BLT egg cups turn the classic bacon, lettuce, and tomato combination into an easy, savory breakfast. Fluffy eggs are baked with crisp bacon, fresh mixed greens, and juicy tomato, paired with a smoky chipotle mayo for a creamy kick.

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Eggs

The foundation of the egg cups, eggs create a soft, fluffy texture while providing enough structure to hold the bacon, greens, and tomato together. Whisking them with half and half gives the finished cups a richer, more tender texture.

Bacon

Crisp bacon brings the signature smoky, salty flavor that makes these egg cups taste like a BLT. Chopping it into small pieces helps distribute the bacon throughout each bite instead of leaving all the flavor in one spot.

Mixed Greens

Mixed greens add freshness, color, and a subtle earthy flavor to the egg cups. They also soften as they bake, blending naturally into the eggs without overpowering the bacon and tomato.

Tomato

Minced tomato adds juicy texture, bright acidity, and a touch of natural sweetness. Cutting it into small pieces helps it distribute evenly throughout the egg mixture while giving the finished egg cups little bursts of freshness.

Chipotle Mayo

The chipotle mayo is what takes these egg cups from simple breakfast bites to a BLT-inspired dish with some attitude. Mayonnaise provides creamy richness while the chipotle peppers in adobo add smoky heat, a deep pepper flavor, and a little color.

TIPS & TRICKS FOR THE BEST BLT EGG CUPS

Cook the bacon until crisp

Crisp bacon works best in egg cups because it keeps some of its texture as it bakes. Slightly undercooked bacon can become soft once mixed into the eggs. You can cook the bacon ahead of time and refrigerate it until you are ready to make the egg cups.

Chop the fillings small

Small pieces of bacon, tomato, and greens distribute more evenly throughout the egg mixture. This gives each egg cup a little of every BLT component instead of creating large pockets of filling.

Do not overfill the muffin cups

Eggs expand as they bake, so fill each muffin cup only about three quarters full. This gives the eggs room to puff without overflowing and makes the finished egg cups easier to remove.

Whisk the eggs thoroughly

Whisk the eggs and half and half until the mixture is smooth and evenly combined. This helps create a consistent texture throughout the egg cups and prevents concentrated pockets of egg white.

Grease the pan well

Even a nonstick muffin pan benefits from a light coating of oil or cooking spray. Pay particular attention to the sides of each cup where the egg mixture can stick as it cooks.

For make ahead breakfasts

Let the cooked egg cups cool completely before refrigerating them in an airtight container. Reheat gently so the eggs stay tender rather than becoming firm or rubbery.

Inclusive adaptions

Easier preparation

Use precooked bacon and prewashed greens to reduce chopping, cooking, and handling steps.

Dairy sensitivity

Replace the half and half with an unsweetened dairy free alternative that works well for cooking.

Lower spice

Use less chipotle adobo in the mayo for a milder sauce while keeping the creamy texture and smoky flavor.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

12 cup muffin pan

Mixing bowl

Whisk

Measuring cups

Measuring spoons

Knife

Cutting board

Small bowl

Spoon

SIMILAR INGREDIENTS TO

Mushroom & Sausage Egg Cups

Bacon & Cheese Egg Cups

Black Bean & Egg Cups

ENJOY THIS RECIPE WITH

Jalapeño Sweet Heat Iced Tea 

Hot Honey Creamed Corn 

Smoked Guacamole

Recipe

Marissa Bolden

BLT Egg Cups

BLT egg cups turn the classic bacon, lettuce, and tomato combination into an easy, savory breakfast. Fluffy eggs are baked with crisp bacon, fresh mixed greens, and juicy tomato, paired with a smoky chipotle mayo for a creamy kick.

Print Recipe Pin Recipe

Servings: 6 Egg Cups

Ingredients Equipment Method

Ingredients

  

• 8 large eggs
• 2 tablespoons half and half
• 4 strips bacon cooked and chopped
• 1/4 cup mixed greens chopped
• 1 tomato minced
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• Chipotle Mayo
• 1/4 cup mayonnaise
• 1-2 tablespoon minced chipotle peppers in adobo sauce

Equipment

• Muffin pan
• Mixing bowl
• Whisk
• Measuring cups
• Measuring spoons
• Knife
• Cutting Board
• Small bowl
• Spoon

Method

 

1. Preheat the oven to 375°F.
2. Cook the bacon until crisp. Drain on paper towels and chop into small pieces.
3. Lightly grease a 12 cup muffin pan.
4. In a mixing bowl, whisk together the eggs, half and half, sea salt, and black pepper until well combined.
5. Divide the chopped bacon, mixed greens, and minced tomato evenly among the muffin cups.
6. Pour the egg mixture over the fillings, filling each cup about three quarters full.
7. Bake for 18 to 22 minutes, or until the egg cups are puffed and the centers are set.
8. While the egg cups bake, stir together the mayonnaise and minced chipotle peppers in adobo.
9. Remove the egg cups from the oven and let them rest for a few minutes before removing them from the pan.
10. Serve with chipotle mayo

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