Bacon & Cheese Egg Cups

A kid-favorite breakfast made with rich, flavorful and simple, wholesome ingredients.

Ingredients:

• 7 eggs from Happy Egg , divided
  • Find Happy Egg products near you HERE
    
• ¼ cup cottage cheese
  
• ½ cup shredded cheddar cheese
  
• 1 tablespoon Dijon mustard
  
• 4 strips cooked bacon, chopped
  
• 1 tablespoon chopped fresh herbs (such as chives or parsley)
  
• Salt and pepper, to taste
  
• Cooking spray or oil, for greasing muffin tin
  

Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
   
2. Make the Filling:
   In a mixing bowl, whisk together 1 Happy Egg, cottage cheese, shredded cheese, Dijon mustard, chopped herbs, salt, and pepper until well combined.
   
3. Assemble the Egg Cups:
   
   • Crack one Happy Egg directly into each of 6 greased muffin cups.
     
   • Spoon a generous tablespoon of the cheese mixture on top of each egg.
     
   • Sprinkle chopped bacon over each cup.
     
4. Bake:
   Bake for 20–22 minutes, or until the egg whites are set and the tops are golden.
   
5. Serve:
   Let cool slightly before removing from the tin. Serve warm and enjoy—seconds are highly encouraged!
   

Notes:

• Inside every Happy Egg is a bright, tasty orange yolk that’s packed with flavor and nutrition—making them the perfect choice for breakfast bakes like this one.
  
• These egg cups can be stored in an airtight container in the fridge for up to 3 days and reheated for busy mornings.