Waffle Bacon and Egg Cups

These Waffle Bacon and Egg Cups are everything you want for breakfast, all together in one muffin cup! My family absolutely loves these. The outside gets a bit crispy with caramelized cheese and they are chock full of crispy, salt bacon with a toasted waffle on the bottom (or top if you flip them over)! These egg cups are delicious on their own, but I particularly enjoy them w a drizzle of maple-flavored syrup over the top for a sweet and savory treat. Not only are these delicious, but they are super easy to make and come together quickly. Perfect to serve as part of a brunch spread, or to make once and eat all week!

These Waffle Bacon and Egg Cups are family-friendly, pair perfectly with a side of fruit, and each one is just 103 calories, 7 grams of protein, or 2 WW Points on the current Weight Watchers plan (or two egg cups for 5 WW Points). To view your current WW Points for this recipe and track it in the WW app, click here!

Recipe Notes

• Waffles: I used Eggo Homestyle Mini Waffles, so I used three sheets of four waffles each to get 12 waffles. These mini waffles fit perfectly at the bottom of each well in a standard-sized muffin tin! I have forgotten to toast the waffles before putting them in the cups before and they were still delicious, the waffle just gets absorbed a bit more. So, if you forget this step, don’t worry, they’ll still be a hit!
• Cheese: I used shredded sharp cheddar made with 2% milk, because it has less fat but is still delicious. If you have another flavor of cheese on hand, feel free to use it!
• Bacon: I always use Oscar Mayer Center Cut bacon in my recipes because it’s a leaner cut, but with all the flavor and crispness of standard cut bacon. I highly recommend it! I usually bake my bacon for ease and convenience, and it comes out perfect in my oven at 400 for 13-14 minutes.
• Syrup: These Waffle Bacon and Egg Cups are so tasty with a drizzle of syrup! I usually use sugar free maple-flavored breakfast syrup, but they would taste great with any maple-flavored syrup or of course, the real thing.
• Leftovers: To store for later, allow the egg cups to cool completely and then keep them in an airtight container in the refrigerator for up to five days. You can also freeze them for up to three months! These Waffle Bacon and Egg Cups reheat easily in your microwave or air fryer for a quick and easy breakfast.

More Tasty, Lightened Up Breakfast Recipes

Looking for more tasty lightened up breakfast recipes? Check out my Bisquick Chicken Sausage Balls, Turkey Breakfast Sausage, Three Cheese Broccoli Brunch Bake, Ham and Cheese Omelet Roll, Bacon Broccoli Quiche, Banana Blueberry Muffins, Sausage and Pepper Egg Bake, Ultimate Tater Tot Breakfast Casserole, Ham and Swiss Egg Cups, Orange Cranberry Baked Oatmeal Singles, Ham and Cheese Hash Brown Quiche, Pumpkin Chocolate Baked Oatmeal Singles, and many more in the Breakfast section of my recipe index!

Waffle Bacon and Egg Cups

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

Yield: 12 egg cups

These Waffle Bacon and Egg Cups are everything you want for breakfast, together in a muffin cup!

• 6 slices center cut bacon, (I used Oscar Mayer)
• 12 frozen mini waffles, (I use Eggo Homestyle Mini Waffles which come in sheets of four, so use three sheets)
• 4 oz shredded 2% milk sharp cheddar cheese, (about 1 cup)
• 6 large eggs
• 3 tablespoons skim milk
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• ¼ teaspoon salt

• Pre-heat the oven to 375 degrees Fahrenheit. Lightly mist a 12 count standard-sized muffin tin with cooking spray.

• Cook the bacon to crisp according to package directions. Transfer the bacon to a stack of paper towels to drain, then chop the bacon into small pieces.

• While the bacon is cooking, toast the sheets of mini waffles in your toaster and then cut or break the sheets into twelve individual mini waffles.

• Place a mini waffle into the bottom of each well in the tin. Sprinkle about half of the shredded cheese on top of the waffles. Divide the bacon pieces over the top of the cheese in each cup and then sprinkle with the remaining shredded cheese.

• Crack the eggs into a mixing bowl and add the milk, parsley, pepper, and salt. Beat with a whisk or a fork until well combined. Pour the egg mixture evenly over top of the fillings in each of the wells in the muffin tin.

• Place the muffin tin in the oven and bake for 15-18 minutes until golden and set. Allow to cool for 5-10 minutes before removing from the muffin tin. I recommend serving these with your preferred maple-flavored breakfast syrup.

To view your WW Points for this recipe and track it in the WW app or site, click here!
WW Points per egg cup: 2 each, or two egg cups for 5 Points (Points calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1 egg cup) serving:
103 calories, 4 g carbs, 0 g sugars, 6 g fat, 3 g saturated fat, 7 g protein, 0 g fiber, 221 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
3 per (1 egg cup) serving (P+ calculated using the recipe builder on weightwatchers.com)
Adapted from the 2017 edition of Better Homes & Gardens One-Pan Recipes special edition magazine

Author: Emily Bites

Course: Breakfast

Cuisine: American