These bacon breakfast cups are made in muffin tins and contain bacon, eggs, and potato slices all in one easy to serve “muffin”.
Breakfast is a big deal for our family, especially on the weekends, and these Breakfast Cups have become a big hit! Having all your favorite breakfast ingredients in one perfect little bacon cup is really great and something my kids especially love!
Bacon Breakfast Cups Recipe
You can precook your bacon using this tutorial for batch cooking bacon in the oven.
Ingredients:
- precooked bacon – approximately 4 slices per cup
- 1 tbsp olive oil
- 2 potatoes, sliced into 1/8″ – 1/4″ thick slices
- salt and pepper to taste
- 8 eggs – at room temperature
- 1/3 cup milk
Instructions:
Preheat oven to 350 degrees. Grease the muffin pan.
Separate the bacon strips and lay approximately 4 pieces in each muffin cup. Press them into the cup, creating a bottom and sides for your eggs and potatoes.
Slice your potatoes into 1/8″ – 1/4″ thick slices.
In a medium skillet, heat olive oil and cook potato slices until tender but not soft. Season with salt and pepper as they cook.
Place the cooked potato slices in the bacon cups as shown.
In a medium bowl whisk the eggs thoroughly. Stir in the milk and add salt and pepper to taste.
Pour the egg mixture over the potatoes, filling the cups approximately 3/4 full.
Bake the breakfast cups in preheated oven for 15-20 minutes or until egg is cooked through.
Remove the breakfast cups from the oven and allow them to cool for several minutes before removing them from the pan.
Remove the individual cups from the muffin pan and serve!
You can find more muffin tin breakfast recipes in the cookbook Prep-Ahead Breakfasts and Lunches.
Printable Recipe for Bacon Breakfast Cups
- precooked bacon - approximately 4 slices per cup
- 1 tbsp olive oil
- 2 potatoes, thinly sliced
- salt and pepper to taste
- 8 eggs - at room temperature
- ⅓ cup milk
- Preheat oven to 350 degrees.
- Lightly grease your muffin pan.
- Separate the bacon strips and lay approximately 4 pieces in each muffin cup. Press them into the cup, creating a bottom and sides for your eggs and potatoes.
- Slice your potatoes into ⅛" - ¼" thick slices.
- In a medium skillet, heat olive oil and cook potato slices until tender but not soft. Season with salt and pepper as they cook.
- Place the cooked potato slices in the bacon cups as shown.
- In a medium bowl whisk the eggs thoroughly. Stir in the milk and add salt and pepper to taste.
- Pour the egg mixture over the potatoes, filling the cups approximately ¾ full.
- Bake the breakfast cups in preheated oven for 15-20 minutes or until egg is cooked through.
- Remove the breakfast cups from the oven and allow them to cool for several minutes before removing them from the pan.
- Remove the individual cups from the muffin pan and serve!
Do you have a favorite all in one breakfast meal?
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