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Bacon and Egg Cups

Bacon-lined muffin cups with an egg baked inside. Make a dozen on Sunday and breakfast is done for the week.

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Bacon cups with baked eggs on a dark board

These are made for batch cooking. The bacon forms a cup in a muffin tin and the egg bakes inside it, so you get a portable breakfast with almost no washing up. Use sugar-free bacon and read the label: the best ones list only pork and salt. Partly cooking the bacon first keeps it from staying floppy.

Recipe

Bacon and Egg Cups

Prep
10 min
Cook
25 min
Total
35 min
Meat
Eggs, Pork

Strict carnivore: only meat, fish, eggs, butter or animal fat, salt and water. Our ingredient policy

Ingredients

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Method

  1. Heat the oven to 400°F. Lay the bacon on a baking sheet and bake 8 minutes, until it starts to firm up but is still bendy.
  2. Line each cup of a 12-cup muffin tin with one slice of bacon, curling it around the sides.
  3. Crack an egg into each cup and season with salt.
  4. Bake 12 to 15 minutes, until the whites are set and the yolks are as firm as you like them.
  5. Cool 2 minutes, then run a knife around each cup and lift them out.

Tips

For firm yolks that travel well, bake the full 15 minutes.

Storage and reheating

Keeps 4 days in the fridge. Reheat 30 to 45 seconds in the microwave or 8 minutes in a 350°F oven.

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