Baked Breakfast Egg Cups- Make Ahead Breakfast

Baked Breakfast Spinach, Cheese, Bacon Egg Cups

Breakfast Egg Cups. 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.

Baked Breakfast Spinach, Cheese, Bacon Egg Cups
Baked Breakfast Spinach, Cheese, Bacon Egg Cups

Breakfast Egg Cups; 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 a perfectly portable, take along finger food. You have the option of making them vegetarian by omitting the bacon, too.

Baked Breakfast Egg Cups 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 re heat 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.

Are you looking for more of a lazy weekend breakfast? Try Bacon & Egg Breakfast Tacos.

Baked Bacon & Spinach Breakfast Egg Cups
Baked Bacon & Spinach Breakfast Egg Cups


Baked Breakfast Spinach, Cheese, Bacon Egg Cups
Baked Breakfast Spinach, Cheese, Bacon Egg Cups

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.

 How To Make Baked Breakfast Egg Cups

Print Recipe
5 from 1 vote

Baked Breakfast Egg Cups- A Make Ahead Breakfast

Breakfast just got easier with these delicious and super simple baked breakfast egg cups.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12 breakfast egg cups
Calories: 153kcal
Author: Colleen


  • 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 chili 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 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: 1g | Calories: 153kcal | Carbohydrates: 4g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 115mg | Sodium: 240mg | Potassium: 118mg | Vitamin A: 900IU | Vitamin C: 1.8mg | Calcium: 139mg | Iron: 1mg
Baked Breakfast Bacon & Egg Cups
Baked Breakfast Bacon & Egg Cups
Baked Breakfast 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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