Easy-Bake Breakfast Cups

Ready in 23 minutes

Serves 12 people

  • 197 calories
  • 10 g protein
  • 1 g carbohydrates
  • 16.5 g fat  


  • 12 eggs
  • 12 slices bacon (cooked)
  • 6 stalks fresh parsley


  • Olive oil spray
  • Sea salt to taste
  • Ground black pepper to taste


  1. Preheat oven to 400 degrees Fahrenheit
  2. Coat a 12 cup muffin tin with olive oil spray a few times
  3. Cut ¼ off of each bacon strip, place into the bottom of each muffin cup, and wrap the other ¾ of the bacon strips around the cup walls
  4. Crack your eggs, but make sure to separate your egg whites and egg yolks into different bowls
  5. Whip your egg whites with a hand mixer until fluffy but not firm
  6. Whip your yolks until well combined and pour into your fluffy egg whites
  7. Fold your yolks into the egg whites to maintain texture and fluffiness
  8. Pour the egg mixture over the bacon in the cup, and sprinkle each with salt and pepper to taste
  9. Place in the oven for about 10-15 minutes, or until fully cooked
  10. Place a fresh piece of parsley on top of each egg muffin as a garnish

I used to hate hearing about brunch until one day I decided to try it out. I fell in love. I don’t particularly know why, but having a late breakfast on a Saturday or Sunday was simply delightful.

After experiencing this not too long ago, I felt inspired! I decided to cook up a brunch for my own family so that we could all enjoy each other around some delicious breakfast food to laugh, smile, and be merry.

Eggs and bacon, as you would guess, were a wonderful compliment to a great weekend spent with family. As you can tell by the picture, these were simple but amazing. They may seem ordinary, but by whipping some air into your eggs you can really turn something basic into something amazing. Trust me, texture matters and it certainly shows here!

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