Egg Muffin Cups

Usually when I crash Brian’s blog I have something gluten free to share with you, but not today. I found the recipe for these on Pinterest over the weekend and thought they would make a fun breakfast (or brunch) for the kids. Mine aren’t as pretty as the ones on Pinterest, after all I am just not Martha, but they came out pretty good.

egg muffin cups

These were really easy to make. I did mine a little different than the original recipe. I sprayed the muffin tin with olive oil spray and preheated the oven to 345 degrees to get ready. I got the pan hot to start the bacon in while I removed the crusts from 6 slices of bread.

I used the circle cutter for the first one and then quickly realized that wasn’t even necessary – I just smooshed the bread into each muffin slot and shaped it around the edges by hand. That actually worked out better than the one where I used the circle cutter and I don’t think the edges came out too bad.

Once I had all the bread placed I sprinkled a teeny tiny bit of feta cheese in each one. I browned up a bit of turkey bacon, cooking it to about half way. It finishes cooking in the oven, so you don’t want to cook it all the way. Once I was happy with the bacon I folded each piece in half and added it to the muffin cups, on top of the bread and feta crumbles. Then I cracked an egg into each one, sprinkled it with a twist of black pepper, a pinch of kosher salt, and a little bit of chives.

Into the oven for about 20 to 25 minutes until the egg is set. I think I pulled ours out at 22 minutes.

egg muffin cups

Then you just serve them up. They held together really well, forks probably weren’t even necessary. These could reasonably become an on-the-go breakfast for school mornings. Brian and the boys all approved so I think this will become a regular menu item since we almost always have bacon and eggs in the refrigerator.

Thanks for hanging out in the kitchen with us!

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About Loretta

Work at home mom of four boys, accurate transcriptionist, passionate cross stitcher, constant writer, and finder of lost shoes...


  1. Retta,
    This does look good. I was thinking you could also use crescent rolls for a really flaky cup.

    Thanks for this great recipe!

    • The bread actually gets flaky crisp in a similar way, I was surprised by that. But, I think crescents would work deliciously as well.

  2. P.S. – Were the yolks nice and runny but the whites firm at 22 minutes? They look like they were in the photo.

    • The whole egg sets, no runny yolk. I don’t know what you’d call that egg-wise since I can’t eat eggs. I’ll ask Brian when he gets home!

  3. oh yum, I love the additions you made. My mouth started watering just at feta cheese. When shared this on Facebook I added to my try list, but now I really need to. I’m glad circle cutting the bread isn’t necessary, that makes it easier to do quickly when I do my sunday bulk breakfast session. Looking forward to giving these a try and freezing them to see how it turns out. Thanks!

    • Yeah, the circle cutting was totally just to make it all “Martha Stewart” -lol- why over complicate things!?!

      We actually made a batch this afternoon and put them in the fridge hoping the boys can reheat easily them for breakfast or even for a snack. I figured there’s no way this dozen will last more than a week so I didn’t bother going to the freezer with them, just the fridge.

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