Cheesy Bacon and Egg Cups

These Cheesy Bacon and Egg Cups are perfect for a light breakfast with fruit. They are packed with protein and cheesy goodness. Combine chopped spinach, shredded cheese, crumbled bacon and fluffy eggs to make a delightful breakfast or brunch.

When guests come to visit, I like to make something special for breakfast. I’ve made a variation of this recipe for years, sometimes including bacon and spinach, sometimes tomato and cheese, and sometimes sausage and onion. The combinations are endless, which is the main reason I like this recipe. It is so versatile.

Simply layer your favorite chopped veggies, meat and cheese in a muffin pan and pour the eggs over the top. Then bake it all in a 375 degree oven and watch them ‘rise and shine’. I also like to top the cups with fresh chopped chives and serve with a dollop of sour cream or some zesty salsa.

These Cheesy Bacon and Egg Cups are always a winner. This 30-minute meal can be made ahead of time and heated up for the early birds in your house. In a hurry, there’s no fork necessary, just grab one or two and Go!

Cheesy Bacon and Egg Cups

Recipe makes 6 egg cups.

What’s needed:

• 1/2 cup chopped spinach leaves
• 1/2 cups shredded Colby Jack cheese
• 4 slices smoked bacon, cooked and crumbled
• 4 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt and pepper
• 1/2 teaspoon Italian seasonings
• 1 tablespoon chopped chives
• salsa, sour cream, shredded cheese for garnish

How to make Cheesy Bacon and Egg Cups?

• Preheat the oven to 375 degrees Fahrenheit. Spray a 6-count muffin pan with cooking spray.
• Layer the first 3 ingredients in each muffin cup.
• Crack eggs into a medium bowl, add the milk and whisk until fluffy. Stir in salt, pepper and Italian seasonings. Pour egg mixture in each muffin cup to about 2/3 full. Top with chopped chives.

• Bake at 375 degrees for 12-14 minutes. Remove from the oven and allow to cool slightly. Recipe makes 6 servings.

These Cheesy Bacon and Egg Cups are so tasty when served with tomato salsa and a bit of sour cream. Or maybe you’d like a piece of toast and fruit with this cheesy bite of eggs? This fun recipe can surely be part of a spectacular weekend brunch or easy grab-and-go weekday breakfast.

Want more breakfast ideas? Check out these yummy ways to start your day:

• Hash Brown and Egg Bake
• Grampa’s Pancakes
• Sweet Potato Streusel Muffins
• Crunchy French Toast
• Easy Sausage Gravy and Biscuits
• Banana Bread

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Cheesy Bacon and Egg Cups

5 from 1 vote

Spinach, bacon, cheese and eggs come together to make a light, fluffy cup for breakfast or brunch.

Servings: 6 servings

Prep Time: 15 minutes mins

Cook Time: 14 minutes mins

Total Time: 29 minutes mins

Ingredients 

• 1/2 cup spinach leaves, chopped
• 1/2 cups Colby Jack cheese, shredded
• 4 slices bacon, cooked and crumbled (smoked)
• 4 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt and pepper
• 1/2 teaspoon Italian Seasoning
• 1 tablespoon chives, chopped
• salsa, sour cream, shredded cheese, for serving

Instructions 

• Preheat the oven to 375 degrees. Spray a 6 count muffin pan with cooking spray.
• Layer the first 3 ingredients in each muffin cup.
• Crack eggs into a medium bowl, add the milk and whisk until fluffy. Stir in salt, pepper and Italian seasonings. Pour egg mixture in each muffin cup to about 2/3 full. Top with chopped chives.
  
• Bake at 375 degrees for 12-14 minutes. Remove muffin pan from the oven and allow to cool slightly.
  

Notes

Serve these tasty egg cups with tomato salsa, a dollop of sour cream or some extra shredded cheese for a delicious breakfast or brunch. This recipe makes 6 egg cups.

Nutrition

Calories: 159kcalCarbohydrates: 1gProtein: 9gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 145mgSodium: 411mgPotassium: 122mgFiber: 0.1gSugar: 1gVitamin A: 570IUVitamin C: 1mgCalcium: 113mgIron: 1mg