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Bacon & Cheese Egg Cups

Kid-favorite baked egg cups with a cottage cheese–cheddar topping and crispy bacon.
Print Recipe
Cook Time 22 minutes
Course Breakfast
Cuisine American
Servings 6

Ingredients
  

  • 7 eggs from Happy Egg divided
  • 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
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
  • In a mixing bowl, whisk together 1 egg, cottage cheese, shredded cheese, Dijon mustard, chopped herbs, salt, and pepper until well combined.
  • Crack one 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.
  • Bake for 20 to 22 minutes, or until the egg whites are set and the tops are golden.
  • Let cool slightly before removing from the tin. Serve warm.

Notes

Store in an airtight container in the fridge for up to 3 days and reheat for busy mornings.