Oven-Baked Pig Shots bring a flavor-packed twist to your morning routine with crispy bacon cups filled with fluffy eggs, savory sausage, melted cheddar, and vibrant green pepper. These bite-sized breakfast bites are perfect for a crowd or a solo treat, delivering that satisfying crunch and gooey goodness in every mouthful. With a pop of fresh parsley on top, they’re as pretty as they are delicious—ready to make your next brunch unforgettable!
Key Ingredients
Before you dive in, gather these simple ingredients to build your Pig Shots:
- 12 strips bacon: Forms crispy cup shells that hold all the delicious fillings.
- 1/2 pound breakfast sausage: Provides a savory, hearty base that complements the eggs.
- 4 unit eggs: Create a fluffy, protein-packed center when whisked and baked.
- 1/2 cup milk: Keeps the eggs tender and light throughout baking.
- 1/2 cup shredded cheddar cheese: Melts into gooey goodness for rich flavor in every bite.
- 1/4 cup diced green bell pepper: Adds vibrant color and a mild crunch.
- 1/4 teaspoon salt: Seasons the egg mixture for balanced taste.
- 1/4 teaspoon black pepper: Brings a hint of spice and depth.
- 1 tablespoon chopped parsley: Fresh garnish that brightens each bite visually and flavor-wise.
How To Make Oven-Baked Pig Shots
Let’s roll up our sleeves and transform these ingredients into irresistible breakfast cups. You’ll start by shaping and pre-baking your bacon for structure, while cooking and seasoning sausage to pack in savory flavor. A simple whisk of eggs and milk creates the creamy base, and careful assembly in the muffin tin ensures every bite is loaded just right. Finally, a golden bake sets everything in place—resulting in sturdy, hand-held breakfasts that are as fun to serve as they are to eat!
1. Preheat your oven to 400°F and lightly grease a 12-cup muffin tin with cooking spray or a thin brush of oil to prevent sticking.
2. Line each muffin cup with one strip of bacon, pressing the ends up the sides to form a cup shape.
3. Partially bake the bacon cups for 10 minutes until they begin to crisp and hold their shape.
4. Cook the breakfast sausage in a skillet over medium heat, breaking it into small pieces until evenly browned, then drain any excess fat.
5. In a bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and slightly frothy.
6. Divide the cooked sausage and diced green bell pepper evenly among the partially baked bacon cups for uniform flavor.
7. Pour the egg mixture over the sausage in each cup, filling each only three-quarters full to allow room for the eggs to puff up.
8. Sprinkle the shredded cheddar cheese on top of each cup for that irresistible melted finish.
9. Return the tin to the oven and bake for an additional 12–15 minutes, or until the eggs are fully set and the bacon reaches your desired crispness.
10. Let the pig shots rest for a few minutes, then carefully remove them from the tin and garnish with chopped parsley before serving.
Serving Suggestions
These Oven-Baked Pig Shots are incredibly versatile—perfect for fancy brunch spreads or casual weekday breakfasts:
- Serve warm on a breakfast platter alongside fresh fruit and toasted artisan bread for a balanced meal.
- Pair with a crisp green salad drizzled with light vinaigrette to cut through the richness.
- Offer various dipping sauces—from classic ketchup to spicy salsa—for guests to customize their bites.
- Pack in a make-ahead breakfast box with muffin liners for grab-and-go mornings without losing any flavor.
Tips For Perfect Oven-Baked Pig Shots
Mastering Pig Shots is all about timing and a few handy tricks. Keep your bacon cups sturdy by giving them a head start in the oven, and don’t skip the brief rest after baking to help them set up perfectly. These tips will ensure each bite pops out clean and looking picture-perfect!
- You can substitute pepper jack cheese for a spicier version.
- For extra crispy bacon, finish under the broiler for 1–2 minutes.
- Allow pig shots to cool slightly before serving to help them hold their shape.
- Serve with ketchup, salsa, or your favorite dipping sauce.
How To Store It
Got leftovers? No problem—these Pig Shots store beautifully and reheat like a dream:
- Refrigerator: Place cooled pig shots in an airtight container and store for up to 3 days.
- Freezer: Wrap individual cups in foil or parchment, then freeze in a sealed bag for up to 1 month.
- Oven Reheat: Warm at 350°F for 8–10 minutes until heated through and crisp.
- Microwave Reheat: Heat on medium power for 30–60 seconds per cup, checking until just warmed.
Frequently Asked Questions
Here are answers to your most common Pig Shot queries:
- Q: How long does it take to prepare and bake Oven-Baked Pig Shots?
A: Prep time is about 15 minutes—lining and partially baking the bacon cups, cooking sausage, and whisking the eggs. Bake time is 10 minutes for the bacon cups plus 12–15 minutes after adding the egg mixture. Total time is roughly 40–45 minutes including resting.
- Q: Can I substitute or add different cheeses to this recipe?
A: Yes. Pepper jack cheese can be used for a spicier kick, Monterey Jack adds creaminess, and Swiss or mozzarella work for a milder flavor. Just keep the amount at ½ cup shredded cheese to maintain the right egg-to-cheese ratio.
- Q: What’s the best way to ensure the bacon cups stay crispy?
A: Partially bake the bacon cups for 10 minutes before filling. After the final bake, you can finish under the broiler for 1–2 minutes, watching closely to prevent burning. Letting them rest for a few minutes also helps them crisp and hold shape.
- Q: How can I prevent the egg mixture from overflowing the bacon cups?
A: Fill each bacon cup only three-quarters full with the egg mixture to allow room for expansion. Use a small ladle or measuring cup to pour gently and avoid overfilling.
- Q: Is it possible to make these ahead or freeze them?
A: Yes. After baking and cooling, wrap individual pig shots in foil or place them in an airtight container and freeze for up to one month. Reheat in a 350°F oven for 10–12 minutes or microwave on medium power for about 1–2 minutes, checking to ensure they’re heated through.
- Q: What variations can I try with the meat or vegetables?
A: Swap breakfast sausage for diced ham, cooked chorizo, or crumbled cooked turkey sausage. You can also add sautéed onions, mushrooms, or diced tomatoes in place of or alongside the green bell pepper for extra flavor and texture.
- Q: How should I store leftovers and reheat them for best quality?
A: Store cooled pig shots in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes or microwave each for 30–60 seconds until warmed through.
What Makes This Special
Oven-Baked Pig Shots hit all the right notes: crunchy bacon cups, fluffy eggs, savory sausage, and gooey cheese come together in a hand-held breakfast marvel that’s as fun to eat as it is to make. Whether you’re fueling up for a busy morning or entertaining friends at brunch, these mini breakfast bites deliver big on flavor and flair. Feel free to print and save this recipe for your kitchen arsenal—and don’t forget to drop a comment or question below if you give them a whirl or need any help!
Oven-Baked Pig Shots
Description
Bite into crunchy bacon shells brimming with fluffy eggs, seasoned sausage, and gooey cheese, then top with fresh parsley for a burst of color and flavor in every mouthful.
Ingredients
Instructions
-
Preheat oven to 400 F and lightly grease a 12-cup muffin tin.
-
Line each muffin cup with one strip of bacon, creating a cup shape.
-
Partially bake the bacon cups for 10 minutes until they begin to crisp.
-
Meanwhile, cook the breakfast sausage in a skillet over medium heat, breaking it into small pieces until browned, then drain excess fat.
-
In a bowl, whisk eggs, milk, salt, and black pepper until well blended.
-
Divide cooked sausage and diced green bell pepper evenly among the partially baked bacon cups.
-
Pour the egg mixture over the sausage in each cup, filling three-quarters full.
-
Sprinkle shredded cheddar cheese on top of each cup.
-
Return the tin to the oven and bake for an additional 12–15 minutes, or until eggs are set and bacon is crispy.
-
Let the pig shots rest for a few minutes, then remove from the tin and garnish with chopped parsley.
Note
- You can substitute pepper jack cheese for a spicier version.
- For extra crispy bacon, finish under the broiler for 1–2 minutes.
- Allow pig shots to cool slightly before serving to help them hold their shape.
- Serve with ketchup, salsa, or your favorite dipping sauce.
