Cheddar Bacon Baked Egg Cups are an easy, delicious breakfast recipe you can meal prep or make ahead and freeze. Packed with protein and healthy vegetables!
I’m not the most creative person when it comes to savory breakfasts, to be honest. And especially not with make ahead options.
But egg cups? Egg muffins? Crustless quiche? Whatever you call them. So easy to make and absolutely delicious!
I make them ahead in bigger batches and freeze them for easy meal prep, such a life saver on those busy mornings with the kids!
Cooking tips
Grease the muffin cups: Seriously, oil the cups. Or you’ll resent yourself.
You can technically bake these in nonstick silicone liners, but I really don’t want to bake in silicone because I’m special like that.
Chop well: Chopping everything evenly and small enough does three things:
- it helps distribute all the mix-ins evenly
- it makes the egg cups easier to eat if everything is bite-sized
- everything cooks evenly
Baking time: These dry out terribly if overbaked, so make sure you bake them until they’re just set. The exact baking time really depends on the exact size of your muffin cups and how hot your oven runs.
Freezer instructions
Generally, these take 15-20 minutes to bake.
- cool down, then place on a lined baking sheet in a single layer. freeze for 1-2 hours or until firm before placing into bags or containers to freeze
- use bags or containers suitable for freezing and label with the name and use-by date (freeze for up to 3 months)
To defrost, heat in the oven (or in the microwave if you’re not a weirdo like I am) until piping hot all the way through before eating
Serving ideas
These are really versatile! You can make a fully balanced meal, or go low carb/keto with your sides (why though, sadness).
Here are some of our favorite sides:
- some fruit salad and toast/bread/bagel
- a breakfast salad! no really, a chopped salad of cucumber/tomatoes/avocado is so delicious, but I have this more during the summer
- nuts and cheese, if you need some no-reheat ideas for a to-go breakfast
- avocado is one of my favorite sides with all things eggs – which is also why I put them together in my Avocado Egg Salad. A chunky avocado salsa or a black bean salsa with avocado and mango is so good with the egg cups, and so is guacamole!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Cheddar Bacon Baked Egg Cups
Recipe details
Ingredients
- 8 large eggs beaten
- 1 red pepper deseeded and diced
- 1 small onion chopped
- ¼ cup chopped chives
- ⅓ cup chopped turkey bacon OR regular bacon
- ⅓ cup shredded cheddar cheese
- salt & pepper to taste
Instructions
- Preheat the oven to 375°F and grease a 12 cup muffin pan well (do not skip greasing; OR use 12 silicone muffin cups).
- Mix all ingredients for the egg muffins together in a medium bowl. Evenly divide between the prepared muffin cups.
- Bake for 15-20 minutes, or until the egg muffins are firm to the touch and cooked through.
Notes
Freezer instructions
- cool down, then place on a lined baking sheet in a single layer. freeze for 1-2 hours or until firm before placing into bags or containers to freeze
- use bags or containers suitable for freezing and label with the name and use-by date (freeze for up to 3 months)
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