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This single serving Bacon, Egg, and Cheese Cup is an easy, protein-packed breakfast baked in a ramekin and ready in 20 minutes. Baked eggs with bacon and cheese is a simple way to enjoy a classic breakfast without the extra cleanup.

a ramekin filled with a baked egg casserole next to a bowl of strawberries and a cup of tea.

Pair these baked eggs with Butter Swim Biscuits, a Blueberry Muffin, mini Banana Bread, or Fried Apples for a flavorful, well-rounded meal.

Why You’ll Love This Recipe

  • Fast and Easy: Ready in 20 minutes, perfect for busy mornings.
  • Protein-Packed and Low Carb: A high-protein meal with minimal carbs.
  • Easy Cleanup: Only one bowl needed.
  • Doubles Well: Need two egg cups? Just double the ingredients and use two ramekins.

This individual bacon, egg, and cheese cup brings together all the best parts of a classic breakfast in one simple dish. Baked until the eggs are set and the cheese is perfectly melted, it’s a warm, satisfying meal with crispy bacon in every bite. I love how easy this is to make—no fuss, just great flavors in one ramekin.

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a fork filled with eggs and bacon above a ramekin with baked eggs inside it and next to a bowl of strawberries and a cup of tea.
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Ingredients

eggs, cheese, bacon, cream, butter, and green onions on a brown wooden cutting board.

If you have any leftover ingredients from this single baked egg cup recipe, check out our Leftover Ingredients Recipe Finder.

  • Butter: Greases the ramekin to prevent sticking.
  • Eggs: Two large eggs form the base.
  • Heavy Cream: Keeps the dish rich and low-carb. Leftover cream? Use it in Crack Chicken, Hashbrown Casserole, or a small White Cake.
  • Cheese: Freshly shredded cheddar and grated Parmesan melt better than pre-packaged cheese. Both are also used in Squash Casserole and Creamed Spinach.
  • Bacon: Adds a crispy, savory bite. Extra bacon? Try it in Loaded Deviled Eggs, a Frittata, or a Cobb Salad. Swap with turkey bacon or ham if preferred.
  • Green Onions: Add flavor and color.
  • Salt and black pepper: Essential for seasoning.

Recipe Variations

Try these simple baked egg variations:

  • Vegetable-Filled: Add sautéed mushrooms, spinach, or bell peppers.
  • Spicy Option: Stir in diced jalapeños or a splash of hot sauce for heat.
  • Fresh Herb Topping: Sprinkle with basil, parsley, or chives for added flavor.
  • Mediterranean Style: Mix in sun-dried tomatoes, olives, and feta.

How To Make A Bacon, Egg And Cheese Cup

These step-by-step photos and instructions help you visualize how to make this baked eggs recipe. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Heat oven to 400°F. Butter a 10-ounce oven-safe ramekin.

scrambled eggs in a mixing bowl next to bowls of cooked bacon, cheese, butter and a small white ramekin.
  1. In a small bowl, whisk together the eggs and cream.
a clear mixing bowl filled with scrambled eggs, bacon, cheese, and green peppers next to a black plate with a small amount of butter on it and a white ramekin.
  1. Stir in the bacon, cheeses, green onions, salt, and pepper.

unbaked egg mixture in a ramekin.
  1. Pour into the ramekin and bake for 15-18 minutes, until set.
baked eggs with bacon on a tray next to toast and fruit.
  1. Enjoy warm.

Expert Tips

  • Grease the Ramekin: Lightly coat with butter or cooking spray to prevent sticking.
  • Use the Right Size: A 10-ounce ramekin works best for even cooking.
  • Follow the Recipe: This recipe was developed with specific ingredients to achieve the best flavor and texture. Substituting may change the results.

Frequently Asked Questions

Can I make baked eggs ahead of time?

Yes, but it’s best enjoyed fresh. You can prep the ingredients in advance and bake when ready.

How do I know when the eggs are cooked?

The eggs should be set in the center and not jiggly.

Can I double this Bacon, Egg and Cheese Cup recipe?

Yes, this recipe is easily scalable. To make two, double the ingredients. Bake in a 5×5 inch baking dish or use two 10-ounce ramekins.

How should I store leftover baked eggs with bacon and cheese?

Store in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave.

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!


Cooking For One Made Easy
Because you’re worth it

Bacon, Egg and Cheese Cup

5 from 17 votes
By: Joanie Zisk
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 1 serving
This bacon, egg, and cheese cup is a simple, protein-packed breakfast baked in a ramekin. Ready in 20 minutes, it’s an easy way to enjoy a flavorful, satisfying meal.
Save this Recipe!
Get this recipe sent to your inbox, plus get weekly recipes from us – all for free.

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
  • teaspoon kosher salt
  • teaspoon freshly ground black pepper

Instructions 

  • Heat oven to 400°F. Butter a 10-ounce oven-safe ramekin.
  • In a small bowl, whisk the eggs and cream.
  • Stir in the bacon, cheeses, green onions, salt, and pepper.
  • Pour into the ramekin and bake for 15-18 minutes, until set. Serve warm.

Notes

  • Grease the Ramekin: Lightly coat with butter or cooking spray to prevent sticking.
  • Use the Right Size: A 10-ounce ramekin works best for even cooking.
  • Follow the Recipe: This recipe was developed with specific ingredients to achieve the best flavor and texture. Substituting may change the results.

Nutrition

Serving: 1serving, Calories: 405kcal, Carbohydrates: 2g, Protein: 22g, Fat: 40g, Saturated Fat: 20g, Trans Fat: 1g, Cholesterol: 461mg, Sodium: 517mg, Potassium: 228mg, Sugar: 1g, Vitamin A: 1328IU, Vitamin C: 1mg, Calcium: 256mg, Iron: 2mg

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.

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Welcome!

Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

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5 from 17 votes (6 ratings without comment)

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Recipe Rating




30 Comments

  1. Anna Boyd says:

    Delicious and easily assembled. I served it with white kidney beans (left over from another meal) reheated in the left over bacon fat and a handful of grape tomatoes. It was too salty for my taste, but that’s easily fixed the next time I make this dish.

  2. Kathy Lehnick says:

    I cannot consume milk or bacon. Will this work with oat milk and turkey bacon?

    1. Joanie Zisk says:

      Yes.

  3. Mrs. Bonnie Driscoll says:

    Could you cook this in the microwave?

    1. Joanie Zisk says:

      We have not tested this recipe with the microwave.

  4. Bonnie says:

    So easy and delicious! I added chopped ham instead of bacon, worked beautifully.
    This is now on my list of breakfasts to make. Thank you!!

    1. Joanie Zisk says:

      I’m so glad you enjoyed it, Bonnie. This recipe is easily customizable. I love your ham addition.

  5. Janet Lewis says:

    Is like to avoid the heavy cream if possible. What can I substitute for it? Thanks!!

    1. Joanie Zisk says:

      You can use milk instead. The heavy cream helps make this breakfast lower in carbs.

  6. Margaret says:

    Easy to make and very tasty. I can make ahead for a quicker morning. Now I’m mixing up meat and cheese combinations. Thank you so much for such great recipes. This is a great place for small batch cooking that tastes wonderful.

  7. Jacki says:

    I can see making 1/2 dozen of these in my muffin tin (small one with 6 cups.) The ‘extras’ would go in the fridge for later in the week. Most likely this time of year I’d use air fryer rather than heat up the kitchen with the oven.

  8. Sarah says:

    This is so easy and convenient. Even my picky teen ate it. She left half for later saying, i want it cold with hot sauce for a snack – always a good sign!

  9. Vashti says:

    Thank you for adding nutritional info! Love your recipes and your book is great!

  10. Linda Richtsmeier says:

    Can you use the boughten pre cooked bacon in the dish?

    1. Joanie Zisk says:

      Yes, you can either cook the bacon yourself or use packaged pre-cooked bacon.