In the Kitchen with EcoSalon: Bacon Cups

Eggs from a coworker and bacon from a local ranch makes the simplest brunch recipe.

It’s Saturday morning. On Friday a coworker handed off a carton of eggs from her own chickens, and later that day you broke down and bought a package of local bacon from Niman Ranch. What do you do? Make bacon cups, of course.

Or at least that’s how it went in the EcoSalon kitchen a few weekends back when we were brainstorming brunch ideas.

To be perfectly honest, we’re (almost) over the bacon internet meme, and we really don’t want to be one of those people, but these bacon cups are kind of amazing. And simple!

So if you want to impress your bacon-and-egg-loving friends – we make plenty of vegan fare, too, honest! – give these a shot. You won’t be disappointed.

These are also ideal for large breakfast or brunch parties because you can pop in several muffin tins into the oven at once, solving the perennial “How to fry eggs for 10 people and all sit down to eat at the same time” conundrum.

EcoSalon’s Bacon Cups


  • 6 strips of local, organic bacon
  • 6 organic eggs, preferably from chickens you know
  • Some type of crumbly cheese: goat, blue cheese, parmesan, etc.
  • Green onion, chopped


  • Line each tin hole of a muffin tin with bacon. If you like your bacon a little crispy, put tin in the oven at 350F for 10 or so.
  • Crack one egg into each hole.
  • Sprinkle with green onions and cheese.
  • Bake for 20 minutes.
  • Pop the bacon cups out of pan onto a plate and serve immediately.

See, easy. And the best thing about this recipe is that you can vary it however you want. Add in some sundried tomatoes? Why not. Sprinkle in a pinch of Herbes de Provence? Sure.


Images: Anna Brones, Natalie Dee, Anna Brones

Anna Brones

Anna Brones is a food + travel writer with a love for coffee and bikes. She is the author of The Culinary Cyclist and Fika: The Art of the Swedish Coffee Break. Catch her weekly column, Foodie Underground.