Bacon and eggs are a classic. But bacon AS the bowl? That’s next level. These bacon egg cups are crispy, savory, and endlessly satisfying. No bread needed.
The bacon gets crunchy in the oven. The egg stays soft and runny (or cook it through—you’re the boss). Top with cheese, chives, or nothing at all. Either way, you’re holding breakfast in one hand while you conquer your day.
Ingredients
Makes 6 cups.
- 12 slices bacon (regular cut, not thick)
- 6 large eggs
- Salt and black pepper, to taste
- ¼ cup shredded cheddar or Parmesan (optional)
- Fresh chives or parsley, for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 400°F (200°C). Grease a 6-cup muffin tin.
Step 2: Line with Bacon
- Wrap 2 slices of bacon around the inside of each muffin cup, crossing them to cover the bottom and sides completely. No gaps!
Step 3: Pre-Crisp the Bacon
- Bake empty bacon cups for 5 minutes. This renders fat so the bacon gets crispy later.
- Remove from oven. Drain excess grease with a paper towel (careful—hot).
Step 4: Add the Eggs
- Crack one egg into each bacon cup. Sprinkle with salt and pepper.
- Add cheese on top if using.
Step 5: Bake to Perfection
- Bake for 10-12 minutes. For runny yolks: 10 minutes. For firm yolks: 13-14 minutes.
- Let cool for 2 minutes. Run a knife around each cup to release.
Step 6: Serve
- Garnish with chives. Eat immediately—these don’t wait around.
Summary
Prep Time: 5 minutes | Cook Time: 17 minutes | Total Time: 22 minutes
Yield: 6 cups
Difficulty: Easy
Storage Notes
Can You Make It Ahead?
Not really. Bacon egg cups lose their crispiness when reheated. If you have leftovers, store in the fridge for up to 2 days and reheat in an air fryer or oven (not microwave) to regain some crunch.
Pro tip: Cook the bacon cups empty ahead of time. Add eggs and bake fresh when ready to serve.
