🧁 Baked Cheese and Bacon Egg Cups
📝 Ingredients (makes 6–12 cups):
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6–12 large eggs (1 per muffin cup)
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6 strips of cooked bacon (halved or crumbled)
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1/2 to 1 cup shredded cheese (cheddar, mozzarella, Swiss, or a mix)
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Salt and pepper, to taste
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Optional add-ins:
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Chopped spinach or kale
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Diced bell peppers or onions
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Cherry tomato halves
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Green onions or herbs
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👩🍳 Instructions:
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Preheat Oven:
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Set to 375°F (190°C).
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Prep the Muffin Tin:
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Lightly grease a nonstick muffin tin or line with silicone baking cups.
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Assemble the Cups:
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Place a bit of shredded cheese at the bottom of each muffin cup.
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Add crumbled or halved cooked bacon.
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Add optional veggies if using (avoid overly wet ingredients).
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Crack an egg into each cup, or beat all eggs in a bowl and pour evenly if you prefer a frittata-style texture.
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Season each with a pinch of salt and pepper.
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Bake:
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Bake for 15–18 minutes for runny yolks, or 20–22 minutes for firm, fully cooked eggs.
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Let cool slightly before removing with a spoon or butter knife.
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Serve or Store:
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Enjoy warm, or let cool completely and store in an airtight container in the fridge for up to 4 days.
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Reheat in the microwave for 20–30 seconds.
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🧀 Variations:
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Keto crust: Line cups with bacon slices to form a “crust.”
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Mini omelet style: Whisk eggs and mix in cheese, bacon, and veggies before pouring into cups.
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Add a dash of hot sauce or sprinkle with paprika for a little kick.
Would you like a freezer-friendly version or a dairy-free alternative?