Bacon & Egg Muffin Cups
These two champion ingredients are the stars in one of my favourite easy low-carb breakfasts or brunches – Bacon & Egg Muffin Cups.
Bacon & Egg Muffin Cups
Also try this Jalapeno and Bacon Grilled Cheese Sandwich!
Bacon and eggs. Really, is there more of a perfect combination than this? I think not.
These two champion ingredients are the stars in one of my favourite easy breakfasts or brunches – Bacon & Egg Muffin Cups.
Yet this recipe combines the perfect couple in a different way than the usual. You don’t even need utensils to eat them!
When making Bacon & Egg Muffin Cups you can add in any other ingredients/vegetables that you’d like {just not too many since space in the cup is limited}.
I like adding in some tomato and mushrooms, yet you can omit these or add others such as peppers or onions. The choice is all your own!
Whether you are trying to beat the cereal blah’s or need an easy yet creative brunch idea this Spring, Bacon & Egg Muffin Cups are a great option to please the masses – they are completely delicious!
They also score big points from the kids for the cuteness factor, just one side-perk of this recipe.
When making this recipe, make sure to use small or medium eggs. Depending on the thickness of your bread and the amount of added vegetables, you might need to even discard a bit of the egg-white after cracking the whole egg, and before adding in the egg to the cups.
Usually it’s a good thing if you cup runneth over – yet not so much when relating to this recipe.
Bacon & Egg Muffin Cups
Ingredients
- 12 slices of bacon (partially cooked)
- 6 small or medium eggs
- 6 slices bread
- 1/3 cup sauteed mushrooms
- 1/3 cup chopped tomato
- salt & pepper to taste
- parsley (optional)
Instructions
- Spray or grease a 6-count muffin pan REALLY WELL, to ensure cups don’t stick.
- Partially cook the bacon to render the fat. It should still be pliable and not crispy. When done cooking, drain with paper towels and allow to cool slightly.
- If you haven’t sautéed the mushrooms, do so now.
- Set the mushrooms and bacon aside.
- Preheat oven to 400 degrees.
- Using a cookie cutter or the top of a glass, cut the bread into circles roughly the size of the base of the muffin cup.
- Place one bread circle into each muffin cup.
- Wrap 2 slices of bacon loosely around the sides of each cup {on top of the bread}, overlapping if necessary. This will form the edges of the cup itself, and the bacon will adhere to the bread when cooking.
- Place about 1 tbs of the mushrooms and tomato into the cup, on top of the bread circle.
- Break one whole egg into the cup.
- Sprinkle the top of each egg with salt, pepper, and a pinch of parsley.
- Bake for 15-20 minutes, or until bacon is cooked to crisp and the egg is of desired consistency.
- Enjoy!
Nutrition
Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange
for my participation in this campaign. The opinions on this blog are my own
.
Finally made these for lunch today….totally delicious
These will be great to have partially ready for the day after my son`s wedding when I have a big brunch. Thank You
I have been meaning to make muffin cups like these forever now. Yours look delicious! I will definitely have to try making them.
This is brilliant!! Can’t wait try it over the weekend!
So many great variations too!
I never would have thought of doing bacon and eggs this way! This is a must try on our next Sunday brunch gathering! Thanks for sharing!
Yummy i cant wait to give these a try !!
absolutely brilliant and so easy to make! i have done something similar before but have never used bacon! i have done it would ham or turkey but this is just perfect!
Bacon and eggs are my favorite breakfast items,this is a really cool idea that I will have t make
I have always wanted to make this type of thing but have never. They look so yummy I must try 🙂