Bacon and Egg Cups

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Bacon and egg cups made from streaky bacon lined muffin tins filled with a mixture of egg, spinach, spring onion, parsley and cheese. A great way to boost your protein intake.

Four cooked Bacon and Egg Cups served on a small white plate

'Protein' has definitely become a buzz word in recent years. If you're looking for new ways to incorporate more protein into your meals, especially breakfast, then you will love these Bacon and Egg Cups. With 15g of protein per cup, a breakfast serving of two cups will provide you with 30g of protein - an excellent start to the day.

For another great high-protein breakfast, you'll love my Egg and Ham Breakfast Muffins or my High Protein, Freezer Friendly Breakfast Burritos.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Bacon and Eggs Cups

Ingredient notes:

The ingredients to make Egg and Bacon Cups on a wooden bench top

Bacon: Streaky bacon works best in this recipe. It's easy to cut, is uniform in shape and crisps up nicely in the tin.
Eggs: I used 10, Size-7 eggs to make this recipe. If your eggs are smaller you can use more, if they're bigger use less.
Spinach: Fresh or frozen spinach can be used. If using frozen be sure to defrost it first, then squeeze out the excess liquid before adding to the egg mixture.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 180ºC fan bake. Grease a 12 cup muffin tray with oil or line each cup with baking paper. Cut each strip of bacon in half lengthways with scissors. Line the sides of each muffin cup with the bacon and put any extra bits in the base.

Bacon strips being placed around the inside of the muffin tin

The egg mixture in a glass bowl for egg and bacon cups

In a large bowl, whisk the eggs. Add the chopped spinach, grated cheese, parsley, spring onion, salt and pepper. Stir to combine. Divide the egg mixture evenly between the bacon lined muffin cups.

Uncooked bacon and egg cups in a muffin tin on a wooden bench top

Bake for 20 minutes, or until the egg is cooked through. Sit for 10 minutes in the tin after cooking then remove.

Bacon and eggs cups placed inside the oven in a muffin tin

Cooked bacon and egg cups still on a muffin tin on a wooden bench top

Serve warm or leave to cool and place in an airtight container or ziplock bags, refrigerate for up to 4 days.

Recipe FAQs:

Can I make these with frozen spinach?

Yes, you can! Just make sure to thaw the spinach and squeeze out all the excess moisture before adding it to the cups. This will prevent the mixture from becoming too watery during baking.

What can I serve these bacon and egg cups with?

These bacon and egg cups are great on their own. You could also serve them with some avocado slices, or a light salad. They also pair well with breakfast potatoes or roasted veggies.

Storage:

Store any leftovers in an airtight container in the fridge for up to 4 days. Enjoy hot or cold.

These bacon and egg cups can also be frozen. Once cooked, allow to cool then place on a tray. Flash freeze for 2 hours until firm, then place in an airtight bag or container for up to three months. Allow to defrost before heating in the microwave or air fryer.

Top tips:

Place the muffin tin on a tray to catch any overflow or drips.
The egg will puff up quite high while cooking, but will shrink again once rested.
Swap the spinach for other green vegetables finely chopped like broccoli or courgette.

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Bacon and Eggs Cups

Yield: Makes 12 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Bacon and egg cups made from streaky bacon lined muffin tins filled with a mixture of egg, spinach, spring onion, parsley and cheese.

Ingredients

250g streaky bacon (6 rashers)
10 eggs
50g baby spinach, chopped
100g cheese, grated
Handful of chopped Italian parsley
1 spring onion, finely chopped
½ tsp salt
½ tsp white pepper

Instructions

Preheat the oven to 180ºC fan bake.
Grease a 12 cup muffin tray with oil or line each cup with baking paper.
Cut each strip of bacon in half lengthways with scissors. Line the sides of each muffin cup with the bacon and put any extra bits in the base.
In a large bowl, whisk the eggs. Add the chopped spinach, grated cheese, parsley, spring onion, salt and pepper. Stir to combine.
Divide the egg mixture evenly between the bacon lined muffin cups.
Bake for 20 minutes, or until the egg is cooked through. Sit for 10 minutes in the tin after cooking then remove.
Serve warm or leave to cool and place in an airtight container or ziplock bags, refrigerate for up to 4 days.

Notes

Place the muffin tin on a tray to catch any overflow or drips.
The egg will puff up quite high while cooking, but will shrink again once rested.
Swap the spinach for other green vegetables finely chopped like broccoli or courgette.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 184mgSodium: 567mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 15g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya