Bacon Egg and Cheese Cups
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
35
minutesCalories
359
kcalA simple egg scramble inside a bacon cup is topped with cheese in this savory, compact meal made in a cupcake pan. I enjoy using this basic recipe and adding different cheeses or toppings, like mozzarella and basil or onion and Cheddar. Feel free to experiment to find your favorite way to enjoy these sunny breakfast cups.
Ingredients
6 bacon slices, divided
4 eggs, beaten
1/2 cup heavy (whipping) cream
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/2 cup shredded Monterey Jack cheese, divided
Directions
- Preheat the oven to 350°F.
- Wrap one bacon slice inside a cupcake tin around the edges, so it covers the sides of the tin. Repeat with three more slices in three more tins.
- Cut the remaining two bacon slices into 2-inch pieces. Place 2 to 3 bacon pieces at the bottom of each bacon-wrapped cupcake tin so each is fully covered.
- In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Pour the egg mixture evenly into the bacon-wrapped tins. Cover each with 2 tablespoons of cheese.
- Carefully place the cupcake pan in the oven to avoid spillage. Bake for 35 minutes or until golden brown.
Nutrition Facts
4 servings per container
Serving Size1 servings
- Amount Per ServingCalories359
- % Daily Value *
- Total Fat
29g
45%
- Total Carbohydrate
1.5g
1%
- Protein 22.5g 45%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
