Southwest Bacon and Egg Cups Recipe

Wow your guests for breakfast with this tempting Southwest Bacon and Egg Cups Recipe that is topped of with cheese and chives.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Calories 188kcal
Author Chef Billy Parisi


  • 12 strips of uncooked bacon cut in half
  • 9 large eggs
  • ½ cup of whole milk
  • 1 10- ounce can of RO*TEL drained
  • 1 cup of shredded cheddar cheese
  • 1 teaspoon of Kosher salt
  • 1 teaspoon of ground black pepper
  • 1 tablespoon of chopped chives


  • Preheat the oven to 375°.
  • Spray the inside of a muffin tin with PAM No-Stick Cooking Spray. Next mold 2 half slices of bacon the outside of a muffin cup to form an outside ring.
  • Next, in a large bowl whisk together the eggs and milk until completely combined and fold in the RO*TEL, cheese, salt and pepper and evenly pour into the 12 bacon lined muffin cups.
  • Bake in the oven at 375° for 35 to 40 minutes or until the top of the eggs are brown and the bacon is cooked throughout.
  • Serve hot and garnish with chopped chives.


Calories: 188kcal | Carbohydrates: 2g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 148mg | Sodium: 452mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 338IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 1mg