Bacon Breakfast Bowls

Bacon Breakfast Bowls

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SammyLamb 1

"I love this because it's a quick and easy breakfast on-the-go consisting of 3 of my favorite breakfast foods combined: bacon, eggs, and cheese!"
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45 m servings 117 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 0.5g
  • < 1%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
  2. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not yet crispy, 7 to 10 minutes. Drain the bacon slices on paper towels.
  3. Line the walls of each muffin cup with a bacon strip.
  4. Beat eggs with salt and pepper in a large bowl; ladle into muffin cups to about 3/4-full. Sprinkle cheddar cheese over the top of each portion.
  5. Bake in preheated oven until golden brown on top and the egg doesn't jiggle, 20 to 35 minutes. Remove from oven and use a butter knife or spoon to remove from muffin tin promptly so that they don't stick.


  • Cook's Notes:
  • For quicker prep time you can skip pre-cooking the bacon. However, I have found that it reduces the amount of grease in the bowl, not too mention potential for grease spillage while cooking.
  • For fewer calories, use turkey bacon or reduced-fat varieties, reduced-fat cheeses, egg whites versus whole eggs.
  • For more of a western feel, add diced tomatoes with chilies and onions.
  • These freeze really well, so make a bunch and freeze them.


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I made these by method as written by cooking the bacon first. I used parmigiano reggiano due to not having cheddar available to me. Once out of the oven I served them on a "nest" of mashed pot...

This is a nice recipe but it needs some tweaks. I did not add any salt or pepper to the egg, it gets enough salt from the bacon and cheese! Added a little pepper and a dash of milk. Keep an eye ...

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