Photo of Bacon & egg breakfast cups by WW

Bacon & egg breakfast cups

Points® value
Total Time
30 min
15 min
15 min
You’ll love the convenience of this savory handheld breakfast. You can bake these cups ahead and keep them on hand for quick grab-and-go breakfasts; simply reheat in the microwave for 30 seconds to 1 minute. For easiest portability, bake the full 20 minutes to set the yolks fully; for looser yolks, you can bake for less time.


Cooking spray

4 spray(s)

Cooked Canadian bacon

12 slice(s)


12 large egg(s)

Kosher salt

¼ tsp

Black pepper

¼ tsp

Grated Parmesan cheese

2 Tbsp

Grape tomatoes

¾ cup(s), chopped


1 Tbsp, chopped


  1. Preheat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
  2. Arrange 1 bacon slice in each muffin cup; if slices want to pop up, make a tear from the edge to the center and fit them down into the pan (they don’t need to be perfect). Crack 1 egg into each muffin cup; sprinkle the eggs evenly with the salt and black pepper. Sprinkle the cheese evenly over the eggs, then sprinkle the tomatoes evenly over the top.
  3. Bake until the eggs are set to your liking, 15 to 20 minutes. Sprinkle the chives evenly over the top.
  4. Serving size: 1 egg cup