Bacon Cheddar Egg Cups
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Back when mornings meant early buses and chores before sunrise, breakfast had to be hot, hearty, and quick. These bacon cheddar egg cups are my modern answer—everything you love about a classic Midwestern farmhouse breakfast tucked neatly into a muffin tin. Eggs, smoky bacon, and sharp cheddar come together in tidy, low‑carb portions that feel just as comforting as the big skillet breakfasts of Sunday brunch, but with the convenience of grab‑and‑go.
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They’re perfect for busy weekdays, overnight guests, or anyone cutting back on bread but still craving a breakfast that feels like home.
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Serve them warm on their own, or add simple sides: fresh berries for brightness, sliced tomatoes or cucumbers for a refreshing touch, or sautéed greens for heartier appetites. For guests not watching carbs, a slice of toast or a biscuit rounds things out. And of course, coffee, tea, or a glass of milk makes the meal complete.
Bacon Cheddar Egg Cups
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Eggs | 10 large | |
| Bacon | 8 thick‑cut slices (or 10 regular) | Cooked, crumbled |
| Cheddar cheese | 1 cup | Shredded, sharp |
| Heavy cream | ¼ cup | Or half‑and‑half |
| Garlic powder | ¼ tsp | |
| Onion powder | ¼ tsp | |
| Kosher salt | ½ tsp | Adjust to taste |
| Black pepper | ¼ tsp | |
| Green onion/chives | 2 tbsp | Optional |
| Nonstick spray or butter | — | For greasing muffin tin |
Directions
- Preheat oven to 375°F (190°C). Grease a 12‑cup muffin tin.
- Cook bacon until crisp; drain and crumble.
- In a bowl, whisk eggs with cream, garlic powder, onion powder, salt, and pepper.
- Stir in cheese, bacon, and green onion/chives.
- Divide mixture evenly into muffin cups (about ¾ full).
- Bake 15–18 minutes, until set and lightly golden.
- Cool 5 minutes, then loosen edges and lift out. Serve warm.
Storage: Refrigerate up to 4 days or freeze for longer. Reheat in microwave (20–30 seconds) or low oven until warmed through.
