Scrambled Egg Cups Bacon (Printable version)

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

# What you need:

01 - 6 large eggs

02 - 1/4 cup whole milk

03 - 1/4 cup shredded cheddar cheese

04 - Salt, to taste

05 - Black pepper, to taste

06 - 6 strips bacon

07 - 2 tablespoons chopped chives (optional)

08 - Nonstick cooking spray

01 - Preheat the oven to 375°F. Lightly grease a 6-cup muffin tin with nonstick cooking spray.

02 - Cook bacon strips in a skillet over medium heat for 5-6 minutes until beginning to crisp but still pliable. Drain on paper towels.

03 - Whisk together eggs, whole milk, shredded cheddar, salt, and black pepper in a mixing bowl. Stir in chopped chives if using.

04 - Pour egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.

05 - Twist each bacon strip into a loose spiral and place on top of each filled muffin cup.

06 - Bake in the preheated oven for 15 to 18 minutes until eggs are set and slightly golden.

07 - Allow egg cups to cool for 2 to 3 minutes before carefully removing them from the muffin tin. Serve warm.

01 -

You can prep them ahead and pop them in the oven when guests arrive, no flipping or stirring required
The bacon crisps up perfectly on top while the eggs stay fluffy underneath, like getting two textures in one bite

02 -

Do not overfill the muffin cups or the eggs will spill over the sides and make a mess in your oven. Three quarters full is the sweet spot
If your bacon is too crispy before baking, it will burn on top of the eggs. Keep it just underdone and let the oven finish the job

03 -

Crack your eggs into a separate bowl first so you can fish out any shell pieces before they end up in the muffin tin
Let the bacon cool for a minute after cooking so it is easier to twist without burning your fingers