Bacon Wrapped Egg Cups with Horseradish and Cheddar
⏲ ~28 min total · prep 12 · cook 16 · 4 servings
Sides⏱ 45 min total🔥 1.2g net carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
Ingredients
- 6 slices bacon
- 6 large eggs
- 2 tbsp heavy cream
- 2 tbsp prepared horseradish, lightly squeezed to drain excess vinegar
- 3/4 cup shredded sharp cheddar, divided
- 1 tbsp snipped fresh chives
- 1/4 tsp black pepper
- 1/8 tsp kosher salt
Instructions
- Heat the oven to 400°F and line each cup of a 6-cup muffin tin with a bacon slice, spiraling it around the wall and across the bottom; patch any bare spots with torn pieces.
- Par-bake the lined tin 8 minutes, until the bacon is limp and just blushing at the edges — this renders fat so the cups release cleanly and the bacon finishes crisp instead of flabby.
- Whisk the eggs with the cream, horseradish, chives, pepper, and salt just until one color; don't whip to foam, or the cups puff high and collapse as they cool.
- Drop a pinch of cheddar into each cup, ladle the custard in to just below the bacon line, and crown each with the remaining cheddar.
- Lower the oven to 375°F and bake 15-17 minutes, until the centers tremble like set Jello when you nudge the pan but no liquid egg shows.
- Cool in the tin 5 minutes, then run a thin knife around each cup and lift it out; they pop free once the cheese crust along the bacon cools.
Why this recipe works
- Par-baked bacon walls Eight minutes in the oven renders fat out of the bacon before any egg goes in. The cups release cleanly and the bacon turns crisp instead of flabby.
- Horseradish in the custard Prepared horseradish, squeezed of its brine, seasons six eggs with almost no carbohydrate. Its sharp edge cuts through the cream and cheddar so the cups never taste heavy.
- Pulled while trembling Baking until the centers still wobble like set custard keeps the eggs tender after the rest. Cook them to fully firm in the oven and they turn rubbery on the plate.
Tips for making this recipe well
Squeeze the horseradish
Prepared horseradish sits in a lot of vinegar brine. A quick squeeze through a strainer keeps the custard from turning loose and sour.
Whisk to one color, then stop
Overbeaten eggs trap air, which puffs the cups high and collapses them into wrinkles as they cool. Uniform yellow is the goal, not foam.
Patch bare bacon spots
Bacon shrinks as it par-bakes. Tear small pieces from any leftover ends and press them over gaps so no custard leaks through the wall.
Use the nudge test
Shake the pan at 15 minutes. Set custard trembles like Jello, while liquid egg ripples underneath and needs 2 more minutes.
Cheese below and above
The pinch of cheddar under the custard melts against the bacon and seals small gaps. The layer on top browns into a crust that helps each cup release.
Serving suggestions
These cover a lot of ground, from grab-and-go breakfasts to a protein side next to a big salad. Serve them warm or at room temperature, with extra snipped chives and a small spoon of sour cream for anyone who wants to lean further into the horseradish. They hold their shape in a container, so they travel to potlucks without turning into scrambled eggs.
Storage and meal prep
Refrigerate the cooled cups in an airtight container for 3 to 4 days. Reheat for 20 to 30 seconds in the microwave, or warm them in a low oven until the centers are hot. They also freeze well for 2 to 3 months; thaw overnight in the fridge before reheating so the centers warm through without the bacon turning tough. Keep a paper towel in the container to catch condensation.
Variations worth trying
- Pepper jack Swap the sharp cheddar for pepper jack and skip the black pepper. The cups come out with a slow warmth instead of a sharp one.
- Smoked salmon top Lay a small ribbon of smoked salmon on each cup after baking. It echoes the horseradish the way it does on a bagel.
- Bacon-light version Butter the muffin cups generously and skip the wrapping. Add the full 3/4 cup of cheddar to the bottom so the cups still release.
- Cayenne custard Whisk a pinch of cayenne in with the black pepper. It adds a slow heat that stays behind the horseradish.
Frequently asked questions
Can I make these ahead for the week?
Yes. Bake a full batch, cool, and refrigerate for up to 4 days. Twenty seconds in the microwave brings back the soft center.
Why did my egg cups puff up and then sink?
The custard was whisked to foam, and trapped air inflated them in the oven. Whisk only until the mixture turns one uniform color.
How strong is the horseradish flavor?
Noticeable but polite, because the heavy cream and cheddar mellow it. Squeezing out the vinegar brine tames it further, so start with the full 2 tablespoons.
Can I freeze the baked cups?
Yes, for 2 to 3 months in a freezer bag. Thaw overnight in the refrigerator and reheat gently so the bacon stays crisp enough.
What temperature should the centers reach?
Egg dishes are considered safe at 165°F. If you want a thermometer check alongside the visual cue, aim for that number in the center of a cup.
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