Egg Muffin Cups?

The process is actually really simple.

Fill the bottom with a cut piece of bread. Smash it down in there and make it kind of fit to the muffin pan. Top with sprinkled cheese.

Bacon Egg Muffin Cups Cheese

Take your semi-cooked and slightly cooled bacon and literally create a cup with it. Tap it down so it touches the bread. The cheese will help hold everything together as it melts.

Bacon Egg Muffin Cups Ingredients

Next you’re just going to crack an egg on top, and then top with herbs, spices and whatever else you’d like. I did not take a photo of this step because nobody wants to look at a raw egg. Here’s the recipe so you can make your own.

They are a HUGE hit at slumber parties!

How to Make these Bacon Egg Muffin Cups Your Own

As you can see, we sprinkled some seasoning on the top of the Bacon Egg Muffin Cups for some extra flavor, but you can do whatever you want.

You could also add it to the shredded cheese layer if you want.

We also sprinkled a tiny bit of garlic powder on top of the bread before we sprinkled the cheese (like garlic bread) for added flavor.

The ideas are limitless.

Curious: Have you ever used a muffin pan to make something other than muffins? Tell me about it in the comments below.
I also made Cheesy Chicken Tortilla Cups in a muffin pan also… And we have these incredible Bacon, Egg and Sausage Breakfast Cups too.

I am highly addicted to things that can be made in a muffin tin, obviously.

Bacon Egg Muffin Cups

Bacon Egg Muffin Cups

Bacon Egg Muffin Cups

www.dailydishrecipes.com
Easy, delicious and perfect for any breakfast! Bacon and Egg Muffins Cups are a sure family favorite!
4.71 from 51 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast and Brunch Recipes
Cuisine American
Servings 12 Breakfast Cups

Ingredients
  

  • 6 slices of bread
  • 12 eggs
  • 12 slices of bacon
  • shredded cheese

Instructions
 

  • Preheat your oven to 400 degrees F.
  • Heat a skillet on medium-high heat, cook the bacon and only allow it to cook for about 4-5 minutes. You are looking for flexible but not raw. While the bacon is cooking, cut two circles out of each slice of bread. I used a circle cookie cutter to make it easier.
  • Now take that extra bread and either save it for [french toast casserole|https://www.dailydishrecipes.com/overnight-french-toast-casserole-recipe/] or go tear it apart and feed it to the birds {what we did}.
  • Spray a muffin tin with cooking spray. Next, lay a circle of bread into the bottom of each muffin cup. Wrap the bacon around the edge of each muffin cup. (I did this part backwards – we did the cheese before the bacon – it made absolutely no difference) Sprinkle cheese on top of the bread slices.
  • Now carefully, crack an egg into each cup. Megan suggested cracking the egg carefully into a bowl first and then sliding it into the muffin cup. I just did it right into the pan.
  • Bake them for 10-15 minutes or until the whites have set and the yolk is cooked to your liking (less for a runny yolk, more for a cooked yolk)
  • Serve with pancakes and fresh fruit – well, we did. And by the way, you cannot eat just one. I don’t care what anyone says, you can’t. It’s impossible.
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80 Comments

  1. YES! I’m so glad your kids wanted to make these! This is one of my favorite recipes on the blog. You can never go wrong with bacon 😉

    1. Forget the kids, well not altogether. I’m making these Christmas and New Years morning with Champagne. The grown-up version 🙂 TY!

  2. Oh Megan, they were absolutely AMAZING. Definitely a go to now for fun and special breakfasts. I’m with you – bacon makes every day better – a philosophy I guess I am teaching my kids at an early age. haha Thank you so much for a GREAT blog and awesome recipes!

  3. You have no idea how much I want these right now. I made egg – prosciutto cups last year, and these blow them away by miles! Great SRC choice!

  4. Stopping by from Group B!!! This is going to be tomorrow’s breakfast. It looks spectacular and I had only imagine how good it tasted.

  5. Oh Nicole these are making my mouth water as I type!! I’m so trying these asap! I could live on bacon and I know my husband would love them!! What is this SRC you speak of? Sounds fun!! Happy Tuesday my friend!

  6. OMG! Those look delicious! what an amazing Sunday morning breakfast those would make. I make cheesecakes in muffins pans.

  7. Hey Nicole! Saw that this was the most popular recipe for Group D! Woot!! That’s awesome! 😀

  8. Congrats on being the “popular kid”. Beautiful photo and the eggs look like they are cooked perfectly. I’m gonna pin this for later since we always are looking for a new egg recipe with all of the eggs in our house.

  9. I am a single woman, but absolutely love brownies. I would eat the whole batch if made in a regular pan . . . sooooo, I make them in a muffin pan, eat one right away, save one for the tomorrow, and then individually freeze the rest of them so they don’t dry out or go bad. I always make mine into almond joy brownies though by adding a handful each of shredded coconut and sliced almonds. That makes them oh so chewy!

    1. Char, those brownies in a muffin pan sound so good! What a great idea. I hope your grandkids love this Bacon and Egg Muffin Cup recipe. It’s a pretty big hit with the kids. 🙂 Thanks for stopping by!

  10. Oh . . . by the way, I can’t wait for my grandkids to come the next time as these yummy looking bacon & egg muffin cups will surely be a hit with them.

    1. Char, what is the recipe for the brownies in a muffin pan? I saw on Nicole’s comment. What is your web site? Thank You, Karen

    1. It helps keep everything from falling out, plus it ads some great flavor.
      I have tried with and without and I prefer with… obviously you can modify a recipe to fit your own needs. Hope you enjoy!

      1. You mentioned preparing these with or without the bread….try shredded hash browns on the bottom, followed by a pinch of mild cheddar shred topped with the egg…Delicious!!

  11. My husband wanted to go out for breakfast (eggs benedict). I didn’t really want to go. I remembered this recipe and decided to make it instead. Loved it!!!!! Just watch the time for baking if you want a runny yolk. Very easy and so delicious. And by the way, the husband liked it. Yeah!!!!!!!!!!!!!!

    1. Hi Courtney, there isn’t any seasoning that goes into these unless you want to add some salt and pepper. If you are referring to the photos above, I sprinkled a little dried oregano on them for some color for the photos. 🙂

  12. I roll my meatloaf into balls and put them in muffin pans. I push my thumb into the middle of them to help hold the topping (ketchup, BBQ sauce, steak sauce ect.) then cook them in the oven. It makes the perfect serving size and you can customize the topping to your family’s preference. Note: If you plan to freeze them, cook them without the topping then freeze. Thaw, add topping, and reheat in the oven.

  13. five stars for easy and most fulfilling. we’ve made these a few times and i googled my way here to reference temp and baking time. ive never put the cheese on the bottom, before. i would cook halfway and put the cheese on the top and cook the other half. i like this recipe idea better because it allows me to add herbs or sea salt or tony’s to the top. great idea and thanks for the share.

  14. I make meatloaf in muffin tins, too- cooks quickly and makes for the perfect serving sizes. I make a brown sugar, chili sauce, vinegar mixture to pour into a dent on top and occasional wrap in bacon as you described here (par cooking it). If you use metal muffing cups, clean up is simple!

  15. Yes I have. I made French toast and baked the slices in a muffin pan. They come out like cups and are somewhat stiff. Filled them with berries (raspberries and blueberries) and poured maple syrup over the whole thing. Very yummy!

  16. Just made these for the fun of it being a bacon recipe and OMG loved them and so did everyone else….. will make again and get creative even more. with this recipe i sprinkled crisp bacon on top. SOOOOOO YUMMMMMYYYY!!!! Thanks for the post.

  17. I’ve used muffin pans to make individual servings of ice cream to serve at birthday parties. I used Blue Bell Homemade Vanilla and added Butterfinger candy bars, M&M’s, Coconut, Nuts. Whatever you want to add….cookies, choc chips, etc. ……I used paper cups and then froze after adding my special ingredients. They were a hit and so easy to make.

  18. These turned out really well, even with thick-cut bacon! I used medium eggs and rye bread circles, and sprinkled pepper and dried oregano on top before baking (I only needed 10 minutes for a runnier yolk). So tasty! The only weird thing is the eggs bubbled up… Not sure where the air came from. Didn’t deter from the taste though!

  19. I just made these and I love them. Awesome recipe, thanks for posting it.

    How do you recommend reheating them so as to not overcook the eggs? I almost wanted to undercook the batch so that when I reheated them I wouldn’t overcook the eggs, but wanted to eat some right away so I cooked them all the way.

    Thanks again.

  20. Going to make these today but have a request: feeding bread to birds can kill them – fills them up with processed food that has zero nutritional value. Please consider removing that statement from your recipe!
    Thanks!

  21. These look adorable! I was wondering if you can store these in the fridge and heat them individually throughout the next few days?

    1. Silver dollar pancakes are an excellent idea! English Muffins work too and are how we make these a little more filling. There are so many fun ways to make them!

  22. Hi! Can you used precooked bacon? What size bacon is best? Should I cover the pan? I wanted to use biscuit dough for the bottom, think that will work okay? Thanks!!

    1. I guess you could use precooked bacon, I have not tried it that way. I would just wonder if it would overcook the bacon. If you do decide to try it, I hope you will share your results with us. As far as size bacon, I just get a package of regular size bacon. I didn’t cover the pan when I made it. I have no idea also if biscuit dough would work for the bottom because I have not tried it that way either. So please let us know how it turns out. I have used English Muffins as the base many times, and would probably even use a biscuit, I just am not sure that the biscuit would have enough time to rise and everything else might be overcooked. Good luck!

  23. I LOVE THESE. I did use precooked bacon and they came out perfect. The only thing I did different was to use oatnut bread and since the slice is so large, I cut 2 slices in 6’s and put those on the bottom.

  24. I want to make a batch and freeze these. Can I just leave out the egg and cook it to be able to freeze them, And then thaw and add the egg to finish?

    1. Sharon I have no idea how that will work, I have never tried before. If you decide to try doing it that way, I hope you’ll check back in and let us know how that went.

  25. I made these yummy muffins this morning and they brought smiles and truly positive reviews from my husband and 15 year son. My boy said “If I could have these every day I would actually WANT breakfast every day!” I used precooked bacon which really helped make this meal even quicker. And the remaining part of the bread left after cutting out the hole I simply tore into piece and pressed them to the bottom of some of the tins – the cheese and egg kept them all together and you would never know the difference. And this was cost effective for me because I eat gluten free bread which is expensive! Delicious new item for our breakfast table!

  26. These are good, but the way I do it is a bit different. First I bake my bacon in the oven. Secondly, with the eggs, I scramble them like you would scramble eggs, and then I put stuff in it like you would do an omelet. I completely omit the bread since I’m not a fan of it. Put it together and bake it like normal. In the last few minutes of baking, I sprinkle shredded cheese on it and let it continue cooking. It’s really good.

  27. I’ve used the muffin tin to make Pancakes.

    Make up your favorite pancake batter. Grease the tins as normal (I personally use coconut oil). Fill each tin about 1/3 to 1/2 full of batter depending on how thick you want each pancake. Cook for about 20 minutes at 375 (you may need to adjust time and temperature based on your oven). There’s also less mess to clean up afterwards which is a definite plus.

  28. The first recipe I changed nothing! This is such a nice change for traditional breakfast items. I will be most definitely making this again

  29. I tried this recipe 2 ways:
    1: The original recipe with 1 substitution(I substituted the bread for rounds cut out from a gluten free, carb smart tortilla) bc I follow a low-carb, gluten free diet.
    2. I used the same carb-smart tortilla for the bottom layer, then added a small amount of corned beef hash before adding the shredded cheese and the egg.
    Both turned out PERFECT and SO yummy! And were a huge hit with my picky kiddo! I will definitely make these again. I’m also going to tweak the recipe and create Monte Christo Muffin Cups…wish me luck!

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