Bacon Egg Cups

Egg CupsWonderful, savory breakfast treat. They are a fast and easy breakfast solution. Great for making ahead for a breakfast on the go. This was posted as a solution to our crazy, rush mornings, running out of the house, kids in tow, trying to get kids to school and us to the office on time. I don’t recommend microwaving them from frozen as it dries them out and destroys the texture.


  • 4 slices, Bacon, thick cut
  • 4 Eggs
  • 2 sprigs Fresh Thyme
  • 1 Tbsp Parmesan Cheese, grated
  • Kosher Salt and Black Pepper to taste
  • 2 Tbsp chopped scallions


  1. Preheat oven to 375°F
  2. Par cook the bacon slices by frying them for 2-3 minutes. Remove from the skillet and drain on paper towels.
  3. Spray a metal muffin pan with cooking spray. Taking one slice of bacon at a time, wrap the inside of a muffin cup to create a ring. Repeat with the remaining slices of bacon.
  4. Whisk eggs together in a bowl then pour into each bacon lined cup. Sprinkle each egg with thyme leaves, parmesan cheese, kosher salt and pepper. Bake the egg cups for 10-15 minutes until the centers have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks.
  5. Carefully remove the bacon egg cups to a plate. Sprinkle the tops with the scallions and serve immediately with your choice of sides such as toast points, crispy potatoes or green salad.
  6. A little hot sauce on the side is also a great choice.