Egg Cups

5 25 196
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 6
Egg Cups
Health Highlights


6 medium Egg
6 medium slice Bacon
6 tbsp Cream, half and half, 10% M.F.
1 pinch Salt (one for each egg)
6 tbsp Parmesan cheese, shredded


Preheat oven to 350°F. Place a small rack in a large glass lasagna-style pan. Fill with an inch of water. Oil silicone muffin dividers OR ramekins and place on the rack. Slice bacon in half and place, criss-cross, in bottom of muffin liner. Crack eggs into the centre of each and pour 1 Tbsp cream over each egg. Sprinkle with salt and pepper.

Bake 15 - 20 minutes, until egg white is cooked but yolk is preferably runny. Sprinkle grated parmesan over if desired and your favourite fresh herbs. Cool completely before sending in the lunchbox.

For a vegetarian option: Instead of using bacon, sauté some green onion and zucchini in a dab of butter. Throw in a bunch of baby spinach until wilted. Line muffin liners or ramekins with veggies instead of bacon.

Nutrition Facts

Per Portion

Calories 196
Calories from fat 146
Calories from saturated fat 57
Total Fat 16.2 g
Saturated Fat 6.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 6.2 g
Cholesterol 215 mg
Sodium 480 mg
Potassium 132 mg
Total Carbohydrate 1.3 g
Dietary Fiber 0
Sugars 1.1 g
Protein 11.3 g

Dietary servings

Per Portion

Meat 0.3
Meat Alternative 0.5
Milk Alternative 0.1

Energy sources


Meal Type(s)