Scrambled Egg Cups Bacon (Printable View)

Fluffy baked egg cups with cheddar and crispy bacon strips, perfect for an easy brunch side.

# What You'll Need:

→ Eggs & Dairy

01 - 6 large eggs
02 - 1/4 cup whole milk
03 - 1/4 cup shredded cheddar cheese
04 - Salt and black pepper to taste

→ Meats

05 - 6 strips bacon

→ Vegetables & Herbs

06 - 2 tablespoons chopped chives (optional)

→ Other

07 - Nonstick cooking spray

# How To Make It:

01 - Preheat the oven to 375°F. Lightly grease a 6-cup muffin tin with nonstick cooking spray.
02 - Cook bacon strips in a skillet over medium heat until beginning to crisp but still flexible, about 5-6 minutes. Drain on paper towels.
03 - Whisk together eggs, whole milk, shredded cheddar cheese, salt, and pepper in a bowl until well combined. Stir in chopped chives if using.
04 - Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
05 - Twist each bacon strip into a loose spiral and place atop each filled muffin cup.
06 - Bake for 15-18 minutes until eggs are set and lightly golden.
07 - Let rest for 2-3 minutes before removing the egg cups from the tin. Serve warm.

# Expert Advice:

01 -
  • Easy and quick preparation
  • Gluten-Free crowd-pleaser
02 -
  • Substitute cheddar with Swiss, feta, or your favorite cheese
  • For a vegetarian version, omit the bacon or replace with vegetarian bacon strips
03 -
  • Use fresh eggs for the fluffiest texture
  • Do not overcook the bacon to keep it pliable for twisting
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