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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.
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.
Ingredients
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.
- Heat oven to 400°F. Butter a 10-ounce oven-safe ramekin.
- In a small bowl, whisk together 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.
- 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
Yes, but it’s best enjoyed fresh. You can prep the ingredients in advance and bake when ready.
The eggs should be set in the center and not jiggly.
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.
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!
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
- 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
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.
Can you bake and store in fridge and reheat in the microwave the next morning? Looking for an egg recipe I can pre make and reheat layer
I don’t recommend baking these ahead of time and reheating. For the best results, I suggest prepping them the night before, storing them in a ramekin in the fridge, and then baking them fresh in the morning. This way, they’ll taste their best!
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.