This Bacon, Egg, and Cheese Cup is a fast and easy breakfast option packed with protein and flavor. Made with eggs, crispy bacon, melted Cheddar and Parmesan, and green onions, it’s perfect for busy mornings or meal prep. This low-carb, single-serving egg bake cooks in under 20 minutes and can be customized with vegetables or different cheeses for a versatile, convenient breakfast.
Ingredients
- 1 teaspoon butter, softened
- 2 large eggs
- 2 tablespoons heavy cream
- 2 tablespoons shredded Cheddar cheese
- 1 tablespoon grated Parmesan cheese
- 1 strip bacon, cooked and crumbled
- 1 tablespoon chopped green onions
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F (204°C) and lightly butter a 10-ounce oven-safe ramekin.
- In a small bowl, whisk together the eggs and heavy cream until smooth.
- Stir in the crumbled bacon, Cheddar and Parmesan cheeses, green onions, salt, and black pepper until evenly combined.
- Pour the mixture into the prepared ramekin.
- Bake for 15–18 minutes, or until the eggs are fully set and lightly golden on top.
- Serve warm directly from the ramekin.
Why You’ll Love This Recipe
This Bacon, Egg, and Cheese Cup is a quick, protein-packed breakfast or snack that’s low-carb and easy to make. Its combination of creamy eggs, savory bacon, and melted cheese makes it flavorful and satisfying without requiring multiple pans or complicated steps.
Tips
- Use a nonstick or well-buttered ramekin to prevent sticking.
- For extra fluffiness, whisk the eggs and cream vigorously or use a hand mixer.
- Keep an eye on the bake time; overbaking can make the eggs rubbery.
Variations and Substitutions
- Cheese: Swap Cheddar for mozzarella, Swiss, or pepper jack.
- Protein: Use cooked sausage, ham, or turkey bacon instead of bacon.
- Vegetables: Add diced bell peppers, spinach, or mushrooms.
- Dairy-free: Use plant-based cream and cheese alternatives.
FAQs
Can I make this ahead of time?
Yes, prepare the mixture and store it in the fridge for up to 24 hours. Bake when ready to eat.
Can I freeze it?
Yes, bake the cups first, then cool and freeze. Reheat in the oven or microwave before serving.
Is this recipe low-carb or keto-friendly?
Yes, it’s naturally low-carb and fits well into a keto or high-protein diet.
Serving
Serve warm for breakfast, brunch, or a quick snack. Pair with a small side of fresh vegetables, fruit, or a light salad.
Suggestions
- Garnish with extra green onions or fresh herbs before serving.
- Add a pinch of paprika or chili flakes for a spicy twist.
- Make multiple ramekins at once for meal prep or brunch gatherings.
Bacon, Egg, and Cheese Cup
1
servings5
minutes15
minutesIngredients
1 teaspoon 1 butter, softened
2 large 2 eggs
2 tablespoons 2 heavy cream
2 tablespoons 2 shredded Cheddar cheese
1 tablespoon 1 grated Parmesan cheese
1 1 strip bacon, cooked and crumbled
1 tablespoon 1 chopped green onions
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
Directions
- Preheat the oven to 400°F (204°C) and lightly butter a 10-ounce oven-safe ramekin.
- In a small bowl, whisk together the eggs and heavy cream until smooth.
- Stir in the crumbled bacon, Cheddar and Parmesan cheeses, green onions, salt, and black pepper until evenly combined.
- Pour the mixture into the prepared ramekin.
- Bake for 15–18 minutes, or until the eggs are fully set and lightly golden on top.
- Serve warm directly from the ramekin.
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