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Bacon egg cups recipe

Bacon egg cups recipe


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  • Recipes
  • Dish type
  • Breakfast
  • Brunch

Line a muffin tin with slices of bacon, add some egg, top it with grated cheese and bake! A delightfully simple idea for breakfast or brunch.

7 people made this

IngredientsServes: 12

  • 12 slices of bacon
  • 8 eggs, beaten
  • salt and ground black pepper to taste
  • 1/2 cup (55 g) shredded Cheddar cheese, or to taste

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 180 C / Gas 4. Grease a 12-hole muffin tin.
  2. Cook bacon in a large pan over medium-high heat, turning occasionally, until evenly browned but not yet crispy, 7 to 10 minutes. Drain the bacon slices on kitchen paper.
  3. Line each muffin hole with a slice of bacon.
  4. Beat eggs with salt and pepper in a large bowl; ladle into muffin holes to about 3/4-full. Sprinkle cheese over the top of each portion.
  5. Bake in preheated oven until golden brown on top and the egg doesn't jiggle, 20 to 35 minutes. Remove from oven and use a butter knife or spoon to remove from muffin tin promptly so that they don't stick.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (3)

by Buckwheat Queen

I made these by method as written by cooking the bacon first. I used parmigiano reggiano due to not having cheddar available to me. Once out of the oven I served them on a "nest" of mashed potatoes patties. Mine didn't come out as pretty as the photo but were delicious. Thank you SammyLamb for the nice idea.-25 Oct 2014

by Justingx2

This is a nice recipe but it needs some tweaks. I did not add any salt or pepper to the egg, it gets enough salt from the bacon and cheese! Added a little pepper and a dash of milk. Keep an eye on the oven, I think the cooking time is too long personally. Other than that it's pretty tasty.-31 Mar 2014

by Kimberly Leclerc

That’s my pic you stole from a few years back. I’ve made my own version with tea biscuits as shone. Post your own pic!!!!-23 Jun 2017


Bacon Egg and Cheese Breakfast Cups

First Published: Aug 31, 2020 · Modified: Apr 11, 2021 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

The inspiration for these bacon egg and cheese breakfast cups comes from Starbuck's sous vide egg bites. Have you tried them? They're wonderfully creamy and so delicious. The Starbuck's version uses a cooking process called sous vide, which essentially means that the food is placed in an airtight container and cooked in temperature-controlled water. It uses special equipment for the best results. That's all very well and good, but the beauty of this recipe is that you can get great results using simple equipment and your oven.


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Keto Low-Carb Breakfast Bacon and Cheese Egg Muffins (Bites) are quick and easy cups loaded with your favorite meat and veggies. If you are looking for a carb-free, no-carb breakfast, you can use ham, spinach, or whatever works best. Hold the meat if you prefer vegetarian. These muffins are freezer-friendly, great for meal prep, or keto snacks on-the-go. This post includes the best low carb breakfast ideas.

  • 12 eggs
  • salt and pepper to taste
  • 6 slices of Butcher Box bacon, cooked and crumbled
  • 1/2 cup onion, chopped
  • 1/2 medium green pepper, chopped
  • 1/2 medium red pepper, chopped
  • 1/3 cup chopped mushrooms (any type you prefer)
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese, I used smoked cheddar cheese
  • 1/2 cup fresh spinach, finely chopped

Bacon and Egg Breakfast Cups

Have I ever told you how much I love breakfast? In fact, it’s my favourite meal of the day and I look forward to it when I go to bed at night, haha! It’s my favourite meal to eat, and my favourite meal to make. And because I love breakfast so much, I’m always looking for new recipes. And since maybe you are too, I thought you might like this recipe for Bacon and Egg Breakfast Cups!

These. Oh my. These Bacon and Egg Breakfast Cups, let me tell you, they are the bomb-diggity. All the best things tucked into one cute little egg cup. They’re almost like mini omelettes in the way that they can be tailored to everyone’s taste buds.

A delicious and versatile breakfast!

As well as being simple and quick to make, these cups are so versatile! Because they’re made in a muffin tin, each cup can be tailored to what each person likes to eat. This is especially great if you have kids who only want eggs and cheese, or one who hates tomatoes…or if you’re like me you can load yours up with goodies like spinach and mushrooms. My word. Perfect.

Simple, quick and delicious!

Then pop them in the oven and 30 minutes later breakfast is served! So easy.

Recipe Tips:

  • This recipe makes approximately 6 – 8 egg cups. Basically, one egg per person, and you will likely want 2 cups per adult, at least. They’re that good.
  • Additions: Use all your favourite ingredients that you would like in an omelet, things like onions, mushrooms, spinach, tomatoes, bell peppers, ham, green onion, etc.
  • Here are some delicious flavour options:
    • Ham and cheese
    • Mushroom, green pepper, onion and cheese
    • Tomato, cheese and onion
    • Spinach, tomato, onion and cheese

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    Kim & Kalee


    Kim & Kalee Sorey have helped 1000s of women look and feel their best and are Elite Beachbody Coaches. The Nashville mother-daughter duo focus on simple healthy recipes & at home workouts! Get started here, learn more about their journey, or send them a message.


    Bacon Egg Cups Recipe

    Ingredients

    • 2 tbsp. ghee
    • 8 oz baby bella mushrooms, thinly sliced
    • 1⁄2 medium sized onion, thinly sliced
    • 4 tbsp. coconut oil
    • 8 pieces turkey bacon
    • 8 eggs
    • Avocado, sliced, optional
    • Raw cheese, shredded, optional

    Instructions

    1. Heat iron skillet over medium high heat and melt 2 tsp. of ghee.
    2. Add mushrooms and onions and sauté́ until tender.
    3. Rub the inside of the cups of a muffin pan with the coconut oil.
    4. Line each muffin cup with one piece of bacon.
    5. If using avocado, add a slice of avocado on top of the bacon.
    6. Spoon about a spoonful’s worth of the mushroom/onion mixture on top of the bacon (or avocado).
    7. Crack an egg on top of each muffin cup.
    8. If using cheese, sprinkle it on top of the egg.
    9. Bake at 350 F for 20 minutes.

    Please Note: This post contains affiliate links. If you make a purchase using these links, there’s no additional charge to you, and I will receive a small commission from the company. This helps to cover the basic costs of this website and allows me to continue providing you with free content. Thanks so much for your support!

    You may also like these posts.


    Need more on the go breakfasts? Try these.

    The kids love these because they are so darn cute. Sometimes all you have to do is put the same food in a different wrapping paper and you get a renewed interest. They pick off the chives (they are green after all) and I add grated cheddar to the tops of theirs.

    You could also scramble the eggs a bit and mix in veggies but then it becomes more of a quiche and loses that pretty yellow yoke. After all, we eat first with our eyes!

    These muffin pan Bacon and Egg Cups would be perfect for a Mother's Day Brunch or breakfast in bed. Hint, hint kiddos.

    There are many variations out there, some with bread on the bottom and veggies mixed in but I kept mine straight up. Feel free to adjust them so they are more appealing to your bunch.

    I cook the bacon for about 8 minutes first then put it in the muffin pan. You don't want it to be completely cooked so that it can crisp up in the oven.


    Hy-Vee Recipes and Ideas

    Every breakfast food you love (bacon, eggs, and hashbrowns) in one breakfast bite. And you can freeze them in individual bags and reheat one-at-a-time for breakfast on-the-go!

    Recipe Tags

    Servings and Ingredients

    Ingredients

    Things To Grab

    Directions

    Preheat oven to 375 degrees. Cross 2 pieces of bacon and place in each muffin cup, extending edges over muffin cups. Bake for 12 to 15 minutes or until bacon is crisp. Remove from oven. Dab cups with paper towels to remove excess fat.

    Meanwhile, heat oil in large skillet over medium-high heat. Add frozen hash browns and fajita vegetables. Cook for 5 to 7 minutes or until potatoes begin to brown and vegetables are softened, stirring occasionally. Set aside.

    Lightly beat eggs in a medium bowl. Season with salt and black pepper.

    Top bacon in muffin cups with hash brown mixture. Spoon egg mixture. Spoon egg mixture into each cup, filling three-fourths full. Bake for 12 to 14 minutes or until eggs are almost set. Remove from oven and sprinkle with cheese. Bake for 2 to 3 minutes more or until cheese is melted and eggs are set. Garnish with fresh chives, if desired.