Baked Cheese and Bacon Egg Cups are a perfect breakfast or brunch treat that combines the savory goodness of crispy bacon, melted cheese, and fluffy eggs. These delightful cups are not only easy to prepare but also versatile enough to customize to your taste. Whether you’re planning a family breakfast, a meal prep idea, or an on-the-go snack, these egg cups will satisfy your cravings. Packed with protein and flavor, they are ideal for starting your day with a burst of energy.
Ingredients:
- 6 large eggs
- 6 slices of bacon
- ½ cup shredded cheddar cheese (or your favorite cheese)
- ¼ cup chopped spinach (optional)
- ¼ cup diced bell peppers (optional)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Non-stick cooking spray or a muffin tin liner
Instructions:
- Preheat your oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with non-stick cooking spray or line it with muffin tin liners to prevent sticking.
- Cook the bacon slices in a skillet over medium heat until they are partially cooked but still pliable. Avoid overcooking as they will finish cooking in the oven. Once done, place them on a paper towel to drain excess grease.
- Wrap each slice of bacon around the inside edge of each muffin cup to form a circular border. This will create a “bacon nest” for the egg mixture.
- In a mixing bowl, crack the eggs and whisk them until well combined. Add garlic powder, onion powder, smoked paprika, salt, and black pepper to the eggs, and whisk again to incorporate the seasonings.
- Stir in the shredded cheddar cheese, chopped spinach, and diced bell peppers for extra flavor and texture. You can adjust the quantity of add-ins based on your preference or dietary needs.
- Carefully pour the egg mixture into the prepared muffin cups, ensuring the bacon remains in place. Fill each cup about three-quarters full to allow room for the eggs to rise.
- Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the eggs are set and the tops are slightly golden.
- Remove the muffin tin from the oven and let the egg cups cool for 2–3 minutes before gently removing them with a spatula or by lifting the liners.
- Serve your baked cheese and bacon egg cups warm as they are, or garnish them with fresh herbs like parsley or chives for an added touch.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the egg cups for 20–30 seconds or warm them in the oven at 350°F (175°C) for about 5 minutes.
Enjoy these delectable Baked Cheese and Bacon Egg Cups as a quick breakfast, a protein-packed snack, or even a party appetizer. With their rich flavors and simple preparation, they are sure to become a favorite in your kitchen!