Oven-Baked Pig Shots bring together tiny bacon cups filled with fluffy eggs, savory sausage, and gooey cheddar for a sizzling start to your morning. Each little morsel turns golden-crisp as it cradles creamy egg, peppery sausage bits, and melted cheese, delivering irresistible smoky pork and warm cheese goodness. Perfect for weekend brunches, weekday grab-and-go, or impressing friends, these bite-sized wonders are about to become your new favorite breakfast obsession!
Key Ingredients
To whip up these Oven-Baked Pig Shots, you only need a handful of everyday ingredients that pack big flavor:
- 12 strips bacon: Crisp cups that hold the cheesy egg and sausage filling.
- 1/2 pound breakfast sausage: Savory meat that adds hearty, seasoned bites.
- 4 unit eggs: The fluffy base that sets into tender, protein-rich pockets.
- 1/2 cup milk: Creates a silky custard when whisked with the eggs.
- 1/2 cup shredded cheddar cheese: Melts into gooey, golden goodness.
- 1/4 cup diced green bell pepper: Adds a fresh crunch and mild sweetness.
- 1/4 teaspoon salt: Enhances all the savory flavors.
- 1/4 teaspoon black pepper: Gives a gentle spicy kick.
- 1 tablespoon chopped parsley: Bright garnish that adds color and freshness.
How To Make Oven-Baked Pig Shots
Ready to transform these simple ingredients into fun, portable breakfast bites? Follow these steps to ensure each pig shot bakes evenly, with crisp bacon shells and perfectly set eggs:
1. Preheat the oven to 400°F and lightly grease a 12-cup muffin tin to prevent sticking and help the bacon cups release easily.
2. Line each muffin cup with one strip of bacon, overlapping slightly to create a sturdy cup shape that will cradle the filling.
3. Partially bake the bacon cups for 10 minutes until they just begin to crisp—this firms up the shell and prevents soggy sides.
4. Meanwhile, cook the breakfast sausage in a skillet over medium heat, breaking it into small pieces until browned and cooked through, then drain off excess fat for a leaner bite.
5. In a bowl, whisk together the eggs, milk, salt, and black pepper until smooth and well blended for a uniform custard.
6. Divide the cooked sausage and diced green bell pepper evenly among the partially baked bacon cups, creating a flavorful base layer.
7. Pour the egg mixture over the sausage in each cup, filling each about three-quarters full to leave room for rising.
8. Sprinkle shredded cheddar cheese on top of each cup so it melts into a bubbly, golden blanket.
9. Return the tin to the oven and bake for an additional 12–15 minutes, or until the eggs are set in the center and the bacon reaches your desired crispiness.
10. Let the pig shots rest for a few minutes, then carefully remove from the tin and garnish with chopped parsley for a burst of color and freshness.
Serving Suggestions
These Oven-Baked Pig Shots are stars on their own, but you can dress them up and create a memorable brunch spread. Here are some tasty ways to serve them:
- Warm with salsa: Offer a side of fresh tomato salsa for a bright, tangy contrast to the smoky pork.
- Bed of greens: Place pig shots on a handful of spicy arugula or baby spinach to balance the richness.
- Drizzle spicy mayo: Mix mayo with a dash of hot sauce and drizzle over the tops for creamy heat.
- Fruit platter pairing: Serve alongside melon, berries, and pineapple to add juicy sweetness and color.
Tips For Perfect Oven-Baked Pig Shots
Let’s make sure every single bacon cup comes out just right—crispy, flavorful, and holding its shape:
- 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
After you’ve enjoyed these savory bites, here’s how to keep them tasting fresh and delicious:
- Refrigerate in an airtight container: Store cooled pig shots in a single layer with a sheet of parchment between to prevent sticking; keep for up to 3 days.
- Freeze individually: Wrap each cooled pig shot tightly in plastic wrap, then place in a freezer-safe bag for up to 1 month.
- Thaw overnight: Move frozen shots to the fridge the night before to preserve texture; avoid microwaving frozen.
- Reheat gently: Warm refrigerated pig shots in a 350°F oven for 5–7 minutes, or microwave for 30–45 seconds, to maintain crisp edges.
Frequently Asked Questions
Here are quick answers to common queries about Oven-Baked Pig Shots:
- Q: How long does it take to prepare and bake the Oven-Baked Pig Shots?
A: From start to finish you’ll need about 30 to 35 minutes. That includes 10 minutes for partially baking the bacon cups, 5 minutes to cook the sausage and whisk the egg mixture, then 12 to 15 minutes for the final bake, plus a few minutes of resting time.
- Q: Can I prepare any components ahead of time?
A: Yes, you can partially bake the bacon cups and cool them completely up to a day in advance, then refrigerate in an airtight container. You can also cook the sausage ahead and store it separately. Assemble and bake everything just before serving for the best texture and flavor.
- Q: How can I prevent the bacon cups from collapsing or leaking?
A: Be sure each bacon strip overlaps slightly as you line the muffin cups, and lightly press them into the tin to form a sturdy cup. Partially baking them before adding the filling firms them up and helps maintain the cup shape during the final bake.
- Q: Can I substitute or add different cheeses and vegetables?
A: Absolutely. Swap cheddar for pepper jack if you like a spicy kick, or try mozzarella, Gouda, or Swiss for a milder flavor. You can also stir in diced onions, mushrooms, spinach, or chopped ham along with the sausage—just make sure any added vegetables are diced small and pre-cooked or well-drained to prevent a soggy filling.
- Q: How do I know when the pig shots are fully cooked?
A: The eggs should be set and no longer jiggly in the center, the cheese melted and lightly golden, and the bacon crisp. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Q: Is there a recommended way to reheat leftovers?
A: Cool the pig shots completely, then store them in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for about 5 to 7 minutes until warmed through, or microwave each shot for 30 to 45 seconds, watching carefully to avoid overcooking the egg.
- Q: What dipping sauces pair best with these pig shots?
A: Classic ketchup or salsa are fantastic for a familiar flavor, but you can also try spicy mayo, honey mustard, barbecue sauce, or a creamy ranch dressing to complement the savory bacon, sausage, and cheese.
What Makes This Special
There’s a reason these Oven-Baked Pig Shots steal the show: they combine the perfect crispy bacon “cup,” fluffy custardy eggs, savory sausage, and ooey-gooey cheddar into one portable package. They’re playful, crowd-pleasing, and versatile—ideal for brunch buffets, morning meal prep, or impressing guests with minimal fuss. Feel free to print this recipe and tuck it into your favorite binder so you can whip up these bite-sized marvels anytime. If you give them a whirl or have questions along the way, drop a comment—I’d love to hear how your pig shots turned out!
Oven-Baked Pig Shots
Description
Each bacon cup turns golden-crisp as it cradles a creamy egg, peppery sausage bits, and melted cheddar, releasing irresistible aromas of smoky pork and warm cheese.
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.
