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Baked Egg Cups with Bacon and Spinach

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • Main Ingredients
  • 12 strips bacon
  • 12 large eggs
  • 1 cup fresh spinach, chopped
  • ½ cup shredded cheddar cheese (or mozzarella, gouda, or Swiss)
  • 2 tablespoons milk or cream
  • Salt and black pepper, to taste
  • Nonstick spray or a little olive oil for greasing
  • Optional Add-Ins
  • ¼ cup diced onions or bell peppers
  • 1 tablespoon chopped chives or parsley
  • A pinch of red chili flakes for spice
  • ¼ teaspoon garlic powder or smoked paprika

Instructions
 

  • Step 1: Preheat and Prepare : Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick spray or oil.
  • Step 2: Cook the Bacon : Place bacon strips in a skillet and cook for 4–5 minutes, until partially cooked but not crispy. They should still be flexible enough to shape into muffin cups. Drain on paper towels to remove excess grease.
  • Step 3: Line Muffin Cups : Line each muffin cup with one strip of bacon, forming a circle around the edge. If needed, trim to fit.
  • Step 4: Add the Fillings : Divide chopped spinach evenly among the cups. Sprinkle a little shredded cheese on top.
  • Step 5: Add Eggs : Crack one egg into each muffin cup (for whole-egg cups). OR, for a fluffier version, whisk all eggs with milk, salt, and pepper in a bowl, then pour the mixture evenly into each cup.
  • Step 6: Season and Bake : Sprinkle with salt, pepper, and any additional seasonings. Bake for 15–20 minutes, depending on how soft or firm you like your yolks: 15 minutes → soft yolk ,20 minutes → firm yolk
  • Step 7: Cool and Serve : Let the cups cool for a few minutes before gently removing them from the tin. Serve warm and enjoy the perfect blend of smoky, cheesy, and savory goodness!