Skip to content
Bacon and egg cups recipe

Bacon and egg cups recipe

5 ratings

Served up in gorgeous little ramekins lined with crispy bacon, these egg cups are a heavenly breakfast treat to surprise a loved one with. See method

  • Serves 12 (makes 12)
  • 10 mins to prepare and 25 mins to cook
  • 210 calories / serving
  • Gluten-free


  • 24 rashers streaky smoked bacon
  • butter, for greasing
  • 60g Cheddar cheese, grated
  • 4 tbsp crème fraîche
  • 12 eggs
  • 2 tbsp chopped chives
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    7g 34%
  • Sugars

    0g 0%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 0.1g Protein 13.4g Fibre 0.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Fry or grill the bacon for 2 mins on each side. Grease 12 small, ovenproof ramekins with butter then line the inside edge of each with 2 rashers of the bacon, making sure the edges are covered evenly. Put any excess bacon in the bottom of the dishes.
  2. Scatter half the cheese over the bases of the dishes, top with ½ tsp crème fraîche, then carefully crack an egg into the centre of each. Scatter with the rest of the cheese, another ½ tsp crème fraîche, chopped chives and seasoning.
  3. Bake for 14 mins, or until the yolk is set.* Leave to cool for 5 mins, then serve in the ramekins.  

Tip: You can prep this breakfast ahead. Cover and chill the cups for up to 2 days after step 2. Just bake for a few extra minutes if cooking straight from the fridge.

See more Breakfast recipes

*If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.


You may also like

Be the first to comment

Before you comment please read our community guidelines.