If you’re on the lookout for a breakfast or brunch idea that’s as delightful to your taste buds as it is charming to present, the Baked Egg Cups with Cherry Tomatoes, Monterey Jack, Basil, and Bacon Recipe is a winner. These individual ramekins layered with juicy cherry tomatoes, creamy Monterey Jack cheese, fragrant basil, and smoky bacon come together in a baked egg cup that’s both comforting and elegant. It’s one of those recipes that feels fancy yet is incredibly simple to pull off, perfect for impressing guests or treating yourself to a special start of the day.
Ingredients You’ll Need
This recipe relies on a handful of straightforward ingredients that pack a delicious punch. Each one plays a beautiful role, whether it’s adding creaminess, freshness, or savoriness to these delightful little egg cups.
- Large eggs: The star of the dish, providing a rich, custardy base when baked perfectly.
- Grape tomatoes, halved: These add a juicy burst of sweetness and a pop of color.
- Shredded Monterey Jack cheese: Offers a creamy, melty texture that blends beautifully with the eggs.
- Fresh basil leaves: Thinly sliced for a fresh, herbaceous note that brightens every bite.
- Heavy cream or milk: Just a splash to ensure the eggs remain tender and moist.
- Salt and pepper: Essential seasoning that enhances all the other flavors.
- Bacon slices, cooked and crumbled: Adds a smoky, crunchy contrast that’s simply irresistible.
- Melted butter: Used for greasing ramekins, it gives a rich, golden finish to the outside edges.
How to Make Baked Egg Cups with Cherry Tomatoes, Monterey Jack, Basil, and Bacon Recipe
Step 1: Preheat the Oven and Prep Ramekins
Start by heating your oven to 350 degrees, the perfect temperature to gently cook the egg cups without drying them out. While the oven warms, brush your ramekins generously with melted butter to keep the eggs from sticking and to add a subtle richness that will make the crust edges wonderfully golden.
Step 2: Layer the Flavor Foundations
Into each buttered ramekin, place a few halved cherry tomatoes, about a tablespoon of shredded Monterey Jack cheese, and some thin strips of fresh basil. This combination at the bottom creates a flavorful base, ensuring every bite has bursts of sweetness, creaminess, and fresh herb aroma.
Step 3: Add the Eggs and Cream
Carefully crack one egg into each ramekin so the yolk sits centered. Then drizzle half a teaspoon of cream or milk over the egg to keep it luxuriously moist as it bakes. Sprinkle a bit more cheese on top and season each cup with salt and freshly cracked pepper for that perfect balance of taste.
Step 4: Bake Gently Until Set
Place the ramekins in the oven and bake for about 8 to 10 minutes. This timeframe cooks the eggs just right so the whites are firm while the yolks maintain a beautiful, slightly runny center—unless you prefer them fully set, in which case, keep a close eye and bake a little longer.
Step 5: Broil for the Perfect Finish
After baking, turn on the broiler to high and carefully broil the egg cups for 4 to 5 minutes. This step melts the cheese beautifully and crisps the top slightly, adding a golden, bubbly finish that makes these baked egg cups visually irresistible.
Step 6: Add the Final Touches
Remove the ramekins from the oven and immediately top each cup with crumbled bacon and an extra sprinkle of fresh basil leaves. The salty crunch of bacon adds that perfect finishing touch to an already flavorful dish.
Step 7: Serve Immediately and Enjoy!
These egg cups are best enjoyed warm, right out of the oven when the cheese is melty and the eggs are tender. Serve with a smile and watch your loved ones savor every bite of this simple yet delightful recipe.
How to Serve Baked Egg Cups with Cherry Tomatoes, Monterey Jack, Basil, and Bacon Recipe
Garnishes
Fresh herbs like extra basil or even a sprinkle of chopped chives add a burst of green and a fresh flavor contrast. A dash of smoked paprika or a light drizzle of hot sauce can amp up the flavor if you like a bit of heat. Don’t forget a few additional cherry tomato halves on the side to keep the fresh, juicy vibe going strong!
Side Dishes
Pair your baked egg cups with crispy toasted bread or flaky croissants to scoop up every last bit. A light, mixed greens salad with a zesty vinaigrette is a great companion, balancing the richness with some crisp, refreshing texture. Roasted potatoes or sweet potato hash also make a hearty, comforting side option.
Creative Ways to Present
Serve the egg cups in their ramekins for a rustic, homey look or carefully unmold them onto plates to impress your guests with their elegant dome shape. For a brunch party, line several ramekins on a wooden board with little bowls of condiments like salsa, guacamole, or sour cream to make a fun interactive spread.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover baked egg cups in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the eggs — a quick zap in the microwave or warming in a low oven works well.
Freezing
While the texture is best fresh, these egg cups freeze okay if necessary. Wrap each cup tightly with plastic wrap and foil before freezing. Thaw overnight in the fridge before reheating, but keep in mind the texture of the tomatoes and basil may soften a bit after freezing.
Reheating
To warm leftovers, place the egg cups in a preheated 300-degree oven for about 10 minutes until warmed through, or microwave on medium power in 30-second increments to avoid rubbery eggs. Adding a sprinkle of fresh basil after reheating really revives their fresh flavor.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! Monterey Jack is great for creaminess and meltability, but mozzarella, cheddar, or even a tangy feta can be delicious alternatives depending on your flavor preferences.
What if I don’t eat bacon? Can I skip it or substitute it?
You can easily omit the bacon for a vegetarian version or swap it out for sautéed mushrooms, sun-dried tomatoes, or a sprinkle of smoked paprika for a smoky vibe without meat.
How do I know when the egg cups are perfectly cooked?
The eggs should have set whites but still slightly soft yolks unless you prefer them fully firm. Baking for around 8-10 minutes at 350 degrees typically achieves this, but ovens vary, so keep a close eye near the end.
Can I prepare these egg cups for a crowd?
Yes! Simply scale the ingredients up and bake the cups in batches or use multiple ramekins simultaneously. They make an ideal party appetizer or brunch centerpiece because they look elegant and serve individually.
Are these egg cups suitable for meal prep?
Definitely. They reheat well and provide a nutritious, protein-packed breakfast or snack that you can enjoy throughout the week with minimal fuss.
Final Thoughts
This Baked Egg Cups with Cherry Tomatoes, Monterey Jack, Basil, and Bacon Recipe has quickly become one of my favorite go-to dishes because it’s effortless, versatile, and downright delicious. Whether you’re cooking for one or a crowd, the flavors come together in such a satisfying way that you’ll want to make these again and again. Trust me, once you try this recipe, it will earn a special place in your breakfast rotation!
Print
Baked Egg Cups with Cherry Tomatoes, Monterey Jack, Basil, and Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delicious and easy Baked Egg Cups made with fresh eggs, grape tomatoes, melted cheese, basil, and crispy bacon. Perfect for a quick breakfast or brunch, these individual ramekin servings combine creamy eggs with savory flavors, baked to perfection and finished under the broiler for a golden, cheesy top.
Ingredients
Egg Cups Mixture
- 4 large eggs
- 1 cup grape tomatoes, halved
- 1 cup shredded Monterey Jack or mozzarella cheese
- 4–6 fresh basil leaves, cut into thin strips
- 2 tsp heavy cream or milk
- Salt and pepper, to taste
- 2 slices bacon, cooked and crumbled
- 2 Tbsp melted butter (for greasing ramekins)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the egg cups.
- Prepare Ramekins: Generously grease each ramekin with melted butter. Add a few sliced grape tomatoes, about 1 tablespoon of shredded cheese, and a few strips of fresh basil to the bottom of each ramekin.
- Add Eggs and Cream: Crack one egg into each ramekin. Pour ½ teaspoon of heavy cream or milk over each egg. Sprinkle a little more cheese on top and season with salt and freshly ground black pepper.
- Bake Eggs: Place the ramekins on a baking sheet and bake for 8 to 10 minutes, or until the egg yolks reach your preferred level of doneness.
- Broil for Finish: Turn your oven setting to broil. Broil the egg cups for 4 to 5 minutes, or until the cheese is melted, bubbly, and the eggs are fully set with a lightly browned top.
- Garnish and Serve: Remove the ramekins from the oven. Top each egg cup with the crumbled bacon and additional fresh basil strips. Serve immediately while warm.
Notes
- You can substitute the Monterey Jack cheese with mozzarella or your favorite melting cheese.
- Adjust the baking time slightly depending on how runny or firm you prefer your yolks.
- Use heavy cream for richer egg cups or milk for a lighter alternative.
- To make this recipe vegetarian, omit the bacon and add extra veggies like spinach or mushrooms.
- Ensure ramekins are well greased to make removal easier.
