Bacon Egg Cups

Bacon Egg Cups (gluten-free)

Low-carb, gluten-free, easy-to-make breakfast
Course Breakfast
Cuisine American
Keyword bacon egg cups, easy breakfast recipes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 114 kcal
Author Adapted from Our State magazine


  • 6 slices center-cut bacon
  • 6 large eggs
  • Herbes de Provence
  • 2 tablespoons grated Parmesan cheese
  • Kosher salt
  • Freshly ground black pepper
  • 1 scallion thinly sliced


  1. In a large skillet, pre-cook the bacon for about 2 to 3 minutes. Drain on paper towels.
  2. Preheat oven to 375°F.

  3. Spray a 6 cup muffin tin with cooking spray. Wrap a bacon slice around the perimeter of each cup, creating rings.
  4. Crack an egg into a small custard cup or bowl, then transfer it to one of the muffin cups. Repeat with remaining eggs.
  5. Sprinkle eggs with Herbes de Provence, Parmesan, salt, and pepper.
  6. Bake eggs and check them after 10 minutes to see if they're cooked the way you like them. If they are still jiggly in the middle, put them back in the oven for an additional 5 minutes. (They were perfect for us after about 15 minutes.)
  7. Remove to a plate and sprinkle with scallions.

Recipe Notes

Make-ahead tip: If you plan to make these ahead and reheat them later, undercook them a bit so they don't overcook on the second heating. Don't add the scallions until you're ready to eat.