Bacon Egg Muffin Cups
These Bacon Egg Muffin Cups are an easy all in one breakfast recipe packed with crispy bacon, fluffy eggs, melted cheese and buttery toast baked right into individual muffin cups. Perfect for busy mornings, meal prep, brunch or grab and go breakfasts, these breakfast muffin cups are simple to make and always a family favorite.
If you love easy breakfast recipes that are filling, customizable and freezer friendly, these bacon egg cups are a perfect way to start the day.
Why You’ll Love These Bacon Egg Muffin Cups
- Easy make ahead breakfast recipe
- Perfect for meal prep and busy mornings
- Crispy buttery toast cup base
- Fluffy baked eggs and crispy bacon
- Kid friendly breakfast idea
- Great for brunches and holidays
- Easy to customize with different cheeses and toppings
What Makes These Breakfast Cups So Popular?
Breakfast muffin cups are popular because they combine a full breakfast into one easy handheld serving. The bread creates a buttery toasted crust while the eggs bake perfectly inside with bacon and melted cheese.
They’re portable, satisfying, and much easier than making separate pieces of breakfast for everyone.
They feel a little like a breakfast sandwich and a mini quiche combined into one fun breakfast bite.
Ingredients You’ll Need
- bread slices
- eggs
- bacon
- shredded cheese
Ingredient Notes
Bread
Soft sandwich bread works perfectly because it presses easily into the muffin tins creating a crisp buttery crust once baked.
White bread, wheat bread, or Texas toast all work well.
Eggs
Eggs bake directly inside the toast cups creating fluffy individual breakfast servings. For softer eggs, slightly underbake them since they continue cooking as they cool.
Bacon
Cook the bacon until crispy before adding it to the muffin cups. Crispy bacon adds the best texture and flavor.
Cheese
Cheddar cheese melts beautifully in these breakfast cups but Monterey Jack, Colby Jack, or mozzarella also work well.
Please note: Making changes to any recipe as written can result in a recipe failure.
Any substitutions or variations listed are simple or tried and true changes that we think will work in this recipe.
Results are not guaranteed.
How to Make Them Your Own:
Here are some fun ways to change up your Bacon Egg Muffin Cups:
- Spicy: Drizzle some Sriracha on top of the cheese.
- Italian: Sprinkle Italian herbs on top of the egg and cheese.
- Cheesy: Try different kinds of cheese, like cheddar, Swiss, or mozzarella.
- Veggie: Add chopped onions, peppers, or spinach.
- Spicy: Sprinkle in garlic powder, onion powder, or paprika.
How to Make Bacon Egg Muffin Cups
Step 1: Prepare the Bread Cups
Flatten slices of bread slightly and press them into a greased muffin tin creating cup shapes.
Step 2: Add the Fillings
Sprinkle cooked crumbled bacon and shredded cheese into each bread cup.
Step 3: Add the Eggs
Carefully crack an egg into each muffin cup.
Step 4: Bake
Bake until the egg whites are set and the bread edges become golden brown and crispy.
Step 5: Serve Warm
Carefully remove the muffin cups from the pan and serve immediately while warm.
Tips for the Best Bacon Egg Muffin Cups
- Grease the muffin pan well for easier removal
- Press the bread firmly into the cups
- Use fully cooked crispy bacon
- Watch the eggs carefully near the end of baking
- Add cheese both under and over the bacon for extra gooey texture
Easy Variations
Sausage Breakfast Cups
Swap the bacon for cooked breakfast sausage.
Veggie Breakfast Muffin Cups
Add diced bell peppers, spinach, or onions.
Spicy Breakfast Cups
Add jalapeños, pepper jack cheese, or hot sauce.
Loaded Breakfast Cups
Top with avocado, salsa, or green onions before serving.
Perfect for Meal Prep
These breakfast muffin cups work wonderfully for:
- busy weekday mornings
- school breakfasts
- brunch spreads
- holiday breakfasts
- meal prep
- freezer breakfasts
- breakfast-for-dinner nights
Breakfast muffin recipes continue to stay popular because they’re portable, easy to customize, and simple to reheat..
Storage and Reheating
Store leftover bacon egg muffin cups in an airtight container in the refrigerator for up to 4 days.
To reheat:
- microwave briefly until warmed through
- warm in the air fryer for crispier toast edges
- reheat in the oven at low temperature
These can also be frozen and reheated for quick breakfasts later.
Bacon Egg Muffin Cup Flavor Ideas & Swaps
Eggs Benedict – Instead of wrapping these in bacon, use slices of Canadian bacon and then serve with hollandaise sauce spooned over the top.
Breakfast Sandwich – Instead of using a whole egg on the top, scramble up some eggs and spoon into the tops. Top with small cooked sausage patty
Spicy – Depending on how much heat you want, you can add as little or as much as you want. Try with sriracha, a layer of chopped jalapenos or chipotle.
Swap your bread – For something different, swap out the bread on the bottom for a waffle cut to fit, or pancake. Biscuits work well too.
Curious: Have you ever used a muffin pan to make something other than muffins? Tell me about it in the comments below.
What Recipes Can Be Made in a Muffin Tin?
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.
recipe FAQs
What to Serve with Bacon Egg Muffin Cups
These breakfast cups pair perfectly with:
- fresh fruit
- breakfast potatoes
- hash browns
- yogurt parfaits
- pancakes
- smoothies
- orange juice
- coffee
They also fit beautifully into brunch spreads and holiday breakfast tables.
PLEASE NOTE:
While we have provided a jump to recipe button, please note that by skipping the copy, you are missing useful information on ingredients and techniques, substitutions, frequently asked questions with responses, tips and a lot more information that might be useful for troubleshooting or making the recipe.
Bacon Egg Muffin Cups
Ingredients
- 6 slices bread
- 12 medium eggs
- 12 slices bacon
- ½ cups 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.
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 😉
Forget the kids, well not altogether. I’m making these Christmas and New Years morning with Champagne. The grown-up version 🙂 TY!
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!
Oh my word these look amazingly good!! Great post =)
saying hello from group A! this looks wonderful. i always use muffin cups to make meatloaf. it’s basically the only way i’ll eat it. 🙂
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!
These look wonderful! On my “to do” list!
These sound so good! And look so good!!!
I love these! They are a favorite in our house! Yours look great!
I’m making THESE!!! WOW! Can’t wait! Thanks for sharing. ;P
Thanks everyone!!
@Skhye – they are absolutely amazing. You are so cute! Just saying. Tell me what you think after you do!
I’m visiting from Group D, and love what you did this month! Beautiful (AND delicious, I’m sure)! This is a little bit o’ breakfast genius!
Hey Dorothy, thank you so much. They were so yummy and we’ve made them several times since – I just love SRC for that reason alone. Okay now I’m hopping off to check yours out!
I wish I really liked bacon because they look awesome!!!! I am boring because I only use my muffin tins for muffins and cupcakes. Probably time to look at other recipes!!!
What a great idea – these are adorable, but also sounds really tasty. Win win!
I think you have just made my husband’s weekend breakfast as this combines all of his favorite things and it looks amazing!
Yummmmmeeee! Nothing better than eggs and bacon. I have made mini meatloaves in muffin tins….came out great!
These are so cute!!! Such a fun idea, and a perfect snack idea too:-) Hugs, Terra
Looks great for a weekend breakfast or even snacking with friends over drinks!
Ruchi
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.
Can’t wait to try these Nicole! Great post!
what a great idea, especially for a brunch party or big breakfast for a group!
hahahahaha this is hilarious! and probably perfect for a Sunday brunch! love it!
happy src reveal!
Great SRC pick–I’m always looking for a new breakfast idea! Here’s one of mine using a muffin tin.
http://www.fransfavs.com/2012/02/potato-and-sausage-mini-frittatas/
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!
I love a breakfast that is quick to put together and easy to plate. These not only look tasty, they’re cute too!!! Great job with this post. You’ve made me very hungry!
These look incredible and very creative. I am definitely going to try this out! Following your blog now, looking forward to sharing with you!
OMG! Those look delicious! what an amazing Sunday morning breakfast those would make. I make cheesecakes in muffins pans.
These Look Amazing! Can’t wait to try them!
Hey Nicole! Saw that this was the most popular recipe for Group D! Woot!! That’s awesome! 😀
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.
What is not to love here! A must-try!
made this and it was awesome!! made a post on my blog about it, publishing tomorrow!
loveshappyhour.blogspot.com
Wonderful recipe: delicious, simple and pretty! No wonder it was so popular on RecipeNewZ. And now it is featured on our Facebook page: http://www.facebook.com/RecipeNewZ Congrats and have a delicious week!
I love your site
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!
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!
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.
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
What is the point of the circle of bread on the bottom?
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!
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!!
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!!!!!!!!!!!!!!
What seasoning do you use?
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. 🙂
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.
That sounds amazing! Thank you for sharing. 🙂
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.
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!
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!
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.
Silly question – were these made in the mini-sized muffin pans or the full sized muffin pans?
Regular sized. Hope that helps. 🙂
looks delicious
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.
I make meatloaf in my muffin pan.
I have an oversized pan that I use especially for this.
Perfect serving.
OMG!! Made this morning, and ohh so yummy. It’ll be in my breakfast menu. Thanks again for sharing this recipe.
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!
Made these for breakfast this morning. Cut half of English muffin to fit muffin pan. Delish!
Mmmm I like your twist Vicki! Glad you loved them!
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.
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!
These look adorable! I was wondering if you can store these in the fridge and heat them individually throughout the next few days?
Silver dollar pancakes work in place of the bread as well.
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!
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!!
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!
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.
So happy you loved them. They are a breakfast favorite around here!
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?
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.
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!
This absolutely made me smile! I’m so glad your family is found a new favorite and that you were able to make it perfect for you! <3
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.
I am trying this as I type!! Hope they come out as delicious as they look!!!
I hope they were delicious!! <3
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.
I make meatloaf in my muffin pan.
I have an oversized pan that I use especially for this.
Perfect serving.
Forget the kids, well not altogether. I’m making these Christmas and New Years morning with Champagne. The grown-up version 🙂 TY!
OMG!! Made this morning, and ohh so yummy. It’ll be in my breakfast menu. Thanks again for sharing this recipe.
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!
Made these for breakfast this morning. Cut half of English muffin to fit muffin pan. Delish!
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.
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!
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.
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.
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?
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.
The first recipe I changed nothing! This is such a nice change for traditional breakfast items. I will be most definitely making this again
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!
your recipe is excellent! We loved these! Thank you!
I’ve made these twice now. Always a tasty hit. Jalapeno Monterey Jack cheese or herb and garlic cheddar were the best.