Make bacon and egg cups for two or two dozen!

Guest post by Chelsea U
#Recipes#breakfast

baconI saw this recipe on Pinterest, and knew I had to try it. We’re big bacon and egg eaters, but I hate being stuck in the kitchen, watching both. This is a great way to get a breakfast/brunch going, for lots of people, or when you’re up early and want to make something awesome. I like this because I can make a few for just the two of us, or two dozen for a family get together.

Ingredients:

  • Bacon
  • Eggs
  • Seasoning (I like Creole Seasoning. We’ve also added cheese, curry, chilli peppers, veggies, red pepper flakes, or just salt and pepper. Chose what you want)
  • Graham cracker crumbs (optional)
  • You will also need a muffin pan (or multiple!)

Recipe:

  1. Turn oven to 350 degrees.
  2. Take the bacon and wrap it around the inside of the muffin cup. Pieces can overlap. Sometimes I rip the bacon in half and make it less bacon-y. Layer the graham cracker crumbs on the bottom of the tin.
  3. If making only a few, crack one egg in each cup, in the middle of the bacon. If making multiples, crack a whole bunch of eggs into a bowl, and mix them up, and pour some in each cup.
  4. Add seasoning to top of egg to taste. Go crazy. Let people pick what they want on top. Our favourite is Creole Seasoning, with some graham cracker crumbs on top. There’s really no bad things to put on top of these!
  5. Put in oven for 25 minutes. Check eggs by sticking a fork in them, keep them in if they’re still watery.
  6. Enjoy!

These are seriously the easiest breakfast ever. I put it in the oven and go jump in the shower, and when I come out, I have a wonderful breakfast waiting for me! If you like your bacon more crispy, you can fry it a bit before sticking it in the muffin pan, but I like easy.

Guest Post By: Chelsea U

I'm a crazy cat lady living with my boyfriend and our family of cats. I play roller derby, look for ways to save money and spend way too much time on the Internet.

Comments on Make bacon and egg cups for two or two dozen!

  1. I just made these for mothers’ day breakfast! I used prosciutto instead of bacon. Its thinner, so it fits into the muffin tin easily.

  2. Oooh, what a great idea! I bet that I could alter this to use turkey bacon–maybe a little brush of olive oil to prevent sticking…maybe putting a little slice of potato on the bottom, too…You have inspired me! Thanks!

    • We’ve done it with Turkey bacon and it’s wonderful as well! I never thought of sticking a potato, but I’m sure it would be awesome.

  3. Great idea
    And for lazier people you can make them both in the oven separately with less prep work
    Eggs in muffin tin – spray oil, 350′ for 15 mins
    Bacon on tray – 400′ for 18 mins

    So you’ll have to come up with some compromise of temperature and throw the bacon in while you crack the eggs but super easy to feed lots of people at one time

  4. This sounds amazing. I already do my bacon in the oven- but I do it at 350 for about 25 mins – because I’m lazy and don’t like getting splattered with hot grease.

  5. Oh my goodness, those sound delicious! And I just so happen to have way, way more eggs than I need, due to a moment of buy-one-get-one-half-price madness. Now to find some bacon…

  6. Does “gram cracker” mean “graham cracker”? This Canuck is confused. I’m betting Panko crumbs would work too, or bread crumbs.

    We’ve tried it with hashbrowns as the first layer in the cup but I haven’t had much success getting them properly crisped up before putting in egg and bacon. I’m impatient probably.

    Our favourite variation on this is to pre-bake some potatoes, slice off 1/4″ of the top, scoop out some of the insides, brush with butter or oil, shred in some cheese, sprinkle crumbled or chopped bacon (I admit to buying packs of bacon crumbles), dump in an egg, put a bit of cheese and bacon on top with salt and pepper, and bake in 350F oven until done (15-20 mins depending on the potato and your oven). Thank you Pinterest! So easy to just bake an extra potato or two the night before!

  8. Made these this morning with leftover quinoa and black beans from burrito night.
    They were gooood! I scrambled the eggs since the quinoa didn’t leave room for a whole egg . Surprisingly light on the stomach for bacon and eggs 🙂

  10. I saw a recipe for this in one of my favourite cookbooks (Mennonite Girls Can Cook) that uses cold cut ham instead of the bacon. It covers the bottom of the muffin cup, too, so you don’t have to worry as much about the egg sticking (though cooking spray is still a good idea).

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