If you are looking for a delightful breakfast or brunch treat that’s as easy to make as it is delicious, this Cheddar Bacon Baked Egg Cups Recipe is about to become your new favorite. Imagine fluffy, savory egg cups packed with the perfect balance of smoky turkey bacon, sharp cheddar cheese, and fresh diced veggies that add color and zing. These little bundles of goodness are not only a feast for the taste buds but also incredibly convenient for busy mornings or meal prepping. Once you try this recipe, I promise these cheesy, hearty egg cups will be a staple in your kitchen rotation.
Ingredients You’ll Need
This Cheddar Bacon Baked Egg Cups Recipe uses a handful of simple ingredients that come together to create impressive flavors and textures. Each element plays a vital role—eggs for richness and structure, bell pepper and onion for a fresh crunch, chives adding a subtle oniony lift, bacon bringing savory crispness, and cheddar lending that creamy, melty finish. Ready to gather your essentials?
- Nonstick cooking spray: Ensures the egg cups come out perfectly without sticking, making cleanup easy.
- 9 large eggs (beaten): The base of the cups, providing that fluffy and tender bite we crave.
- 1/4 teaspoon garlic powder: Adds a mild, savory depth without overpowering the other flavors.
- 1/4 teaspoon salt: Enhances all the ingredients’ natural tastes, balancing the dish beautifully.
- Cracked black pepper (to taste): Gives just the right amount of peppery warmth to brighten each bite.
- 1 medium red bell pepper (deseeded and finely diced): Adds a pop of vibrant color and a touch of sweetness.
- 1 small yellow onion (finely chopped): Brings a mild onion flavor and a bit of texture contrast.
- 1/4 cup finely chopped chives: Offers a fresh, grassy note that complements the rich eggs and bacon.
- 1/3 cup turkey bacon (or regular bacon; cooked and crumbled): Provides smoky, savory crunch in every bite.
- 1/3 cup shredded cheddar cheese: Melts perfectly into the egg cups for creamy, cheesy goodness.
How to Make Cheddar Bacon Baked Egg Cups Recipe
Step 1: Prep Your Pan and Oven
Get started by preheating your oven to 375°F. Next, generously grease a 12-cup muffin pan with nonstick cooking spray. This step is crucial—skipping it could mean your eggs stick to the pan, and nobody wants that headache. Alternatively, using silicone muffin cups with a light spray will make removal even easier.
Step 2: Whisk Together the Eggs and Seasonings
Take 9 large eggs and beat them well in a medium bowl, then add 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and cracked black pepper to taste. Mix everything just until smooth—the goal here is to keep the mixture light without overworking the eggs, which could make the texture dense or rubbery. This careful balance leads to wonderfully tender egg cups.
Step 3: Assemble the Egg Cups
Time to layer in the flavor! Divide the finely diced red bell pepper, chopped yellow onion, chopped chives, crumbled turkey bacon, and shredded cheddar cheese evenly into each greased muffin cup. Then, pour the egg mixture over the toppings, filling each cup almost to the top. This layering ensures each bite has a perfect blend of ingredients.
Step 4: Bake Until Perfect
Pop the muffin pan into the oven and bake for 15 to 20 minutes. You’ll know they’re done when the egg cups are lightly browned around the edges, firm to the touch, and cooked through. After baking, set the pan on a wire rack and let the egg cups cool for about 5 minutes before gently removing them. They can be enjoyed warm or fully cooled—both ways are delicious.
How to Serve Cheddar Bacon Baked Egg Cups Recipe
Garnishes
Top your egg cups with a sprinkle of fresh herbs such as parsley or extra chives for a burst of color and fresh aroma. A dollop of sour cream or a few dashes of hot sauce can add creaminess or a spicy kick, elevating the flavor even more.
Side Dishes
These egg cups pair amazingly with fresh fruit like sliced melon or berries, offering a sweet contrast. For something heartier, serve alongside crispy hash browns or a mixed greens salad tossed in a light vinaigrette to balance richness with freshness.
Creative Ways to Present
Try serving the egg cups in mini muffin liners for a pop of color and easy portion control at brunch parties. You can also stack them on a platter garnished with extra bacon strips and chives for a tempting display that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover Cheddar Bacon Baked Egg Cups in an airtight container in the refrigerator for up to 4 days. This makes for a fantastic grab-and-go breakfast during busy mornings.
Freezing
These egg cups freeze beautifully! Place them in a single layer on a baking sheet to freeze for an hour, then transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months and defrost quickly when needed.
Reheating
To reheat, simply microwave your egg cups for about 30 to 60 seconds until warmed through, or pop them in a 350°F oven for 10-12 minutes if you prefer them heated more evenly with a little crispness on the edges.
FAQs
Can I use regular bacon instead of turkey bacon?
Absolutely! Regular bacon will add a richer, smokier flavor, which pairs wonderfully with the cheddar and veggies. Just make sure it’s cooked and crumbled beforehand, just like the turkey bacon.
Can I customize the vegetables in this recipe?
Yes, feel free to swap out the red bell pepper and onion for other veggies like spinach, mushrooms, or cherry tomatoes to suit your taste or pantry availability. Just chop them finely for even cooking.
How long do the Cheddar Bacon Baked Egg Cups keep in the fridge?
Stored properly in an airtight container, these egg cups stay fresh for up to 4 days. They make an ideal make-ahead breakfast option.
Can I make this recipe vegetarian?
To keep it vegetarian, simply omit the bacon and maybe add extra cheese or sautéed mushrooms for added flavor and texture. The egg cups will still be delicious and savory.
Are these egg cups gluten-free?
Yes! This recipe contains no gluten ingredients, making it a perfect protein-packed gluten-free breakfast or snack option.
Final Thoughts
I cannot recommend this Cheddar Bacon Baked Egg Cups Recipe enough for anyone who loves a tasty, easy-to-make breakfast that feels special. Whether it’s a busy weekday morning or a relaxed weekend brunch, these egg cups are a fantastic way to start your day with flavor, nutrition, and a little bit of comfort. Give them a try—I’m confident they’ll quickly become a beloved staple in your kitchen just like they did in mine!
Print
Cheddar Bacon Baked Egg Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 egg cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Cheddar Bacon Baked Egg Cups are a delicious and convenient breakfast option, loaded with savory turkey bacon, sharp cheddar cheese, fresh bell pepper, onion, and chives. Baked to golden perfection, these egg cups are easy to make ahead and perfect for busy mornings or meal prep.
Ingredients
Egg Mixture
- 9 large eggs (beaten)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Cracked black pepper (to taste)
Vegetables & Herbs
- 1 medium red bell pepper (deseeded and finely diced, about 1 cup)
- 1 small yellow onion (finely chopped, about 2/3 cup)
- 1/4 cup finely chopped chives
Other Ingredients
- 1/3 cup turkey bacon (or regular bacon; cooked and crumbled)
- 1/3 cup shredded cheddar cheese
- Nonstick cooking spray (for greasing pan)
Instructions
- Prep: Preheat your oven to 375°F. Generously grease a 12-cup muffin pan with nonstick cooking spray to ensure the egg cups release easily after baking. Alternatively, you can use silicone muffin cups with nonstick spray for even easier removal.
- Make egg mixture: In a medium bowl, whisk together the 9 large beaten eggs, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and cracked black pepper until just smooth. Avoid overmixing to prevent incorporating too much air, which can affect the texture.
- Assemble muffins: Distribute the finely diced red bell pepper, chopped yellow onion, chopped chives, cooked and crumbled turkey bacon, and shredded cheddar cheese evenly among the smeared muffin cups. Pour the egg mixture over the toppings in each cup, filling them evenly.
- Bake: Place the muffin pan in the preheated oven and bake for 15-20 minutes or until the egg cups are lightly browned around the edges, firm to the touch, and fully cooked through. Remove the pan and set it on a wire rack to cool for 5 minutes before carefully removing the egg cups. Serve warm or allow to cool completely on the wire rack before storing.
Notes
- Use silicone muffin cups for easier removal and less sticking, but always grease them with cooking spray.
- Feel free to substitute the turkey bacon with regular bacon if preferred.
- Make ahead tip: These egg cups store well in the refrigerator for up to 4 days and can be reheated in the microwave.
- You can add other vegetables like spinach or mushrooms to customize the flavor.
