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Bacon Egg Cups

Yields3 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

An egg wrapped in a blanket of bacon goodness. What a way to start the day!

 3 slices of your favourite bread(optional)
 6 rashes of cooked bacon
 ½ cup grated parmesan cheese
 6 eggs
 1 tsp black pepper
 1 spring onionfinely chopped
What are we cooking today?

Bacon Egg Cups are lush for breakfast or a snack on the go. All of the flavours work together for a salty, smokey taste sensation.

Getting started

Preheat oven to 180 C and spray a muffin tray.


Using the top of a jar or small cup, press out 6 circles of bread and place one each per muffin base.

(For a low-carb version, skip the bread entirely).


Wrap a rash of bacon inside each muffin cup.


Sprinkle parmesan cheese evenly into each muffin cup.


Crack an egg into each muffin cup on top of the parmesan.


Sprinkle each cup with cracked pepper.

And salt (optional as bacon is salty)


Place in the oven for about 13 minutes for a soft-boiled egg (a little runny) and 15 minutes or more to yield a hard-boiled egg consistency.


Remove from oven, sprinkle with spring onion and serve.

Annabelle's tips

Bacon Egg Cups can be prepared and made in batches. Simply let them cool and store in the fridge in an airtight container for up to 3 days.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 120
% Daily Value *
Total Fat 8g13%

Saturated Fat 2.8g14%
Cholesterol 121mg41%
Sodium 302mg13%
Potassium 121.33mg4%
Total Carbohydrate 2.23g1%

Dietary Fiber 0.16g1%
Sugars 0.40g
Protein 9.1g19%

Calcium 3%
Iron 5%
Vitamin D 52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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