Heat the oven: Preheat to 400°F (200°C). Lightly brush a 12-cup muffin tin with olive oil or cooking spray. This prevents sticking and helps the bacon crisp.

Par-cook the turkey bacon: Lay the slices on a sheet pan and bake for 6–8 minutes until they’re starting to firm up but not fully crisp. This helps them hold shape in the tin. Don’t skip this step.

Line the muffin cups: Curve one slice of par-cooked turkey bacon around the inside edge of each muffin cup to form a ring. If your slices are short, overlap two pieces slightly. Press gently so they sit snugly against the sides.

Add optional fillings: Sprinkle a small pinch of cheese and a teaspoon or two of chopped veggies into each cup. Keep portions small so the egg still fits comfortably. Avoid watery add-ins; pat dry or pre-sauté mushrooms and spinach.

Choose your egg style: Whole-egg cups: Crack one egg directly into each bacon-lined cup. Season with salt, pepper, and red pepper flakes if you like runny or jammy yolks.

Scrambled cups: Whisk 10–12 eggs with the milk or cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour to fill each cup about 3/4 full.

Bake: Return the tin to the oven and bake for 10–14 minutes. For whole eggs, start checking at 10 minutes: whites set and yolks still a bit wobbly for runny, or go to 12–14 minutes for firmer. Scrambled cups usually take 12–14 minutes until puffed and just set in the center.

Rest briefly: Let the cups sit for 3–4 minutes. This helps them release more easily and finish setting without overcooking.

Loosen and serve: Run a thin spatula or butter knife around the edges to lift out each cup. Top with a sprinkle of chives, a dash of hot sauce, or an extra crack of pepper.