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–+ servings
A muffin tin holds three egg and bacon cups with toast; one cup is missing, partially eaten on a white plate beside a fork.
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SunShine Egg and Bacon Cups

Egg and Bacon Cups are an easy grab-and-go, all-in-one breakfast option cooked in a muffin tin that will keep you satisfied until lunch.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 6 Servings
Calories: 178kcal
Author: Stephanie Wilson

Ingredients

  • 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

Instructions

  • 1. Preheat oven to 375° and prepare standard or jumbo sized muffin tin with nonstick 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.

Notes

  1. Bacon: 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.
  2. Topping Ideas: Sprinkle grated cheese between the egg and the bacon, top each egg cup with freshly cut chives, or add finely chopped tomatoes on top of the bacon for added flavor and nutrition.

Nutrition

Serving: 1egg cup | Calories: 178kcal | Carbohydrates: 14g | Protein: 10g