Egg and Bacon Breakfast Cups are the fun way to enjoy eggs and bacon. Simply crack the eggs in a muffin pan over crumbled bacon, top with cheese, and bake! Make extra for those busy weekday mornings when you need breakfast on the go, or when entertaining a crowd for brunch!
Breakfast can get tricky on busy mornings, and I like options. I love things that we can just grab and eat with no preparation in the morning. Even a bowl of oatmeal can take too long to get together and microwave! I loved baking things that will last a while like muffins and quick breads, and freezing waffles and pancakes so they can be popped in the toaster. Baked oatmeals and French toast are ideal as well, but my kids always love when there’s an egg or bacon on the side. No matter what kind of lavish baked breakfast I place in front of them, I’m asked, “Mom, can you make eggs or bacon?” :-S
These Egg and Bacon Breakfast Cups are the answer to my pain. I can microwave bacon ahead of time, crumble it up, and store it in the fridge until I’m ready to make some of these babies. I place the crumbled bacon at the bottom of each greased muffin cup, crack an egg in each, and top the uncooked egg with salt, pepper, and cheese. Bake them for 12-15 minutes, and you’ve got the perfect egg. 😀
Make more than you need, so that you can store leftovers in the fridge and reheat the next day, too. Entertaining? Well, there’s no need to be a short order cook anymore when you whip up a dozen or so of these. They pop right out of the pan with such little effort, too. The best part about these, is you can customize them to suit anyone’s fancy. Crumbled sausage, sauteed mushrooms — sky’s the limit. This recipe is a good egg. 😉
- 3 slices thick cut bacon, cooked and chopped
- 6 large eggs
- ⅓ cup grated cheese
- salt and pepper, to taste
- Preheat oven to 350 degrees. Spray (6) cavities of a standard muffin cup with cooking spray. Divide the crumbled bacon between the muffin cups. Crack each of the 6 eggs into the cups over the crumbled bacon. Sprinkle the top of the egg with salt and pepper, and sprinkle with grated cheese. Bake for 12-15 minutes, depending on the doneness of the yolk. Remove from the oven and place on a wire rack to cool for 5 minutes. Run a knife around the edge of the egg and remove. Serve immediately, and enjoy!
Cook bacon ahead of time and store in the refrigerator for last minute egg and bacon cups!
Recipe by Flavor the Moments.