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
- nonstick cooking spray
- 9 large eggs beaten
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- cracked black pepper to taste
- 1 medium red bell pepper deseeded and finely diced (about 1 cup)
- 1 small yellow onion finely chopped (about ⅔ cup)
- ¼ cup finely chopped chives
- ⅓ cup turkey bacon OR regular bacon; cooked and crumbled
- ⅓ cup shredded cheddar cheese
Instructions
- Prep: Preheat oven to 375°F and generously grease a 12 cup muffin pan well using nonstick cooking spray (do NOT skip greasing; OR use a silicone muffin cups and nonstick spray for easiest release).
- Make egg mixture: Mix 9 large eggs, ¼ teaspoon garlic powder, ¼ teaspoon salt and cracked black pepper together in a medium bowl JUST until smooth. Do not overmix, or too much air will be incorporated.
- Assemble muffins: Evenly divide 1 medium red bell pepper (finely diced), 1 small yellow onion (finely diced), ¼ cup finely chopped chives, ⅓ cup turkey bacon and ⅓ cup shredded cheddar cheese between greased muffin cups. Evenly pour egg mixture on top.
- Bake: Bake for 15-20 minutes, or until egg muffins are lightly browned around the edges, firm to the touch and cooked through. Set pan on a wire rack to cool for 5 minutes, then remove egg muffins from pan and either serve warm or allow to fully cool on wire rack.
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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