Farmhouse Bacon Cheddar Egg Cups
Hearty, Low-Carb Breakfast Muffins for Busy Mornings
There’s something so comforting about a warm, homemade breakfast—especially on those busy mornings when everyone is rushing out the door. These Farmhouse Bacon Cheddar Egg Cups are the perfect make-ahead solution. Packed with fluffy eggs, crispy bacon, and plenty of sharp cheddar cheese, they deliver all the classic flavors of a hearty country breakfast in a convenient, hand-held form.
They’re low in carbs, high in protein, and wonderfully satisfying. Whether you’re meal prepping for the week, serving brunch guests, or simply looking for an easy breakfast that feels a little special, these savory egg cups are always a welcome sight at the table.
Ingredients
10 large eggs
1/4 cup heavy cream
1 cup shredded sharp cheddar cheese
8 slices bacon, cooked crisp and crumbled
1/4 cup green onions, thinly sliced
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Nonstick cooking spray or butter, for greasing the muffin tin
Instructions
Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with nonstick spray or butter.
In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and black pepper until smooth and fully combined.
Stir in the shredded cheddar cheese, crumbled bacon, and sliced green onions.
Divide the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 18 to 22 minutes, or until the egg cups are puffed, golden around the edges, and set in the center.
Allow them to cool in the pan for 5 minutes before gently loosening the edges with a knife and removing them from the tin.
Serve warm, or let cool completely before storing for later.
Serving Suggestions
Pair these savory egg cups with fresh berries, sliced tomatoes, or a crisp green salad for a complete breakfast. For a heartier brunch spread, add toast, biscuits, or sautéed spinach on the side.
Storage Tips
Refrigerate in an airtight container for up to 4 days.
Freeze for up to 2 months. Wrap individually for easy grab-and-go breakfasts.
Reheat in the microwave for 20 to 30 seconds, or until warmed through.
Helpful Variations
Swap the cheddar for Monterey Jack, Swiss, or pepper jack cheese.
Add diced bell peppers, spinach, or mushrooms for extra flavor and color.
Replace bacon with cooked sausage, ham, or turkey bacon.
Yield
Makes 12 egg cups
Serves 6 (2 egg cups per serving)
These little breakfast cups are proof that simple ingredients can create something truly special—warm, filling, and ready whenever you are.
