bacon and egg cups

Make Ahead Bacon and Egg Cups

Looking for a make-ahead breakfast idea? This easy bacon and egg cups for breakfast can be made one afternoon and used for breakfast for the next few days. Simply reheat in the microwave and breakfast is ready. 
Course Breakfast
Cuisine American
Keyword bacon and egg cups
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 86kcal


  • 1/2 C Cherry Tomatoes quartered
  • 1/4 C Shredded Cheese I used colby, use whatever is on hand
  • 2 slices bacon chopped and cooked
  • 1/4 C Spinach chopped
  • 12 Eggs Whisked


  • PREHEAT oven to 350°.
  • In a large bowl whisk eggs.
  • Pour eggs into pre-greased muffin tin.
  • Add in tomatoes, bacon and spinach.
  • Top with shredded cheese.
  • Bake 15-18 minutes until eggs have set.
  • Top with parsley, salt and pepper.


Tip: These will keep in the refrigerator for 3-5 days. Simply re-heat in the microwave.


Calories: 86kcal | Carbohydrates: 0g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 167mg | Sodium: 102mg | Potassium: 85mg | Fiber: 0g | Sugar: 0g | Vitamin A: 340IU | Vitamin C: 1.6mg | Calcium: 36mg | Iron: 0.8mg