These Easy Egg Cups are a fantastic breakfast option! They’re quick to make, full of protein, and perfect for busy mornings. These egg muffins contain bacon, cheese, and green onions for a tasty breakfast that’s also low in carbs.
Table of Contents
You can have these ready in just 25 minutes!
Why You’ll Love This Recipe
- High in Protein – Keeps you feeling full longer
- Customizable – Add your favorite ingredients
- Great for Meal Prep – Make ahead for quick breakfasts
- Quick & Simple – Ready in under 30 minutes
What You’ll Need (Makes 6 Egg Cups)
For the Egg Mix:
- 6 large eggs
- 1/4 cup grated parmesan cheese
- 1/4 cup heavy cream
- Salt & pepper
For the Filling:
- 4 cooked bacon strips, chopped
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped green onions
Other Options:
- Try turkey sausage or ham instead of bacon
- Add diced peppers, mushrooms, or spinach for vegetables
- Sprinkle with red pepper flakes for spice
How to Make Them
Step 1: Heat the Oven
- Heat your oven to 340°F (170°C)
- Grease a 6-cup muffin tin with butter or cooking spray
- Tip: Silicone muffin liners make cleanup easier
Step 2: Mix the Eggs
- In a bowl, mix eggs, parmesan cheese, heavy cream, salt, and pepper until smooth
- Tip: Whisk for 1-2 minutes to make eggs fluffier
Step 3: Put Together the Egg Muffins
- Divide bacon, cheddar cheese, and green onions evenly between muffin cups
- Pour the egg mixture over the fillings, filling each cup about 3/4 full
- Tip: Add extra cheese on top if you like it cheesier
Step 4: Bake the Egg Cups
- Bake at 340°F (170°C) for 20-25 minutes, until set in the middle
- Let cool for 5 minutes before serving
- Note: Egg muffins will puff up while baking and shrink a bit when cooling – this is normal
Step 5: Serve & Enjoy!
- Enjoy warm or store for later
- Serve with avocado slices, fruit, or toast for a complete breakfast
- Serving idea: Try with salsa, hot sauce, or sour cream
Timing & Nutrition
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Total Time: 25-30 minutes
- Calories: About 180 per egg cup
- Protein: About 12g
- Carbs: About 2g
- Fat: About 14g
Helpful Tips & Variations
- Dairy-Free Option: Use coconut milk instead of cream and skip the cheese
- Extra Crunch: Add chopped bell peppers or onions
- Vegetarian Version: Replace bacon with sautéed mushrooms and spinach
- More Protein: Add cooked sausage or shredded chicken
Frequently Asked Questions
Can I make these egg cups ahead of time?
Yes! These egg cups are perfect for meal prep. Make a batch on Sunday and enjoy them throughout the week.
How long do egg cups last in the refrigerator?
Store in an airtight container for up to 4 days in the refrigerator.
Can I freeze these egg cups?
Absolutely! Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
What’s the best way to reheat egg cups?
Microwave for 30 seconds or heat in a 350°F oven for 5-7 minutes until warm.
Are these egg cups keto-friendly?
Yes! With only 2g of carbs per cup, they’re perfect for keto diets.
Watch Our Video Tutorial
Keywords: easy breakfast recipes, egg cups, breakfast meal prep, high protein breakfast, keto breakfast, low carb breakfast, quick breakfast ideas, bacon egg muffins, make-ahead breakfast
