Bacon egg cups

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(37 votes)

Little ones can line the cups in a muffin tin with strips of streaky bacon and pour in a beaten egg mixture. Once baked, these bacon-wrapped eggy puffs are the perfect any breakfast!

Per serving: 155kcals, 11.3g fat (3.8g saturated), 0.8g carbs, 0.3g sugars, 12g protein, 0.1g fibre, 0.511g sodium

5 minutes
35 minutes
Difficulty: Easy
Serves: 12
Cooking spray
8 eggs
Salt and black pepper
60g Cheddar, grated
2 spring onions, sliced
12 slices of smoked streaky bacon


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and coat a 12-cup muffin tray with cooking spray.
  2. Add the eggs to a jug and season with salt and pepper. Whisk until beaten, then stir in the Cheddar and spring onions.
  3. Wrap each piece of bacon inside the sides of each muffin cup.
  4. Pour the egg mixture into each cup, filling about three-fourths of the way up.
  5. Bake for 30-35 minutes until the eggs are golden brown and set. Use a teaspoon or knife to scoop them out of the tin and serve hot.