Cheesy Bacon and Egg Cups

These Cheesy Bacon and Egg Cups are perfect for a light breakfast with fruit. They are packed with protein and cheesy goodness. Combine chopped spinach, shredded cheese, crumbled bacon and fluffy eggs to make a delightful breakfast or brunch.

When guests come to visit, I like to make something special for breakfast. I’ve made a variation of this recipe for years, sometimes including bacon and spinach, sometimes tomato and cheese, and sometimes sausage and onion. The combinations are endless, which is the main reason I like this recipe. It is so versatile.

Simply layer your favorite chopped veggies, meat and cheese in a muffin pan and pour the eggs over the top. Then bake it all in a 375 degree oven and watch them ‘rise and shine’. I also like to top the cups with fresh chopped chives and serve with a dollop of sour cream or some zesty salsa.

These Cheesy Bacon and Egg Cups are always a winner. This 30-minute meal can be made ahead of time and heated up for the early birds in your house. In a hurry, there’s no fork necessary, just grab one or two and Go!

Cheesy Bacon and Egg Cups

Recipe makes 6 egg cups.

• 1/2 cup chopped spinach leaves
• 1/2 cups shredded Colby Jack cheese
• 4 slices smoked bacon, cooked and crumbled
• 4 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt and pepper
• 1/2 teaspoon Italian seasonings
• 1 tablespoon chopped chives
• salsa, sour cream, shredded cheese for garnish

How to make Cheesy Bacon and Egg Cups?

• Preheat the oven to 375 degrees. Spray a 6 count muffin pan with cooking spray.
• Layer the first 3 ingredients in each muffin cup.
• Crack eggs into a medium bowl, add the milk and whisk until fluffy. Stir in salt, pepper and Italian seasonings. Pour egg mixture in each muffin cup to about 2/3 full. Top with chopped chives.

• Bake at 375 degrees for 12-14 minutes. Remove from the oven and allow to cool slightly.

These Cheesy Bacon and Egg Cups are so tasty when served with tomato salsa and a bit of sour cream. Or maybe you’d like a piece of toast and fruit with this cheesy bite of eggs? This fun recipe can surely be part of a spectacular weekend brunch or easy grab-and-go weekday breakfast.

Want more breakfast ideas? Check out these yummy ways to start your day, including Peanut Butter and Banana Muffins with Strawberry Jam, Hash Brown and Egg Bake, and Sweet Potato Streusel Muffins.

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Cheesy Bacon and Egg Cups

5 from 1 vote

Spinach, bacon, cheese and eggs come together to make a light, fluffy cup for breakfast or brunch.

Servings: 6 cups

Prep Time: 15 minutes mins

Cook Time: 14 minutes mins

Total Time: 29 minutes mins

Ingredients 

• 1/2 cup chopped spinach leaves
• 1/2 cups shredded Colby Jack cheese
• 4 slices smoked bacon, cooked and crumbled
• 4 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt and pepper
• 1/2 teaspoon Italian seasonings
• 1 tablespoon chopped chives
• salsa, sour cream, shredded cheese, for garnish

Instructions 

• Preheat the oven to 375 degrees. Spray a 6 count muffin pan with cooking spray.
• Layer the first 3 ingredients in each muffin cup.
  
• Crack eggs into a medium bowl, add the milk and whisk until fluffy. Stir in salt, pepper and Italian seasonings. Pour egg mixture in each muffin cup to about 2/3 full. Top with chopped chives.
  
• Bake at 375 degrees for 12-14 minutes. Remove muffin pan from the oven and allow to cool slightly.
  

Notes

Serve these tasty egg cups with tomato salsa, a dollop of sour cream or some extra shredded cheese for a delicious breakfast or brunch. This recipe makes 6 egg cups.