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Start your day right with this quick and easy Bacon, Egg, and Cheese Cup! Perfect for when you’re craving a hearty breakfast but short on time, this dish is like a mini omelette without the hassle.
Combining the classic flavors of bacon, egg, and cheese, it’s low in carbs, high in protein, and can be whipped up in under 20 minutes. Just mix the ingredients, pour into a small baking dish, and voila – a delicious breakfast is ready to be enjoyed!
Enjoy these baked eggs alongside fluffy Butter Swim Biscuits, a sweet Blueberry Muffin, moist mini Banana Bread, or caramelized Fried Apples. Each option adds its own delicious flavor and texture to your meal.
Why You’ll Love This Baked Eggs Recipe
- Quick and Simple: Ready in less than 20 minutes, perfect for busy mornings.
- Nutritious: High in protein, keeping you full and energized.
- Low Carb: Great for those watching their carb intake.
- Minimal Cleanup: Just one mixing bowl needed, making cleanup a breeze.
What Is A Bacon, Egg And Cheese Cup?
A Bacon Egg and Cheese Cup is a single serving breakfast dish that combines all the savory flavors of a traditional breakfast in one convenient cup. It’s baked to perfection, resulting in a delightful mix of crispy bacon, fluffy eggs, and melted cheese.
Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: A bit of butter is used to grease the ramekin, ensuring the baked eggs don’t stick to the sides and bottom.
- Eggs: Just two large eggs are required for this recipe. Eggs are the base of the cup, providing structure and flavor. For an egg-free version, consider a plant-based egg substitute.
- Heavy Cream: To maintain its low-carb quality, use heavy cream, also known as double cream. If you’ve got leftover cream, consider using it in Crack Chicken, Hashbrown Casserole, or a small White Cake.
- Cheese: Freshly shredded cheddar and grated Parmesan are recommended for their superior melting qualities compared to pre-packaged cheeses. These two types of cheese can also be found in Squash Casserole and Creamed Spinach.
- Bacon: Crispy bacon adds a savory crunch and depth of flavor. Got extra bacon? Consider using some in Loaded Deviled Eggs, a Frittata, or a Cobb Salad. Substitute with turkey bacon or ham if preferred.
- Green Onions: Added for a burst of flavor and a splash of color.
- Salt and black pepper: For flavor.
Recipe Variations
Exploring different variations of this baked eggs recipe can add an exciting twist to your breakfast routine. Here are some delightful options to try:
- Veggie Baked Eggs: Mix in sautéed mushrooms, spinach, and bell peppers for a nutritious vegetable boost.
- Spicy Eggs: Add a dash of hot sauce or diced jalapeños for those who like a bit of heat in their morning meal.
- Herb Infused Egg Cup: Fresh herbs like basil, parsley, or chives can be sprinkled on top for a fragrant, herbaceous flavor.
- Mediterranean Baked Eggs: Incorporate sun-dried tomatoes, olives, and feta cheese for a Mediterranean-inspired version.
- Meat-Filled Baked Eggs: Besides bacon, try ham or sausage for an extra meaty flavor.
How To Make A Bacon, Egg And Cheese Cup
These step-by-step photos and instructions help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat oven to 400 degrees F. Coat the inside of a 10-ounce oven-safe ramekin with butter.
- In a small bowl, whisk together the eggs and cream.
- Stir in the cooked and crumbled bacon, cheeses, green onions, salt, and pepper.
- Pour mixture into ramekin and bake for 15-18 minutes or until eggs are set.
- Enjoy immediately.
Frequently Asked Questions
Yes, you can prepare it the night before and bake in the morning.
Definitely! The bacon, egg, and cheese cup is a protein-packed choice, making it a nutritious option for breakfast or a snack.
Yes, this recipe is easily scalable. To make two or three cups, simply double or triple the ingredients. You can choose to bake them in a 5×5 inch baking dish or prepare individual servings in separate 10-ounce ramekins.
Yes! This bacon, egg and cheese cup is ideal for people on a ketogenic diet, on the Atkins diet, and on traditional low carb diets.
Expert Tips
- Grease the Ramekin: To prevent sticking, lightly grease the ramekin with butter or a cooking spray before adding the egg mixture.
- Ramekin Size Matters: For this recipe, a 10-ounce oven-safe ramekin is ideal. Using a similarly sized dish ensures even cooking. For more details on suitable cooking and baking dishes for single serving recipes, please check our FAQ page. You can also see examples of dishes used at One Dish Kitchen on our Store page.
- Stick to the Recipe for Best Results: This recipe is specifically designed with certain ingredients for optimal results. While substitutions like whole milk or half-and-half can be used, they may slightly alter the nutritional values and change the texture of the baked eggs. We recommend following the recipe closely for the best experience.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this bacon, egg and cheese cup or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Bacon, Egg and Cheese Cup
Watch How To Make This
Equipment
Ingredients
- 1 teaspoon butter , softened
- 2 large eggs
- 2 tablespoons heavy cream
- 2 tablespoons shredded Cheddar cheese
- 1 tablespoon grated Parmesan cheese
- 1 strip bacon , cooked and crumbled
- 1 tablespoon chopped green onions
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Coat inside of a 10-ounce oven-safe ramekin with butter.
- In a small bowl, whisk together eggs and cream.
- Stir in cheeses, bacon, green onions, salt, and pepper.
- Pour mixture into ramekin and bake 15-18 minutes, until eggs are set. Enjoy immediately
Notes
- Grease the Ramekin: To prevent sticking, lightly grease the ramekin with butter or a cooking spray before adding the egg mixture.
- Ramekin Size Matters: For this recipe, a 10-ounce oven-safe ramekin is ideal. Using a similarly sized dish ensures even cooking. For more details on suitable cooking and baking dishes for single serving recipes, please check our FAQ page. You can also see examples of dishes used at One Dish Kitchen on our Store page.
- Stick to the Recipe for Best Results: This recipe is specifically designed with certain ingredients for optimal results. While substitutions like whole milk or half-and-half can be used, they may slightly alter the nutritional values and change the texture of the baked eggs. We recommend following the recipe closely for the best experience.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Could you make these ahead of time and store them uncooked in the fridge for 3-4 days?
Yes, but I’d recommend baking them within a day or two.
I really like this recipe. I make it with bacon or ham. I cook it in an air fryer at 400 degrees for about 15 minutes. Turns out great every time. Thanks for the recipe.
Can this be made ahead of time?
This dish is best served straight from the oven. However, you can whisk the ingredients ahead and store them in the refrigerator to save time in the morning.
Absolutely delicious!!! What an amazing breakfast. I’ll be making this over and over again. Thank you so very much for this perfectly pleasing recipe.!
You can add 1/4 cup of any vegetable to this breakfast if you like.
Terrific recipe.
Joanie,
For the egg dishes, can they be baked in the microwave?
Thank you.
Our egg recipes have not been tested in the microwave.
I made a variation of this for breakfast this morning. I did change the recipe up a bit to accommodate my dietary restrictions. As I can’t have dairy products I used plant based butter and cheese and substituted oat milk for the heavy cream. It worked beautifully and tasted great!
Makes up easily and quickly. A different way to have my bacon and eggs. I’ve made it twice – once while reading the recipe. The second time was a breeze and I didn’t need the recipe as a guide. It’s easy even for a person with a poor memory for recipes. When I’m done, I have a whisk, mixing spoon, measuring spoon and ramekin to clean up and I clean up everything but the ramekin while the eggs are in the oven. And, they come out so light and tender.