- 4 bacon strips
- 4 large eggs
- 1/3 cup half-and-half cream
- 1/8 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 2 green onions, chopped
- In a small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm.
- In a small bowl, whisk 2 eggs, cream and pepper. Wrap 2 bacon strips around the inside edges of each of two 8-oz. ramekins or custard cups coated with cooking spray.
- Sprinkle each with half of the cheese and onions. Divide egg mixture between ramekins. Break 1 of the remaining eggs into each ramekin. Sprinkle with remaining cheese and onion. Bake at 350° until eggs are completely set, 18-22 minutes.
Bacon Egg Cups Tips
Can I make bacon egg cups ahead of time?If you’re keeping them in the refrigerator, you can make them up to three days ahead of time. You can also freeze them: Set them up on a baking sheet until frozen and transfer to a resealable plastic bag. Use them within three months for the best results. Reheat in the microwave for a perfect on-the-go breakfast.
Why are my bacon egg cups rubbery?Eggs can get rubbery when they’re overcooked. Keep an eye on the clock for best results. A spongy texture could be the result of overmixing your eggs, which adds too much air to the eggs. Here’s more on how to cook an egg any way you want.
Why do my bacon egg cups deflate?They may have baked for too long. Otherwise, cooling them too quickly can result in sunken centers. Try cooling your egg cups inside their ramekins to keep them from collapsing. Can’t get enough bacon? Make any of these brilliant bacon recipes.
1 serving: 380 calories, 28g fat (14g saturated fat), 486mg cholesterol, 521mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 24g protein.