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April Barth

Baked Bacon and Eggs

These bacon and egg cups are perfect to eat warm at the kitchen table or grab to go for a busy morning. They are quick and easy to whip up for a delicious hot breakfast. You can even half the recipe if you don’t need this many. These freeze well if you have extras!
Print Recipe
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

  • Pam spray/nonstick spray
  • ½ package bacon of your choice fried, chopped, and cooked
  • 2 cups shredded cheese (We love a Gouda/cheddar mix.)
  • ½ cup green onions
  • 22 eggs
  • ¼ cup half and half (or milk)
  • salt and pepper to taste
  • 2 tsp. onion powder
  • 2 tsp. garlic powder

Equipment

  • 2 12 muffin pans

Method
 

  1. Fry chopped bacon and drain the grease.
  2. Preheat the oven to 375 degrees F.
  3. Spray the muffin pans. (Using liners will destroy the egg muffin. Trust me, lol.)
  4. Line pans with an even amount of bacon, onion, and cheese.
  5. Whisk eggs, half and half, and spices together. Pour into each muffin cup until ¾ full and just evenly distribute the egg mix.
  6. Bake for about 23-26 minutes. The tops should feel like a sponge and be golden brown.
  7. Enjoy your eggs with toast and a glass of milk or juice.