Cheddar Bacon Baked Egg Cups are an easy and delicious breakfast recipe you can meal prep or make ahead and freeze. They are filled with protein and healthy vegetables – a quick, easy and nutritious recipe the whole family will love.
The first time I had egg muffins was when my parents and youngest brothers came around to make us brunch shortly after we had our first baby.
Actually, my mom added bacon to the muffin cups as little “crusts” and that is amazing. But I only had chopped bacon in my freezer, so that’s what you’re getting today.
Watch me make these mini crustless quiches:
Cheddar Bacon Baked Egg Cups
I’m not the most creative person when it comes to savory breakfasts, to be honest.
Especially not with meal prep! I can make (and eat) all the overnight oats, but savory meal prep breakfasts? Not easy. Even though I really love omelettes!
But egg cups? Egg muffins? Crustless quiche? I mean, whatever you call them. So easy to make and absolutely delicious!
Plus… My kids love this. Always a win.
Tips to make the best bakes egg cups:
Grease the muffin cups
Seriously, oil the cups. Or you’ll resent yourself.
Wait – can I bake eggs in cupcake liners?
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 the mix-ins small enough
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
Don’t overbake the egg muffins
These dry out terribly if overbaked, so make sure you bake them until they’re just set.
How long do you bake egg cups?
This really depends on the exact size of your muffin cups and how hot your oven runs.
Generally, these take 15-20 minutes to bake.
How to freeze egg muffins:
These are so handy to have in the freezer!
- 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.
What to have with baked egg cups for breakfast:
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 and toast/bread/bagel
- a breakfast salad! no really, a chopped salad of cucumber/tomatoes/peppers 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
Grab the printable recipe here:
Ingredients
- 8 large eggs, beaten
- 1 red pepper, deseeded and diced
- 1 small onion, chopped
- 1/4 cup chopped chives
- 1/3 cup chopped turkey bacon, OR regular bacon
- 1/3 cup shredded cheddar cheese
- salt & pepper, to taste
Instructions
- Preheat the oven to 375°F and grease a 12 cup muffin pan well (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
To Freeze:
- 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)