SunShine Egg and Bacon Cups

SunShine Egg and Bacon Cups |

Egg and Bacon Cups are an easy grab-and-go, all-in-one healthy breakfast option that will keep you satisfied until lunch.

Mornings in our house are crazy at best. Early mornings and long afternoons demand a lot from our breakfast meals. These Egg and Bacon Cups can stand up to that challenge.

At 178 calories each, they are perfectly proportioned, full of whole grains and protein… and best of all, portable. There’s nothing better than that!


It’s important to use fully cooked bacon in this recipe. Most markets carry it. If not, be sure to cook the bacon prior to making the egg cups.


I like to use a whole grain bread, but any sliced bread works. Use your favorite!

More 31Daily Breakfast Recipes & Ideas >

How to Make Egg and Bacon Cups

Sunshine Egg and Bacon Cups |

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Sunshine Egg and Bacon Cups |

SunShine Egg and Bacon Cups

  • Author: Stephanie Wilson
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 Servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


Egg and Bacon Cups are an easy grab-and-go, all-in-one healthy breakfast option that will keep you satisfied until lunch.



6 slices whole-wheat bread
1 tablespoon unsalted butter, melted
6 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cooked bacon slices, halved

Extras (and really, one could come up with endless variations):

• Sprinkle grated cheese between the egg and the bacon.

• Top each egg cup with freshly cut chives.

• Add finely chopped tomatoes on top of the bacon for added flavor and nutrition.


1. Preheat oven to 375°.

2. Prepare jumbo sized muffin tin with non-stick cooking spray.

2. Trim crusts off bread and flatten each slice with your fingers. Lightly brush tops with melted butter and cut each slice in half diagonally.

3. Place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims. Place 1 slice of bacon in each cup. Crack an egg into each cup. Be sure to pierce the egg yolk with a fork. Top each with salt and freshly ground pepper to taste.

4. Bake at 375° for 20 – 25 minutes or until the eggs are set.


(I use turkey bacon because it is fully cooked. Canadian Bacon, cut in half would also be an excellent choice! If you use another type, be sure to cook it before placing it into the muffin tins).


  • Serving Size: 1 egg cup
  • Calories: 178 calories
  • Carbohydrates: 14 grams
  • Protein: 10 grams

Keywords: baked eggs, egg cups, eggs and bacon, breakfast, make ahead breakfasts

Recipe Card powered byTasty Recipes

Inspiration: Cooking Light, Martha Stewart

SunShine Bacon and Egg Cups |
Egg and Bacon Cups |

2 thoughts on “SunShine Egg and Bacon Cups

  1. Delaney

    Just made this for my niece’s breakfast, absolutely loved it! Delicious, quick, and super fun. Thanks so much!

    1. I’m so glad! I first made it for my little niece and nephew when they were staying with me and they loved it as well. Now it’s one of ourfavorite fun breakfasts!! Thanks for coming back to let us know ❤️❤️

Leave a Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.