Scrambled Egg Cups Bacon

I first stumbled onto these scrambled egg cups on a morning when I had too many people at my breakfast table and not enough hands to flip individual omelets. Baking the eggs in a muffin tin turned out to be the trick that saved the whole meal, and those crispy bacon spirals on top? Pure genius that came from a happy accident when I ran out of counter space and just plopped the bacon right on top before sliding everything into the oven.

The first time I made these for a family brunch, my niece grabbed three before anyone else got to the table. She said they felt like eating a fancy restaurant breakfast but in a fun little package she could hold. That is when I knew this recipe was a keeper.

Ingredients

• Large eggs: The foundation here, and I always crack them into a separate bowl first to catch any shell bits before they ruin the whole batch
• Whole milk: This makes the eggs creamy and soft instead of rubbery. I tried skim once and regretted it immediately
• Shredded cheddar cheese: Sharp cheddar gives the best flavor, but honestly whatever cheese you have works. I have used Swiss, pepper jack, even crumbled feta when that is all I had
• Salt and pepper: Season generously because eggs can taste flat without enough
• Bacon strips: Look for strips that are evenly thick so they cook at the same rate. I learned this after ending up with some burnt and some floppy
• Chopped chives: Optional but they add a fresh bite that cuts through the richness. Green onions work too if that is what you have on hand
• Nonstick cooking spray: Do not skip this or you will be scraping egg cups out of the tin with a butter knife, trust me

Instructions

Get Your Oven and Pan Ready:

Preheat your oven to 375°F and give that muffin tin a good coat of nonstick spray. I mean really get in there, especially the corners where the eggs like to stick. The smell of the oven warming up always gets everyone asking what is for breakfast.

Cook the Bacon Just Right:

In a skillet over medium heat, cook your bacon strips until they are just starting to get crispy but still bendy, about 5 to 6 minutes. You want them pliable enough to twist. Drain them on paper towels and resist the urge to eat one right there. I rarely succeed at this part.

Mix the Egg Goodness:

Whisk together the eggs, milk, cheddar, salt, and pepper in a bowl until everything is combined and a little frothy. If you are adding chives, stir them in now. The mixture should look sunny and inviting.

Fill and Top:

Pour the egg mixture into each muffin cup, filling them about three quarters full. They will puff up a bit as they bake. Then twist each bacon strip into a loose spiral and lay it right on top of the egg. It looks fancy but takes zero skill.

Bake Until Golden:

Slide the pan into the oven and bake for 15 to 18 minutes. You will know they are done when the eggs are set in the middle and the edges are turning a light golden color. The bacon will be sizzling and crispy on top, and your kitchen will smell incredible.

Cool and Serve:

Let the cups sit in the pan for 2 to 3 minutes before you try to pop them out. They need a moment to firm up or they will fall apart. Run a butter knife around the edges if they are being stubborn, then serve them warm while they are still fluffy.

Save

I made these the morning after my friend stayed over following a late night of catching up. She wandered into the kitchen still in her pajamas, saw these coming out of the oven, and said it felt like being at a bed and breakfast. That compliment made my whole week.

Making Them Your Own

You can toss in chopped bell peppers, spinach, or mushrooms right into the egg mixture for extra flavor and color. I have also swapped the cheddar for crumbled feta or shredded Swiss depending on what is in the fridge. If you want a vegetarian version, just skip the bacon or use those plant based strips. They work surprisingly well.

Serving Ideas That Clicked

These egg cups are perfect next to fresh fruit or a pile of buttered toast. I have also served them with a little dish of salsa or hot sauce on the side for people who like a kick. They are sturdy enough to pack for a picnic or a potluck brunch too.

Keeping Them Fresh

If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat them in the microwave for about 30 seconds or pop them back in a 350°F oven for a few minutes to crisp up the bacon again.

Last Minute Helpful Thoughts

A few things I wish I had known the first time I made these.

• Grease the muffin tin really well or you will regret it when you try to get the cups out
• Use a silicone muffin pan if you have one, they pop out like a dream
• If you are making these for a crowd, double the recipe and use a 12 cup tin. They disappear fast

Save

These little egg cups have become my go to whenever I need something easy that still feels special. I hope they make your mornings a little easier and a lot more delicious.

Recipe Questions & Answers

→ How do I prevent the egg cups from sticking?

Lightly grease the muffin tin with nonstick cooking spray before pouring the egg mixture to ensure easy removal.

→ Can I use a different cheese?

Absolutely, try Swiss, feta, or any preferred cheese to change the flavor profile.

→ What’s the best way to cook the bacon strips?

Cook bacon over medium heat until just beginning to crisp yet still pliable, then twist before placing on top.

→ Can I add vegetables to the egg mixture?

Yes, chopped bell peppers, spinach, or mushrooms can be folded into the eggs for added flavor and nutrition.

→ How long should the egg cups bake?

Bake for 15-18 minutes until the eggs are set and lightly golden on top.