These Bacon and Cheese Egg Cups are the perfect way to serve eggs to a crowd! This recipe makes twelve adorably portable egg cups – perfect for a glamorous brunch or breakfast on-the-go!
This is such an easy dish to make: just whisk eggs, salt, pepper, grated cheese, crispy bacon, and chives together in a bowl, then ladle the mixture into a muffin tin. So simple!
For my Brunch at the Barn, I wanted an egg dish that would transport well. My friend Eric taught me this egg cup method years ago. I used to make them all the time but I haven’t hosted a brunch in several years. They’re just as delicious and easy to make as I remember and they traveled much better than, say, poached eggs would.
They egg cups have the most fabulous texture – almost like a lazy person’s soufflé! They puff up delightfully in the oven and they will fall slightly as they cool and that’s just fine. They are great served room temperature, making them perfect for entertaining if you love hosting brunch like me!
Bacon and Cheese Egg Cups
5-6 slices thick-cut bacon
12 farm fresh eggs
8 oz cheddar cheese, grated
1 Tbsp chives, chopped
Sea salt, black pepper
- Preheat oven to 350 degrees. Spray a muffin tin with nonstick spray.
- Cut bacon into lardons and fry in a nonstick skillet over medium heat until crispy. Remove with a slotted spoon and let drain on a paper towel.
- Beat eggs in a large bowl. Season eggs with sea salt and black pepper. Stir in crispy bacon, grated cheddar, and chopped chives.
- Ladle into twelve muffin cups. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Watch me make it:
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Read more about Brunch at the Barn here. Watch the episode here:
Always eat breakfast,
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