These Bacon, Egg, and Cheese cups have become a regular staple in our dinner (and breakfast, but mostly dinner) rotation. They’re quick, they’re a good low-carb, high-protein meal, something everyone loves, and something I pretty much always have the ingredients for. I’ll sometimes make this recipe in a large cast-iron skillet and cut it into wedges, but usually I’ll just bake these as individual servings in muffin tins, which works perfectly for popping the extras into the freezer and heating them up on busy weekday mornings when I’m usually eating a Kind Bar and drinking a Diet Coke and sweetly asking my kids to GET THEIR SHOES ON BECAUSE WE HAVE TO GO.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Eggs – You’ll need a whole dozen here, so make sure you’re stocked up!
- Water
- Kosher salt
- Jalapeño Tabasco sauce – This is the green kind. It’s bright and flavorful but not as spicy as the red version. It pairs really well with eggs and does not make the end product spicy.
- Minced mushrooms
- Bell pepper – I recommend red, but any color will do.
- Green onions
- Cooked bacon – Or sausage, ham, etc.
- Cheddar cheese – Freshly grated is best. Pepper jack is also good. I prefer a cheese with a stronger flavor here, as things like mild cheddar just get kind of lost and don’t add much to final product.
How to Make Bacon, Egg, and Cheese Cups
- Prep a 12-cup muffin tin with non-stick spray or butter and set aside.
- Whisk together some eggs, water salt, and Tabasco sauce (or pulse a few times in a blender).
- Toss together some chopped mushrooms, bell pepper, green onions, and bacon. Distribute that mix evenly among the greased muffin tins.
- Evenly distributed the cheese over the veggie/bacon mix.
- Pour the egg mixture over everything until it reaches nearly the top of the muffin tin.
- Bake until puffed and set. Enjoy right away or store for later!
Storing and Other Tips
Refrigerator
- To Store: Store in an airtight container and enjoy within 3-5 days for best results.
- To Reheat: Microwave for 20-60 seconds or until warmed through. Be sure to remove any foil liners before microwaving!
Freezer
- To Store: Cool completely, then wrap individual egg cups in plastic and place in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
- To Reheat: Thaw overnight in the fridge and then microwave for 20-60 seconds until heated through, or microwave from frozen for about 60-90 seconds, until heated through. Be sure to remove any foil liners before microwaving!
Frequently Asked Questions
Definitely! Make a big batch one day and enjoy all week!
Yes. Feel free to customize these any way you like!
Absolutely. If you’re making multiple pans at once, I recommend baking them on the same center oven rack so everything cooks evenly and in the same amount of time.
Yes! Cast iron or a baking dish work well. Grease your pan well, then assemble in the order outlined in the recipe. Bake 25-35 minutes at 350°F, or until the center is puffed and set.
Bacon, Egg, and Cheese Cups
Equipment
Ingredients
- 12 eggs
- ¼ cup water
- 1 teaspoon kosher salt
- 1 teaspoon Jalapeño Tabasco sauce the green kind
- 1 cup minced mushrooms
- 1 small red bell pepper minced (about 1 cup)
- ½ cup chopped green onions
- 6 ounces bacon cooked and chopped
- 8 ounces shredded cheddar cheese
Instructions
- Preheat oven to 350℉. Whisk together the eggs, water, salt, and Tabasco until the eggs are well blended (or pulse for a few seconds in a blender). Grease or spray a 12-cup muffin tin with non-stick cooking spray and set aside.
- Toss together the mushrooms, bell pepper, green onions, and bacon. Distribute evenly among the greased muffin tins (it's usually about a small handful in each cup). Evenly distribute the cheese over the veggies and bacon. Pour the eggs over the cups to near the top of the muffin tin. Bake for 15-20 minutes or until cooked through.
Notes
Refrigerator
- To Store: Store in an airtight container and enjoy within 3-5 days for best results.
- To Reheat: Microwave for 20-60 seconds or until warmed through. Be sure to remove any foil liners before microwaving!
Freezer
- To Store: Cool completely, then wrap individual egg cups in plastic and place in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
- To Reheat: Thaw overnight in the fridge and then microwave for 20-60 seconds until heated through, or microwave from frozen for about 60-90 seconds, until heated through. Be sure to remove any foil liners before microwaving!
Questions & Reviews
I made mines with my leftover salad and i sprinkle crackers over it.And now it is warming i cant wait to eat!
I made these today. I did a double batch and made half with sausage crumbled and browned and half bacon. The only thing I would do differently is add the salt and pepper to the meat/veg mixture because the spices didn’t suspend in the egg liquid and they taste unseasoned. Waiting for them to cool off and freeze! I can’t wait to play around with these! Thanks for a great recipe
I make these all the time. I prefer to either sauté or roast my veggies before putting them in the cups. I also like to use either cooked or fresh spinach too. If using fresh spinach, I give it a rough chop. I teach Life Skills in a special education high school and my students are learning to make these. The staff love it when we make them and they request them. I’ve done a BLT version with roasted grape tomatoes, spinach, and bacon. You can do a caprese version with grape tomatoes, basil, and fresh mozzarella. These are very flexible and delicious. And yes, I’ve done them with all egg whites too. They work well. Even with egg substitute (Egg Beaters) too. I love that you can customize these to whatever you want and to whatever you have handy in your fridge and pantry. I’ve put them between toasted English muffins (with melted cheese on them) and eaten them as a breakfast sandwich on the go. Best of all, they freeze so well. Yum. I think I’m going to go make a batch right now. =)
Could this work if I used egg whites only?
You *could* do egg whites only, but I’d maybe through a whole egg or two in for a little more body.