Description
These Cheddar Bacon Baked Egg Cups are a savory, protein-packed breakfast treat perfect for meal prep or a quick morning bite. Loaded with red bell pepper, yellow onion, chives, crispy turkey bacon, and sharp cheddar cheese, these egg cups bake up fluffy and flavorful in just 20 minutes. They’re easy to make, customizable, and great for on-the-go mornings.
Ingredients
Scale
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
Meat & Cheese
- 1/3 cup turkey bacon (or regular bacon), cooked and crumbled
- 1/3 cup shredded cheddar cheese
Other
- Nonstick cooking spray
Instructions
- Prep: Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin pan with nonstick cooking spray to ensure easy release of the egg cups. Alternatively, you can use silicone muffin cups with nonstick spray for easier removal.
- Make egg mixture: In a medium bowl, whisk together 9 large beaten eggs, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and cracked black pepper to your taste. Mix just until smooth, avoiding overmixing to keep the eggs from becoming too airy.
- Assemble muffins: Evenly distribute the finely diced red bell pepper, chopped yellow onion, finely chopped chives, crumbled turkey bacon, and shredded cheddar cheese among the prepared muffin cups. Pour the egg mixture evenly over the toppings in each cup.
- Bake: Place the muffin pan in the preheated oven and bake for 15 to 20 minutes, until the egg cups are lightly browned on the edges, firm to the touch, and cooked through. Remove the pan and place it on a wire rack to cool for 5 minutes. Carefully remove each egg cup from the pan, then serve warm or allow to cool completely on the rack.
Notes
- You can substitute turkey bacon with regular bacon or even cooked sausage for variation.
- For a vegetarian version, omit bacon and add extra vegetables or plant-based protein.
- These egg cups store well in the fridge for up to 4 days and can be reheated in the microwave.
- To prevent sticking, be sure to grease the muffin pan thoroughly.
- Add a pinch of smoked paprika or chili flakes to the egg mixture for a slight kick.
