Bacon & Egg Cups

Only three ingredients. Simple to make and perfect when you need to cater for a crowd, just double or triple the recipe as needed, pop it into the oven and let it cook while you do other things! Serve with a side of avocado, baby spinach or some freshly sliced tomato or even a salad for lunch or dinner.

Serves 2


  • 4 eggs
  • 5 rashers of bacon
  • 1 tbs chives, chopped


  1. Preheat a moderate oven.
  2. Grease or line 4 cups in a muffin tray.
  3. Roughly line each muffin cup with a rasher of bacon, cut and fit and needed.
  4. Crack one egg into each cup.
  5. Top with chives and bake in the oven for about 25 mins or until the egg is cooked.
  6. Remove and enjoy!

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Nutrition facts

Per Serving

  • calories: 207
  • carbohydrates: 1.4g
  • cholesterol: 534.8mg
  • fat: 11.4g
  • fiber: 0.7g
  • potassium: 373.7mg
  • protein: 24.5g
  • saturated fat: 3.3g
  • sodium: 1266.4mg
  • sugars: 0.9g
Photograph by Hannah Noonan. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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