Bacon Egg Cups with Cheddar, Feta, & Green Onion

For some reason, our Blogger Recipe Challenge this month has been a little hard on me. It shouldn't have been because we're all meat and potatoes type people. Guess I just haven't been cooking a lot this month. Well.... thank goodness for bacon! Amiright? Bacon is always versatile and goes with just about anything. I wanted to spiff up our typical breakfast and created these bacon egg cups with cheddar, feta, and green onion. Ooooh they were yummy!


  • 1 Egg Per Cupcake Tray Well (Fill as many as you need for how many people you're serving.)
  • 1 Bacon Slice Per Cupcake Tray Well plus smaller pieces for lining the bottom.
  • Desired Cheese (I preferred the Feta while my husband likes Cheddar)
  • Green Onion (Chopped)
  • Salt & Pepper to taste


  1. Preheat oven to 400ºF.
  2. Prepare the bacon by cooking partially over medium heat. Bacon should start to brown but still be very pliable. Remove from pan and allow to drain and cool.
  3. Once bacon has cooled, wrap a slice around the inside of each cupcake tray well. Rip off a smaller piece from another slice and place it on the bottom.
  4. Carefully crack eggs into the bacon cup you created.
  5. Season with salt and pepper.
  6. Sprinkle some chopped green onion on top.
  7. Add the cheese. (Note: Covering the yolk with cheese will make the yolk cook faster. If you like a runnier yolk, place the cheese around it.)
  8. Bake for 12-15 minutes until egg whites have set.

Related posts:

  1. “Loaded” Deviled Eggs
  2. August: Frozen Month – Bacon Wrapped Stuffed Baby Bella Mushrooms
  3. June: Fruit Challenge – Baked Egg & Avocado with Bacon
  4. Pork, Smoked Gouda & Mushroom Meat Cupcake with Bacon Loaded Mashed Potato Frosting Recipe
  5. March: Green Challenge – Zucchini, Bacon & Blue Cheese Soup Recipe
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