Cheddar Bacon Baked Egg Cups

overhead view of several egg bites on cooling rack

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4.24 from 13 votes

Cheddar Bacon Baked Egg Cups

Start your day with these delicious Cheddar Bacon Egg Bites! 🥓🧀🥚 Perfect for on-the-go breakfasts or brunch gatherings.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Mediterranean

Difficulty: Easy

Servings: egg cups

Calories: 75kcal

Author: Nora from Savory Nothings

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.

Video

Notes

Ingredient Notes: Use large eggs or swap each for two egg whites. Red bell pepper and onion add sweetness and crunch - sub with green pepper or shallots if desired. Chives give mild onion flavor; green onions work too. Use turkey or regular bacon. Cheddar adds creaminess; swap with Monterey Jack or Swiss.

Tips for Success: Grease the pan well (yes, even silicone liners) to prevent sticking. Finely chop veggies for even distribution. Don’t overbake - set but not dry is the goal! Let bites cool before removing to help them hold their shape.

Storage & Reheating: Refrigerate in an airtight container for up to 4 days. For longer storage, freeze on a baking sheet, then transfer to a freezer bag (up to 2 months). Reheat refrigerated bites in the microwave for 30 seconds, frozen for 1–1.5 minutes, or bake at 350°F until warmed through.

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