Baked Bacon and Egg Cups is an American dish I first tried years ago. It is so tasty and simple to cook it has been a constant for breakfast/brunch. I have also served these as snacks for busy days and included cold in picnics. Your family and friends will love them.

Baked Bacon and Egg Cups

May look and sound strange but damn they are good. I like my bacon crispy so i leave it in for 10 -12 minutes before adding the eggs but go according to your taste.

4.78 from 97 votes

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Course: Breakfast, Brunch, Picnic, Snacks

Cuisine: American

Keyword: Bacon, Cheddar, Cheese, Eggs, Herbs

Prep Time: 5

Cook Time: 17

Total Time: 22

Servings: People

Calories: 191kcal

Equipment

1 muffin tin

Ingredients

8 large eggs free range
18 rashers smoked back bacon
40 g cheese optional
salt
pepper

Instructions

Preheat your oven to 200C/400F/Gas Mark
Using a muffin/cupcake tin place the bacon into each one so that it goes from one side, down to the base and up the other side with a little overhang on each rim. It usually takes about 2 1/2 – 3 rashers per cup.
When all of the cups have been formed, place in the oven for 5 – 7 minutes to start cooking the bacon.
Remove from the oven and crack an egg into each cup. Season with a sprinkle of salt and pepper.
Its at this stage I get inventive and add a little cooked, soft onions, fried mushrooms and/or a grating of cheddar cheese.
Place back in the oven for about 10 more minutes until the bacon is cooked and the egg is how you like it.
Gently run a table knife or small flexible spatula around each cup to help remove them.
Serve as part of a meal or as a meal. Sprinkle with chives for the fresh kick.

Nutrition

Baked Bacon and Egg Cups