Spicy Bacon & Egg Cups

Excuse the sub par iPhone photos.  Someone let my camera battery die, can’t possibly figure out who…

Even though these cups aren’t the most beautiful food in the world they taste SO good.  The best part about them though is that they sit in your fridge for a few days just waiting for you to throw them in the microwave for a minute or two and scarf them on the go!

The Dr. absolutely refuses to wake up in time to make eggs and has, for at least the last decade, eaten cereal, protein bars, or nothing for breakfast every morning.  Since he works so hard and such long days I really feel like he needs more protein and real food in the morning to start his day!  I was trying to figure out how to do this without me having to wake up REAL early to make him food.  These bacon & egg cups are the answer 🙂

I am sure you have seen these before on the web, on Pinterest, or maybe even made a version of your own at some point.  I just wanted to share this particular recipe because it turned out much more delicious than previous batches I have made!  They are super easy and keep very well in the fridge so you can make them Sunday and have them for an entire week.  Awesome if you ask me.  Oh, and if you have made a version of these before and they were amazing comment with your tweaks or recipe 🙂

Other than these egg cups, want to know what made me WEEK? Maybe even month?  Those eggs.  I found a supplier of local, pastured eggs on Craigslist and what’s better? $2 a dozen!!! I couldn’t believe my luck and I am sooo glad to have access to these delicious  fresh eggs until further notice 🙂 Happy chickens = happy Rachael. If you haven’t searched Craigslist yet for pastured eggs you totally should! (but not if you live in Minneapolis because SHE IS MINE, jk… sort of)

Sweet Potatoes and Smiles,

– The Freckled Foodie

Spicy Bacon & Eggs Cups

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy
  • Recipe type: Entree


  • coconut oil to grease pan
  • 12 strips bacon (don’t eat commercial bacon, make sure the pigs are humanely raised)
  • 9 large eggs
  • 1/4 caramelized onions, chopped
  • 1/2 jar roasted red peppers, chopped (I used a jar that had roasted peppers and caramelized onions)
  • 1 jalapeno, chopped (remove seeds for less heat)
  • splash of coconut milk (optional)
  • 1 tsp paprika
  • salt
  • pepper


  1. Preheat oven to 350 degrees
  2. Lightly grease muffin tin with coconut oil, but make sure not to use too much! Try putting some on a paper towel and wiping the inside of each muffin space
  3. Place one strip of bacon in each muffin space
  4. Bake the bacon alone for 5 minutes for crispier bacon on the cups (optional, they cook through without this step)
  5. Mix onions, red pepper, and jalapeno and place about a tablespoon in each muffin space
  6. Beat eggs, coconut milk, paprika, salt, and pepper together in medium bowl
  7. Scoop egg mixture into each muffin space, about 1/4 in or 1/2 in below the top edge of the bacon
  8. Bake for 15 minutes and check for doneness, mine took 25 to cook completely through
  9. Let cool for 5 minutes then loosen each egg cup with a knife around the edges
  10. Portion 2-3 egg cups into plastic bags or individual tupperware and just heat up every time you need a quick meal!
  11. Enjoy!

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Comments: 19

  1. Wendy March 12, 2013 at 2:59 pm Reply

    OMG, those egg cups look delicious. I will try making them soon. question, what do you think is a serving size? 😉

    • thefreckledfoodie March 12, 2013 at 4:22 pm Reply

      Thanks Wendy! I would eat 2-3 depending what veggies I’m having with them 🙂

  2. LC Miller March 16, 2013 at 3:01 pm Reply

    What is the breakdown for fats/carbs/proteins/etc?

    • thefreckledfoodie March 17, 2013 at 5:06 pm Reply

      I don’t count calories or really pay attention to macros. Each meal I try to follow the Whole30 meal template with 1-2 palm size portions of protein, 2-3 cups of veggies and about a “thumb” size portion of fat. So if you had three or four of these with some veggies on the side you would be good!

  3. Chris March 26, 2013 at 9:54 am Reply

    They really are the best eggs ever. If i ate breakfast id eat these, they often find their way into my lunch and i eat them cold. I will post a version of these next time I make them. I often add a tablespoon of tomato ( usually paste or sauce) and some capers cause they go so well with eggs. Since we eat 4-6 dozen eggs a week we are blessed to be able to get pastured eggs that are good, local and best of all CHEEP 😉

  4. Sandy March 31, 2013 at 7:33 am Reply

    Sue made these they were great. Wish she had a picture. But I think we ate them all, yummy.

  5. Amanda C. April 7, 2013 at 8:51 am Reply

    Can you make this with ham? I don’t like bacon but wasn’t sure if ham is considered Paleo.

    • thefreckledfoodie April 7, 2013 at 4:52 pm Reply

      Yes, you could make it with any lunch meat but make sure it doesn’t have any weird, added ingredients!

  6. Allison C. August 25, 2013 at 7:50 pm Reply

    I’m wondering where you buy the bacon? We bought some Whole30 approved at Costco, but it wasn’t worth it because it wasn’t good. I live in the Cities too, and was trying to find out a place to get good bacon.

    • thefreckledfoodie August 25, 2013 at 8:13 pm Reply

      Allison, I get my bacon at the Minneapolis farmers market on Lyndale! There are two vendors that both have really great bacon 🙂 Not all is Whole30 approved though so make sure to read the labels!

  7. Laura October 11, 2013 at 4:46 am Reply

    What does par-bake the bacon mean? Sorry, I have not heard of this before?

    • thefreckledfoodie October 11, 2013 at 7:55 am Reply

      Laura, I changed the wording to make it more clear, basically if you want crispier bacon then cook the bacon by itself for 5 minutes before adding the remaining ingredients!

  8. Ashley January 25, 2014 at 11:46 pm Reply

    Can I just say that these are amazing? My husband and I both love these. Thank you so much for this recipe!

    • thefreckledfoodie January 26, 2014 at 12:48 pm Reply

      Ashley, I’m so glad to hear that 🙂 You are so welcome!

  9. Mike May 19, 2014 at 12:48 pm Reply

    Can these cooked and frozen ahead of time?
    Just discovered your site and looking forward to trying the recipes

    • thefreckledfoodie May 21, 2014 at 10:16 am Reply

      Mike, yes! I would thaw them overnight in the fridge and then reheat if you want!

  10. Raichel January 3, 2016 at 5:38 pm Reply

    Hi, I just made these and my eggs came out like plastic, this happened to me before and now again, I can’t figure out what is causing this, the only thing I didn’t add was the coconut milk.

    • thefreckledfoodie January 6, 2016 at 3:33 pm Reply

      Raichel, thats no good! The coconut oil adds moisture and fat so I definitely wouldn’t leave it out. You could also check them 5 minutes earlier to see if they bounce back but aren’t rubbery!

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