Bacon egg cups are a delicious and convenient breakfast recipe perfect for eating on the go, enjoying for brunch or even snacking. Made with basil and parmesan, there’s no lack of flavor in these savory bites!

Bacon egg cups with basil on a wooden cutting board.
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These bacon wrapped egg cups date back to my paleo-ish days and experimenting with high protein breakfast options that both tasted good and could be eaten on the go — two important features since I was working outside of home back then.

The great thing about these egg muffins though is that while they fit that original intention, they’re also really great for brunching and snacking too. If you’re like me and need something around 3-4pm every day but are also trying to hit protein goals for the day, an egg cup wrapped in bacon is pretty much the ideal snack.

The basil and parmesan in this recipe makes them incredibly flavorful. That combination of smoky bacon, sharp parmesan cheese and fresh basil is perfect.

The recipe makes just six egg cups but it can easily be scaled up or down to fit your needs. It’s just as easy to make a single serving as it is to double or triple the batch to have bacon egg cups all week long or for a larger brunch gathering.

Bacon wrapped egg cups topped with shavings of parmesan cheese and fresh basil on a light blue plate.

Ingredients to make bacon egg cups

The egg cups can be made in either small ramekins or a muffin tin. For smaller portions, I prefer ramekins while a muffin tin is the best option for larger batches.

You’ll need the following ingredients:

  • Eggs
  • Bacon slices
  • Shallots — can swap with green onions
  • Fresh basil
  • Parmesan cheese
  • Salt & pepper

The shallots and basil are not necessary, they’re additional ingredients that level up the flavors but can be omitted if desired.

How to make bacon wrapped egg cups

Preheat the oven to 375°F. Grease small round ramekins or a muffin tin with baking spray.

Pre-cook the bacon slices for two minutes in the microwave on a plate lined with paper towels. This helps to render some of the fat from the bacon so the egg cups don’t end up super greasy as well as ensure the bacon and eggs are fully cooked at the same time.

Wrap one slice of the semi-cooked bacon around the inside of the ramekin or muffin tin. Crack an egg into the center of the bacon then layer the minced shallots, basil leaves and grated parmesan on top of the egg. Season with salt and pepper.

Place the egg cups in the oven and bake for about 15 minutes until the egg whites are just about set. Finish with a quick 2-3 minute broil to crisp up the edges of the bacon.

*Pro tip — If meal prepping for later meals. Undercook the egg cups by a few minutes so they aren’t overcooked when you reheat them.

Remove from the oven and let cool for a few minutes until you can easily pop out the egg cups to enjoy immediately or store for later. 

How to make ahead and store the egg cups

Make the bacon egg cups as directed, slightly undercooking them by a few minutes. Remove from the ramekin or muffin tin and let cool completely.

Once they’ve reached room temperature, transfer to an air-tight container and store in the refrigerator for up to 3-4 days. 

Reheat before serving. The easiest way is in a microwave, covered at 50% power so they don’t overcook and get rubbery.

Bacon egg cup with basil and parmesan on a wooden surface.

Different ways to make bacon egg cups

Other kinds of bacon — Try this recipe using turkey bacon, Canadian bacon or any another bacon variety if preferred. Note that if you use turkey bacon or any bacon made from a leaner cut of meat, you won’t have to pre-cook it.

Scrambled eggs — You can scramble the eggs instead of cracking a whole egg into the ramekin if preferred. To make the egg cups this way, crack the eggs into a small bowl and whisk together with the shallots, basil, parmesan, salt and pepper. Pour the scrambled egg mixture into the muffin tins lined with bacon.

Different cheeses — Instead of parmesan, use grated cheddar, goat cheese or feta. Adjust the seasonings to match the cheese you choose:

  • Green onions with cheddar cheese
  • Fresh oregano with feta
  • Fresh thyme or rosemary with goat cheese

Add veggies — Finely chopped peppers or baby greens are a great addition to the egg cups. The easiest way to do this is by taking the scrambled egg approach and adding them to the mixture.

These kale and feta egg bakes are a similar recipe great for any meal of the day and can easily be scaled up and down just like these bacon egg cups. If you happen to have a sous vide machine, these sous vide egg bites are another great variation.

Best way to serve

My preference is to enjoy these straight out of the oven while fresh and warm for breakfast. They go great with a quick and easy microwave English muffin and some fresh fruit on the side.

They’re also wonderful as a snack for both adults and kids. Serve with some fresh veggies on the side or a sliced apple and you’ve got a nicely balanced macronutrient afternoon snack to munch on.

Bacon wrapped egg cups on a plate with toast and strawberries.

Other egg breakfasts you’ll love

These open faced burger eggs benedict are an incredibly filling and delicious twist to the classic brunch item.

Portobello mushroom egg bakes can be enjoyed for breakfast just as easily as a lazy dinner. Savory breakfast lovers will flip for this recipe.

Looking for that perfect poached egg? Try it on top of these pumpkin bacon grits.

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5 from 51 votes

Bacon Egg Cups

Servings: 6
Prep: 10 minutes
Cook: 18 minutes
Total: 23 minutes
Bacon egg cups with basil on a wooden cutting board.
These bacon egg cups with parmesan and basil are a quick and easy savory breakfast or a high-protein snack great for meal prepping.

Ingredients 

  • 6 eggs
  • 6 slices bacon
  • 1 small shallot, minced
  • 2 tablespoons chopped fresh basil leaves
  • 1/2 cup parmesan, grated
  • salt and pepper

Instructions 

  • Preheat oven to 375 degrees.
  • The bacon slices on a paper towel lined plate. Cover with another sheet of paper towels and microwave for 2 minutes to partially cook the bacon and render some of the fat. Remove from microwave and set aside to cool.
  • Grease six small ramekins or a muffin tin with olive oil or baking spray.
  • Wrap each precooked bacon slice around the inside of the ramekins.
  • Crack an in the middle of each ramekin.
  • Layer the minced shallots, chopped basil and grated parmesan on top of the egg.
  • Garnish with salt & pepper.
  • Bake for about 15 until the egg white is set. Finish by broiling on high for 2-3 minutes to crisp up the edges of the bacon.

Nutrition

Serving: 2EGG CUPSCalories: 222kcalCarbohydrates: 7gProtein: 18gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 7gCholesterol: 212mgSodium: 751mgFiber: 1gSugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating




24 Comments

  1. 5 stars
    I love having these egg cups in the fridge for a snack I can just heat up. They’re so tasty and a great protein hit!

  2. 5 stars
    I love this on-the-go recipe! Nice combination of flavors and the saltiness of the cheese and the bacon perfectly blend with the egg. So yummy! Thanks for your recipe :)

  3. 5 stars
    For years eggs benedict was my favorite brunch dish, but recently due to doctor’s orders I’ve had to go low carb. I came across this recipe and I love it! Savory, satisfying, and very easy to make.

  4. 5 stars
    These bacon egg cups are so amazing! I just made perfectly delicious-looking eggs in crispy bacon. This made my breakfast. So excited to try these again! Thanks!

  5. These look so good! I’m confined to turkey bacon but I think it would work. Thanks for sharing, happy Saturday!

  6. I made these today for Mother’s Day brunch and they were a hit! Everyone agreed this recipe “was a keeper.”

  7. lol you should post more from the air. I imagine that’d become quite an expensive way to blog though. I’ve seriously always wanted to make breakfast egg cups but just haven’t for some stupid reason. These look great!

    1. I should do a lot more things half in the bag, it definitely keeps life more interesting ;)