Baked Breakfast Egg Cups- Make Ahead Breakfast

Baked Breakfast Spinach, Cheese, Bacon Egg Cups

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These Baked Breakfast Egg Cups are simple to make, delicious to eat, and convenient to have in the freezer. At this time of year, everybody loves a make-ahead breakfast. Big cooked breakfasts are great on weekends, but on a busy weekday, there’s usually no time for fixing up a bacon and egg breakfast.

A plate baked eggs on a table

They Make An Easy Breakfast On The Go

These baked breakfast egg cups are perfect for a make-ahead, easy breakfast on the go. You get your bacon and eggs, along with some veggies, too. They’re yummy and satisfying, and they’ll fill you up and keep you going until lunch, and because these are freezer friendly, you can make a big batch ahead of time.

I love that these are quick and easy to make and the ingredient possibilities are endless. I made these with cheddar, bacon, spinach and roasted red pepper. With the red and green from the peppers and spinach, these are a  pretty and festive addition to a holiday brunch or breakfast tray. And for pot lucks, these are perfectly portable, take along finger food. You have the option of making them vegetarian by omitting the bacon, too.

These Are Perfect For The Freezer

I like to freeze these make-ahead breakfast bites so there is always breakfast ready to go. You can defrost them overnight and reheat in a low oven, but they taste great cold, as well. Along with a fruit salad, these egg cups are a delicious, no-fuss holiday morning breakfast. One that you just happened to have already made and in the freezer, how great is that? And they are a perfect, protein-packed lunch box option to take along for work or school, too.

More Make-Ahead Breakfasts

Having breakfast already waiting is a great start to the day. That’s why I also love these other make-ahead ideas for breakfast:

Tropical Chia Pudding

Slow Cooker Steel Cut Oats – Overnight Oatmeal

Chocolate Chia Pudding

Overnight Oats – Maple Walnut

Are you looking for more of a lazy, leisurely weekend breakfast? Check these out:

Bacon & Egg Breakfast Tacos

Buckwheat Pancakes

Baked Huevos Rancheros

A muffin pan with Baked Bacon & Spinach Breakfast Egg Cups


Egg muffins are vacume sealed in plastic for freezing

Freezing these using my FoodSaver® vacuum sealing system guarantees that, when defrosted, these breakfast egg cups are going to be just as perfect as when they were first baked. Check out my review of the FoodSaver® system.

A close up of egg muffins in a pan

Baked Breakfast Egg Cups- A Make-Ahead Breakfast

Breakfast just got easier with these delicious and super simple baked breakfast egg cups.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 12 breakfast egg cups
Calories 153 kcal


  • 6 slices bacon cooked and chopped
  • 2 cups baby spinach leaves stemmed and chopped
  • 1 cup jarred roasted sweet red pepper, sliced
  • 1 cup cheddar cheese grated
  • 1/4 tsp red chilli flakes
  • 7 eggs beaten
  • 1/2 cup Parmesan cheese grated


  • Pre-heat oven to 350°
  • Use olive oil or cooking oil spray to grease a 12 cup muffin tin
  • In a large bowl, combine bacon, spinach, sweet red pepper, cheddar cheese, and chili flakes.
  • Add beaten egg, and stir to combine well
  • Spoon mixture into muffin cups, dividing evenly by 12
  • Top each muffin cup filled mixture with Parmesan cheese
  • Bake in the centre of oven for 20 minutes.
  • Remove from oven and serve immediately, or allow to cool and keep in fridge for up to 2 days, or freeze.


Bacon and cheese together add a lot of saltiness to these breakfast egg cups, so I haven't included any additional salt. To make ahead and freeze, transfer egg cups from muffin tin to a baking tray. Allow to cool completely, then put tray into the freezer to pre freeze for about an hour. You can then freeze, using a vacuum sealer, or in an airtight container. After thawing, these are good to eat cold, or reheat, wrapped in foil, in a 250° oven for 15 minutes


Serving: 1gCalories: 153kcalCarbohydrates: 4gProtein: 8gFat: 11gSaturated Fat: 4gCholesterol: 115mgSodium: 240mgPotassium: 118mgVitamin A: 900IUVitamin C: 1.8mgCalcium: 139mgIron: 1mg
Tried this recipe? What changes did you make?Let us know how it was!

Baked Breakfast Bacon & Egg Cups

Baked Breakfast Egg Cups

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12 thoughts on “Baked Breakfast Egg Cups- Make Ahead Breakfast

  1. I actually ate egg cups for lunch every day this past week! They make work lunches so much easier. I love the addition of bacon (because, BACON) and parmesan. Yum!

  2. These are such an amazing idea for those busy mornings! I love that you can just pop them in the microwave and go – and you can put whatever you want in them so they’re easy to customize (although these look spectacular 🙂

  3. I love make ahead breakfasts, especially because I always feel so time-crunched in the mornings. These egg cups look great and I appreciate that the flavour possibilities are endless!

  4. Thanks for this great make ahead breakfast idea and the fact that you are using one of my favorite small appliances – the FoodSaver is really awesome!

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