The inspiration for these bacon egg and cheese breakfast cups comes from Starbuck’s sous vide egg bites. Have you tried them? They’re wonderfully creamy and so delicious. The Starbuck’s version uses a cooking process called sous vide, which essentially means that the food is placed in an airtight container and cooked in temperature-controlled water. It uses special equipment for the best results. That’s all very well and good, but the beauty of this recipe is that you can get great results using simple equipment and your oven.
Did you know that egg cups or egg muffin cups are essentially mini frittatas? We love this compact version for its portability. They’re a great grab-and-go breakfast treat. However, if you have a little time for a sit-down breakfast or are looking for something to bring to a brunch potluck, then this ham and cheese frittata is the ticket. So delicious!
Equipment
- Electric mixer (either handheld or stand)
- 12-cup muffin pan
- Glass pouring bowl (if using a handheld mixer)
- Shallow baking pan The muffin pan needs to be able to fit inside.
Using an electric mixer to beat the eggs and ricotta together helps to create a light and creamy texture, so I highly recommend this step. You don’t have to use a stand mixer. A handheld mixer will work just as well.
Ingredients
This recipe uses smoky cheddar cheese which adds an additional layer of flavor that pairs SO well with the bacon. If you can’t find it, or do not want to use it for some reason, you can substitute medium or sharp cheddar. Monterey Jack or Colby would be delicious here too.
As far as the ricotta goes, look for a brand that will give you soft creamy curds. Take a pass on it, if it appears rubbery in texture. Cottage cheese is a worthy substitute. The idea here is to end up with bacon egg and cheese breakfast cups that are light and creamy, not heavy like a custard.
- 6 strips bacon
- 2 stalks green onion, chopped
- 12 large eggs
- 1-1/2 cup ricotta cheese
- 5 oz smoky cheddar cheese, grated
- 1 teaspoon salt
Detailed Instructions
Step 1. Preheat oven to 350°F (176°C).
Line a microwave-safe dinner plate with paper towel. Lay the bacon strips side-by-side on the plate. Cover with another paper towel. Microwave on high for 4-6 minutes.
Because we only have a few bacon strips, we are using the easy microwave method to cook the bacon. It’s quick and easy. The key here is to not overcook the bacon. It should be semi-crisp and still a bit limp. It will cook a bit longer in the oven. Cook for 4 minutes then check it. If it’s not crisp at all, cook for a bit longer. Set aside and coarsely chop when cool.
Step 2. Crack eggs into a medium glass or ceramic bowl or into the bowl of an electric stand mixer. Add ricotta and mix at high speed for 2-3 minutes. Stir in cheddar cheese, green onion, chopped bacon and salt. Stir until well-blended and cheddar cheese is well-distributed.
Step 3. Spray the cups of a 12-cup muffin pan with cooking spray. The cooking spray will help to release the egg mixture.
Ladle or pour egg mixture into each cup. Fill each cup to the top with the mixture. It will not spill over when baking, so it’s okay to fill to the brim.
Fill the bottom of a shallow baking pan halfway with water. Make sure you choose a pan that is large enough so that your muffin pan can fit inside. Place your muffin pan inside the baking pan. The water only needs to be high enough to cover the entire bottom of each muffin cup. Do not overfill so that water does not spill over the top and into your egg mixture.
The advantage of cooking in a water bath is that your egg cups will bake more evenly, providing some of the advantages of the sous vide cooking method. It also prevents your egg mixture from drying out in the oven.
Step 4. Bake in the water bath for 35-40 minutes. The egg cups are done when the centers are set. Remove muffin pan from the oven and water bath. Allow to cool in pan on a wire rack. Once cool, you can use a knife the loosen the sides of each egg cup and remove them from the pan.
Storing and Reheating
Your breakfast egg cups will keep in the refrigerator for up to one week. If you would rather freeze them, they will keep in the freezer for up to one month.
To reheat from cold, microwave them on high setting for up to 40 seconds. From frozen, reheat them in the microwave on high for 2-3 minutes.
More Egg Recipes
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Bacon Egg and Cheese Breakfast Cups
Ingredients
- 6 strips bacon
- 2 stalks green onion, chopped
- 12 large eggs
- 1-1/2 cup ricotta cheese
- 5 oz smoky cheddar cheese, grated
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F (176°C).Line a microwave-safe dinner plate with paper towel. Lay the bacon strips side-by-side on the plate. Cover with another paper towel. Microwave on high for 4-6 minutes. Set aside and crumble when cool.
- Meanwhile, crack eggs into a medium glass or ceramic bowl or into the bowl of an electric stand mixer. Add ricotta and mix at high speed for 2-3 minutes. Stir in cheddar cheese, green onion, crumbled bacon and salt. Stir until well-blended and cheddar cheese is well-distributed.
- Spray the cups of a 12-cup muffin pan with cooking spray. Ladle or pour egg mixture into each cup. Fill each cup to the top with the mixture.Fill the bottom of a broiler pan or shallow baking pan halfway with water. Make sure you choose a pan that is large enough so that your muffin pan can fit inside. Place your muffin pan inside the baking pan. The water only needs to be high enough to cover the entire bottom of each muffin cup. You do not want water to spill over the top and into your egg mixture.
- Bake in the water bath for 35-40 minutes. For more even baking, turn the pans around after about 20 minutes of baking. The egg cups are done when the centers are set. Remove muffin pan from the oven and water bath. Allow to cool in pan on a wire rack. Once cool, you can use a knife the loosen the sides of each egg cup and remove them from the pan.
Notes
- Refrigerator: One week
- Freezer: One month
- From refrigerator: 40 seconds in the microwave on high setting
- From freezer: 2-3 minutes in the microwave on high setting
These turned out so so good. I used gruyere cheese and cottage cheese instead of the ricotta. I don’t think I need any other recipe. Thanks so much for sharing!
Hi Barbara! I’m so glad you enjoyed the breakfast cups! Thank you for taking the time to let us know. 🙂