Bacon Breakfast Cups Recipes

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BACON-AND-EGG MUFFINS



Bacon-and-Egg Muffins image

Great brunch item and has many ways to customize this with egg styles and flavors to add.

Provided by cbauer10

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 40m

Yield 12

Number Of Ingredients 10

cooking spray
12 slices bacon
10 eggs
¼ cup milk
¼ cup chopped green onion
¼ cup diced jalapeno pepper
¼ cup diced roasted red pepper
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
  • Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
  • Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
  • Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
  • Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

Nutrition Facts : Calories 134 calories, Carbohydrate 1.4 g, Cholesterol 170.4 mg, Fat 9.7 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 511.8 mg, Sugar 0.8 g

BACON BREAKFAST CUPS



Bacon Breakfast Cups image

My son joked about adding bacon to cupcakes. I made bacon cups the next morning. The look on his face was priceless. - Karen Burkett, Reseda, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

18 turkey bacon strips, cut in half
1 cup frozen shredded hash brown potatoes
2 eggs
2 teaspoons 2% milk
Dash each salt and pepper
2 teaspoons butter
1/4 cup shredded Mexican cheese blend
Chopped green onion and fresh parsley

Steps:

  • Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp., Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains., Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley.

Nutrition Facts : Calories 85 calories, Fat 7g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 331mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

BACON EGG CUPS RECIPE BY TASTY



Bacon Egg Cups Recipe by Tasty image

Here's what you need: bacon, eggs, salt, pepper, shredded cheddar cheese, chive, muffin tin

Provided by Alix Traeger

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 slices bacon
6 eggs
salt, taste
pepper, taste
¼ cup shredded cheddar cheese
chive, to taste
muffin tin

Steps:

  • Preheat the oven to 400°F (200°C).
  • Place the slices of bacon in the muffin tin, wrapping in a circle.
  • Bake the bacon for 10 minutes.
  • Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
  • Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
  • Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
  • Enjoy!

Nutrition Facts : Calories 175 calories, Carbohydrate 0 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams

KETO CHEESY BACON AND EGG CUPS



Keto Cheesy Bacon and Egg Cups image

These simple 3-ingredient egg cups can be made ahead of time for a grab-and-go breakfast that fits into your keto and low-carb lifestyle. Try different cheeses like pepper Jack or smoked Gouda for a change of pace. This works best with regular bacon, as thick-cut won't cook up as well. This recipe can easily be doubled.

Provided by France C

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 35m

Yield 6

Number Of Ingredients 4

6 slices bacon
nonstick cooking spray
5 eggs
½ cup shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with foil.
  • Place slices of bacon on the prepared baking sheet.
  • Place bacon in the preheated oven and bake until partially cooked, but still pliable, about 8 minutes. Remove from the oven, and reduce temperature to 350 degrees F (180 degrees C). Let bacon rest until cool enough to handle.
  • Spray 6 cups of a muffin pan with cooking spray.
  • Whisk eggs together in a medium bowl. Wrap a slice of bacon around the inside of each prepared muffin cup. Divide Cheddar cheese amongst the 6 muffin cups and top with beaten egg.
  • Bake in the oven until eggs are set, 13 to 15 minutes.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 0.6 g, Cholesterol 177.2 mg, Fat 11.8 g, Protein 11.5 g, SaturatedFat 5 g, Sodium 341.5 mg, Sugar 0.4 g

BACON, EGG, AND TOAST CUPS



Bacon, Egg, and Toast Cups image

Upgrade the classic American breakfast from basic to impressive in a few simple steps.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 6

Number Of Ingredients 5

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Steps:

  • Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
  • In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Nutrition Facts : Calories 225 g, Fat 14 g, Fiber 1 g, Protein 12 g

KETO BACON AND EGG CUPS



Keto Bacon and Egg Cups image

Provided by The Keto Cookbook

Categories     Keto Breakfast Recipes,Keto Snacks

Time 25m

Yield 3 Servings

Number Of Ingredients 5

Large Eggs: 6
Bacon: 6 slices
Cheese: 3oz of your favourite, grated.
Salt: pinch
Black Pepper: pinch

Steps:

  • This recipe could not be simpler, and will have you in bacon and egg heaven before you know it! First up, grab a muffin tray and grease with a little oil to stop the bacon and eggs from sticking.
  • **Optional** If , like us, you like your bacon on the crispy side, you can fry up your bacon in a pan for a couple of minutes before you put it in the tray.
  • Put one slice of bacon into each muffin slot, making sure that the bacon is wrapped around the sides and not on the bottom of the tin.
  • Crack an egg into each slot with the bacon. Sprinkle a little salt and pepper on top, and top it off with a sprinkling of your favourite grated cheese (we used sharp cheddar).
  • Get these bad boys in the oven for 20 minutes at 350 degrees F (180 C). When they emerge the will be bubbling with keto goodness. I love to eat these hot or cold, and often take cold ones to work for a snack in my lunchbox. A truly great little snack for boosting your fat intake! Let us know what you think in the comments.
  • **TOP TIP** If you prefer your eggs a bit more runny, cook the bacon in the muffin tin for 10 minutes first, and then crack in the eggs before cooking for another 10.

BACON, EGG, & CHEESE BREAKFAST CUPS



Bacon, Egg, & Cheese Breakfast Cups image

Looking for a cheap, quick, and delicious breakfast recipe? Look no further. These breakfast cups made from scrambled eggs, bacon, and shredded cheese are the perfect addition to a brunch spread or breakfast table. And since the egg, bacon, and cheese is contained in a delicously-doughy cup, they are super portable and easy for...

Provided by s s

Categories     Meat Breakfast

Time 20m

Number Of Ingredients 5

muffin tin
5-6 eggs
3 slice turkey bacon
1 pkg cheddar cheese, shredded
1 crescent rolls

Steps:

  • 1. Step 1: Preheat your oven to 350 degrees and spray your muffin tin with non-stick cooking spray. You want to get good coverage of the spray inside of each of the muffin cups so everything comes out nice and easy later on.
  • 2. Step 2: Open up your package of crescent rolls and divide the dough into triangles. It's easiest to just lay them out on a piece of wax paper.
  • 3. Step 3: Take one triangle and place the widest part of it on the bottom of a muffin cup. A tail of dough should be hanging out the side.
  • 4. Step 4: Take a sharp knife and cut off the "tail" of the dough. Then use it to line the part of the muffin cup that isn't already covered in dough. Repeat this process for the remaining muffin cups. Then, put the muffin tin in the refrigerator to chill while you prepare the filling.
  • 5. Step 5: Place your bacon on a microwave safe plate and cook in the microwave for 3 minutes-turn the plate-2 more minutes. (You could also cook it on the stove but this method is faster and you don't have to worry about watching it in a pan).
  • 6. For 6 breakfast cups you only need 3 pieces of bacon. Extra bacon is never a bad thing in my opinion. Step 6: Crack your 5 eggs into a bowl. Add 1/4 cup milk and scramble the yolks using a fork or wire whisk. Then, add salt and pepper to taste.
  • 7. Step 7: Put your egg mixture into a pan and cook over medium-low heat for approximately 5-8 minutes. U want the eggs to be firm but slightly runny. The eggs will finish cooking later in the oven.
  • 8. Step 8: Take your muffin tin out of the fridge and spoon the scrambled eggs into each cup. (As you can see from the glare on the pan I used lots of non-stick spray!)
  • 9. Step 9: Take your cooked bacon out of the microwave and crumble pieces on top of the eggs.
  • 10. Step 10: Top the eggs and bacon with some shredded cheese.
  • 11. Step 11: Place the breakfast cups into the pre-heated oven and cook for 15 minutes or until the edges of the crescent rolls are golden brown and the cheese is melted.
  • 12. Step 12: Once the cups are finished, remove from the oven and run a sharp knife around the edges of each muffin cup. ENJOY!!

BACON EGG AND CHEESE BREAKFAST CUPS



Bacon Egg and Cheese Breakfast Cups image

These oven-baked bacon egg and cheese breakfast cups have a creamy texture and loads of flavor. You can make them ahead and enjoy a nutritious breakfast all week!

Provided by Heavenly Home Cooking

Categories     Breakfast

Time 45m

Number Of Ingredients 6

6 strips bacon
2 stalks green onion, (chopped)
12 large eggs
1-1/2 cup ricotta cheese
5 oz smoky cheddar cheese, (grated)
1 teaspoon salt

Steps:

  • Preheat oven to 350°F (176°C).Line a microwave-safe dinner plate with paper towel. Lay the bacon strips side-by-side on the plate. Cover with another paper towel. Microwave on high for 4-6 minutes. Set aside and crumble when cool.
  • Meanwhile, crack eggs into a medium glass or ceramic bowl or into the bowl of an electric stand mixer. Add ricotta and mix at high speed for 2-3 minutes. Stir in cheddar cheese, green onion, crumbled bacon and salt. Stir until well-blended and cheddar cheese is well-distributed.
  • Spray the cups of a 12-cup muffin pan with cooking spray. Ladle or pour egg mixture into each cup. Fill each cup to the top with the mixture.Fill the bottom of a broiler pan or shallow baking pan halfway with water. Make sure you choose a pan that is large enough so that your muffin pan can fit inside. Place your muffin pan inside the baking pan. The water only needs to be high enough to cover the entire bottom of each muffin cup. You do not want water to spill over the top and into your egg mixture.
  • Bake in the water bath for 35-40 minutes. For more even baking, turn the pans around after about 20 minutes of baking. The egg cups are done when the centers are set. Remove muffin pan from the oven and water bath. Allow to cool in pan on a wire rack. Once cool, you can use a knife the loosen the sides of each egg cup and remove them from the pan.

Nutrition Facts : Calories 367 kcal, Carbohydrate 2 g, Protein 24 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 422 mg, Sodium 840 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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