Bacon and Cheese Baked Egg Cups
Bacon and Cheese Baked Egg Cups
Ingredients
For the Egg Cups
- 8 large eggs
- 1/4 cup milk, any kind
- 6 strips bacon, cooked until crispy and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 tablespoon fresh chives, chopped, for garnish (optional)
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin with cooking spray, ensuring all cups are well coated to prevent sticking.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 3 min
- 3
Evenly distribute the crumbled cooked bacon and shredded cheddar cheese among the 12 muffin cups. Each cup should have a small layer of bacon and cheese at the bottom.
⏱️ 4 min
- 4
Carefully pour the egg mixture over the bacon and cheese in each muffin cup, filling them about three-quarters full. Be careful not to overfill.
⏱️ 3 min
- 5
Bake for 18 to 22 minutes, or until the egg cups are set and lightly golden brown around the edges. The centers should no longer be jiggly.
⏱️ 20 min•🌡️ 350
- 6
Remove the muffin tin from the oven and let the egg cups cool in the tin for 5 minutes before carefully removing them with a spoon or small spatula. Garnish with fresh chopped chives, if desired, and serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bacon and Cheese Baked Egg Cups
Ingredients
For the Egg Cups
- 8 large eggs
- 1/4 cup milk, any kind
- 6 strips bacon, cooked until crispy and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 tablespoon fresh chives, chopped, for garnish (optional)
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin with cooking spray, ensuring all cups are well coated to prevent sticking.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 3 min - 3
Evenly distribute the crumbled cooked bacon and shredded cheddar cheese among the 12 muffin cups. Each cup should have a small layer of bacon and cheese at the bottom.
⏱️ 4 min - 4
Carefully pour the egg mixture over the bacon and cheese in each muffin cup, filling them about three-quarters full. Be careful not to overfill.
⏱️ 3 min - 5
Bake for 18 to 22 minutes, or until the egg cups are set and lightly golden brown around the edges. The centers should no longer be jiggly.
⏱️ 20 min•🌡️ 350 - 6
Remove the muffin tin from the oven and let the egg cups cool in the tin for 5 minutes before carefully removing them with a spoon or small spatula. Garnish with fresh chopped chives, if desired, and serve warm.
⏱️ 5 min