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bacon egg and cheese breakfast cup

Breakfast Cups

These are like little breakfast cupcakes! Breakfast cups featuring, bacon, eggs, mushrooms and cheese.
Course Breakfast
Servings 4 people


  • 12 strips uncooked bacon
  • 1 1/2 cups chopped fresh white button mushrooms
  • 4 large eggs
  • 1 tbsp chopped fresh thyme or oregano
  • 1/4 tsp black pepper
  • 1/2 cup shredded cheddar cheese
  • Non-stick cooking spray


  • Preheat oven to 400°F.
  • While oven is preheating, cook bacon according to package directions until firm but pliable and not crispy. Remove bacon and set aside.
  • Reserve 1 tablespoon bacon drippings in same skillet used to cook bacon and sauté mushrooms over medium heat for 6-10 minutes until golden brown in color. Set aside to cool.
  • Spray muffin tin with non-stick cooking spray. Cut six strips of cooked bacon into quarters. Place one full strip of cooked bacon around the side and two quarters of a strip in the base of each of six muffin cups in a muffin tin. Use your fingers to press overlapping ends of bacon together.
  • In large bowl, beat 4 eggs and whisk in mushrooms, chopped thyme and black pepper.
  • Pour egg mixture in equal portions into muffin cups lined with bacon, about 2/3 full in each cup.
  • Sprinkle equal portions of shredded cheese into the cups and top each with two quarter strips of bacon.
  • Place filled muffin tin in oven and bake for 20 minutes, or until egg is completely set, cheese is melted and tops are browned.
  • Remove muffin tin from oven, use knife to loosen edges, serve and enjoy!
Keyword bacon, cheese, egg, mushroom