Description
A delicious and easy recipe for Bacon & Egg Breakfast Cups, perfect for a quick breakfast or brunch.
Ingredients
Scale
- 8 slices of bacon
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Chopped fresh chives or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and place on paper towels to drain. Once cooled, crumble the bacon into small pieces.
- Grease a muffin tin with cooking spray or oil.
- Cut each bacon slice in half and line the sides of each muffin cup with the bacon halves, creating a cup shape.
- In a mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined.
- Evenly distribute the crumbled bacon and shredded cheddar cheese into each bacon-lined muffin cup.
- Pour the egg mixture over the bacon and cheese in each cup, filling them about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the eggs are set and slightly golden on top.
- Remove from the oven and let cool for a few minutes before carefully removing the breakfast cups from the muffin tin.
- Garnish with chopped chives or parsley if desired, and serve warm.
Notes
- For a spicier kick, add diced jalapeños or a sprinkle of red pepper flakes to the egg mixture.
- You can also substitute the cheddar cheese with your favorite cheese, such as feta or pepper jack, for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 200mg