Bacon & Egg Breakfast Cups

Bacon & Egg Breakfast Cups


Prep Time:  20 minutes
Cook Time:  10 minutes
Ready In:  minutes


Yields or Serves:   Serves 6 to 12

[Total: 1   Average: 5/5]

When I have holiday guests I like to make this classic combination of bacon and eggs that are baked atop buttered bread slices in individual ramekins or muffin tins for a breakfast or brunch entrée.

  • 12 Thick Bacon Slices
  • 6 Slices White Or Wheat Bread
  • 5 Tablespoons Unsalted Butter (Melted)
  • 12 Large Eggs
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Preheat oven to 425 degrees.
  2. Generously grease 12 ramekins or a standard 12-cup muffin tin.
  3. In large-size sauté pan over a medium-low heat cook bacon in batches about 2 minutes per side until just starting to crisp. Remove from heat and transfer to paper towel to let cool.
  4. Cut bread into rounds that will fit on bottom of ramekins (or muffin cups). Brush both sides with melted butter. Place bread slice in each ramekin or muffin cup. Lay a bacon slice on top of bread. Carefully crack an egg on top of each bacon slice so that it fits the well. Season with kosher salt and pepper.
  5. Place in oven 8 to 10 minutes until eggs are cooked to your liking.
  6. Remove from oven and serve warm.
  7. Serves 6 to 12
  8. Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
  9. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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