Scrambled Egg Cups Bacon (Print version)

Fluffy baked eggs in muffin cups topped with crispy bacon strips for a tasty brunch side.

# What You'll Need:

→ Eggs & Dairy

01 - 6 large eggs
02 - 1/4 cup whole milk
03 - 1/4 cup shredded cheddar cheese
04 - Salt and black pepper, to taste

→ Meats

05 - 6 strips of bacon

→ Vegetables & Herbs

06 - 2 tablespoons chopped chives (optional)

→ Other

07 - Nonstick cooking spray

# Directions:

01 - Preheat the oven to 375°F. Lightly coat a 6-cup muffin tin with nonstick cooking spray.
02 - Cook the bacon strips in a skillet over medium heat until they begin to crisp but remain pliable, about 5 to 6 minutes. Drain on paper towels.
03 - Whisk together eggs, whole milk, shredded cheddar, salt, and pepper in a medium bowl until fully combined. Fold in chopped chives if desired.
04 - Pour the egg mixture evenly into each muffin cup, filling about three-quarters full.
05 - Twist each bacon strip into a loose spiral and place it atop each filled muffin cup.
06 - Bake in the preheated oven for 15 to 18 minutes until the eggs are set and lightly golden.
07 - Allow the cups to cool for 2 to 3 minutes before removing from the pan. Serve warm.

# Expert Tips:

01 -
  • Easy to prepare
  • Crowd-pleasing brunch side
02 -
  • Substitute cheddar with Swiss, feta, or your favorite cheese
  • Add chopped bell peppers, spinach, or mushrooms to the egg mixture for extra flavor
03 -
  • Use a whisk to blend the eggs and cheese thoroughly for fluffier egg cups
  • Twisting the bacon strips creates an elegant garnish and ensures even cooking
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