Scrambled Egg Cups Bacon (Printable View)

Baked fluffy egg cups topped with crispy bacon strips for a simple, delicious brunch addition.

# What You’ll Need:

→ Eggs & Dairy

01 - 6 large eggs
02 - 1/4 cup whole milk
03 - 1/4 cup shredded cheddar cheese
04 - Salt, to taste
05 - Black pepper, to taste

→ Meats

06 - 6 strips bacon

→ Vegetables & Herbs

07 - 2 tablespoons chopped chives (optional)

→ Other

08 - Nonstick cooking spray

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 6-cup muffin tin with nonstick cooking spray.
02 - In a skillet over medium heat, cook bacon strips until slightly crisp but still flexible, about 5-6 minutes. Drain on paper towels.
03 - In a bowl, whisk eggs, milk, shredded cheddar, salt, and pepper until blended. Stir in chopped chives if desired.
04 - Pour egg mixture evenly into muffin cups, filling each about three-quarters full.
05 - Twist each bacon strip into a loose spiral and place atop each filled cup.
06 - Bake for 15-18 minutes until eggs are set and lightly golden on top.
07 - Let the egg cups rest 2-3 minutes before carefully removing from the tin. Serve warm.

# Best Practices:

01 -
  • Easy to prepare and cook
  • Great for brunch and entertaining
02 -
  • Substitute cheddar with Swiss, feta, or your favorite cheese
  • For a vegetarian version, omit bacon or replace with vegetarian bacon strips
03 -
  • Use a silicone muffin tin for easier removal
  • Let the cups cool slightly to maintain shape when removing
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