Bacon Egg Cups

Making breakfast for a large group or meal prepping for the week? Then try making these paleo bacon egg cups – they are like mini omelets that can be customized per person, but no standing over the stove cooking each individually.


  • 1 muffin/ standard cupcake pan
  • bowl to whisk eggs in
  • whisk or fork to whisk eggs with
  • cutting board and knife


  • 1 to 2 pieces of bacon per egg cup (you can use regular bacon or you can use thick sliced microwave bacon.)
  • 1 egg per egg cup
  • dairy free shredded cheese of your choice (Dairy free options Daiya or Parmela)
  • mixed greens
  • onion
  • mushrooms
  • sun dried tomato
  • bell peppers
  • cilantro
  • other vegetables of your choice chopped.
  • Salt and pepper to taste
  • Salsa, hollandaise, ketchup (optional)


  1. Line each muffin cup with the bacon and set aside.
  2. Crack eggs you’ll be using for one egg cup in bowl and whisk until combined. Add vegetables, salt and pepper and stir in to combine. 
  3. Pour all egg mixture into egg cup and repeat for each egg cup that will be used.
  4. Top with Cheese.
  5. Place pan into a preheated 375 degree oven and bake for 12 to 16 minutes. Remove and serve.