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Bacon Egg Cups

These adorable bacon egg cups are a fresh take on the classic breakfast combo. Make sure to use ovenproof bowls when baking. —Carol Forcum, Marion, Illinois
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    2 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 serving: 380 calories, 28g fat (14g saturated fat), 486mg cholesterol, 521mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 24g protein.

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Reviews

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  • Peapod0114
    Oct 27, 2020

    These were really good. It didn't say to bake the little bowls on a metal baking sheet but I did because I figured it would be easier to pull out of the oven. I also added fresh spinach to mine as well which turned out really well. I doubled the recipe so it was enough for my family of four. However my thirteen year old didn't enjoy the combination of eggs how some was scrambled and the other baked with a hard yolk. I would definitely make these again.

  • Derek
    Apr 13, 2020

    Not sure how to adjust the recipe: in the ingredient list there are definite amounts of cheese and green onion stated. But in the directions it says "Sprinkle each (presumably ramekin) 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. " Two halves of the cheese