Bacon and Egg Cups

Prep Time 10 minutes Cook Time 20–25 minutes Total Time 30–35 minutes Difficulty Easy Yield 6 bacon and egg cups Cuisine American Ingredients 12 slices bacon 6 large eggs ½ cup shredded cheddar cheese 2 tablespoons chopped green onions 2 tablespoons diced bell pepper 1 tablespoon chopped fresh parsley Salt, to taste Freshly ground black

Equipment

• Standard 6-cup or 12-cup muffin tin
• Mixing bowl
• Knife
• Cutting board
• Measuring spoons
• Oven
• Cooling rack

Ingredients

• 12 slices bacon
• 6 large eggs
• ½ cup shredded cheddar cheese
• 2 tablespoons chopped green onions
• 2 tablespoons diced bell pepper
• 1 tablespoon chopped fresh parsley
• Salt, to taste
• Freshly ground black pepper, to taste
• ½ teaspoon garlic powder (optional)
• ¼ teaspoon smoked paprika (optional)
• Non-stick cooking spray

Instructions

Step 1: Prepare the Oven

1. Preheat your oven to 375°F (190°C) .
2. Lightly grease the muffin tin with non-stick cooking spray to prevent sticking.

Step 2: Shape the Bacon

1. Line each muffin cup with two slices of bacon.
2. Arrange them in a crisscross pattern so they cover the bottom and sides of each cup.
3. The bacon will shrink while baking, so overlapping the slices helps create a sturdy cup.

Step 3: Add the Fillings

1. Sprinkle a small amount of shredded cheddar cheese into the bottom of each bacon cup.
2. Add diced bell peppers and chopped green onions.
3. These vegetables add freshness, color, and extra flavor without overpowering the eggs.

Step 4: Crack the Eggs

1. Carefully crack one egg into each bacon-lined cup.
2. If your eggs are particularly large, crack them into a small bowl first before gently pouring them into the muffin cups.
3. Season each egg with:
4. Salt
5. Black pepper
6. Garlic powder
7. Smoked paprika
8. Top with chopped parsley.

Step 5: Bake

1. Bake for 20–25 minutes depending on your preferred egg texture.
2. Cooking guide:
3. 18–20 minutes: Soft yolk
4. 21–23 minutes: Jammy yolk
5. 24–25 minutes: Firm yolk
6. The bacon should be crispy around the edges while the egg whites become fully set.

Step 6: Cool

1. Allow the bacon and egg cups to cool inside the pan for about 5 minutes .
2. Run a butter knife around the edges to loosen them before carefully removing.
3. Serve warm.

Notes

Store cooled Bacon and Egg Cups in an airtight container in the refrigerator for up to 4 days .

Nutrition

Calories: 235 · Protein: 16g · Fat: 18g · Carbohydrates: 2g · Saturated Fat: 7g · Fiber: 0g · Sugar: 1g · Sodium: 620mg