Scrambled Egg Cups Bacon (Printable Version)

Fluffy baked egg cups topped with crispy bacon strips, an easy and tasty brunch addition.

# Components:

→ Eggs & Dairy

01 - 6 large eggs
02 - 1/4 cup whole milk
03 - 1/4 cup shredded cheddar cheese
04 - Salt, to taste
05 - Black pepper, to taste

→ Meats

06 - 6 strips of bacon

→ Vegetables & Herbs

07 - 2 tablespoons chopped chives (optional)

→ Other

08 - Nonstick cooking spray

# Method Steps:

01 - Preheat oven to 375°F. Lightly grease a 6-cup muffin tin with nonstick spray.
02 - Cook bacon strips in a skillet over medium heat until just crisp yet pliable, about 5-6 minutes. Drain on paper towels.
03 - In a bowl, whisk eggs, milk, cheddar cheese, salt, and pepper until blended. Fold in chopped chives, if using.
04 - Distribute egg mixture evenly into muffin cups, filling about three-quarters full.
05 - Twist each bacon strip into a loose spiral and place atop each filled muffin cup.
06 - Bake for 15-18 minutes, or until eggs are set and lightly golden on top.
07 - Allow to cool 2-3 minutes before carefully removing from the tin. Serve warm.

# Expert Advice:

01 -
  • Easy to prepare
  • Crowd-pleasing brunch side
02 -
  • Substitute cheddar with Swiss, feta, or your favorite cheese
  • For a vegetarian version, omit bacon or replace with vegetarian bacon strips
03 -
  • Use room temperature eggs for fluffier texture
  • Cook bacon until just pliable for easy twisting
Return