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|Bacon and Egg Muffins – Breakfast in a Cup
Bacon, egg, toast and veggies all in one muffin cup! Very nice weekend breakfast or brunch.
|A little fussy but well worth it
It’s not often that I’ll make anything fussy–and yes, these are a bit fussy–but in this case it’s worth it (at least I thought so).
This can’t be repeated enough times, but DO spray or grease your muffin tin VERY well. I had a trial run with these a couple of days before I made what you see in the photos, and I used butter to grease because I tend to avoid cooking sprays as much as I can. I also used thick-cut bacon because I had a few slices left. That was not the best choice since it didn’t crisp very well. I also had moderate sticking problems, but my regular-sized muffin pans are not non stick. They are those galvanized cheapies from the dollar store LOL. I managed to get them out but I tore the bread base a bit. Here’s my test subjects–
|Test run made with large eggs and thick-cut bacon–which is NOT the best choice
So when I did them “for reals,” I broke down and used spray and I sprayed each cup until it was white!!! Had no problem getting them out. I also used medium eggs because large (and anything over) overflowed the cup. I also used a different brand of bacon and regular, not thick cut. You can of course do this in a Texas–large size– muffin pan, then larger eggs will not present a problem.
I will caution that you watch these very closely after about 10 minutes since the bacon will start to get over-crisp quickly. You want it crisp so the cup holds it’s shape but not burned.
|Nice for a brunch or weekend breakfast
Watch The Video
Bacon and Egg Muffins aka Breakfast in a Cup
- 12 slices bacon
- 6 medium eggs
- 3 slices bread any kind
- 1/2 cup sauteed mushrooms -OR- 6 slices tomato thin slices
- salt & pepper
- thyme oregano or parsley (optional)
- Spray or grease REALLY well a 6-count muffin pan. Really grease that sucka up or the bread or any errant egg white will stick like glue. I’d actually advise using non-stick here.
- Partially cook bacon–it should NOT be cooked to crisp. This will just render a lot of the fat out of it. The bacon should be pliable. Drain on paper towels and cool slightly.
- Using a cookie cutter or a glass, cut circles roughly the size of the base of the muffin cup.
- If you choose to use mushrooms, drain all but 1 tbs of the bacon fat out of the frying pan. Saute mushrooms for about 5 minutes over medium heat. Set aside.
- Preheat oven to 400 degrees F.
- Place a bread circle at the bottom of each muffin cup. Now fit 2 slices of bacon loosely around the sides in each cup, overlapping as necessary, lining the sides of the muffin cup, forming a bacon “cup”.
- Place about 1 tbs of the mushrooms on top of the bread circle -OR- place sliced tomato on top of the bread circle.
- Finally, break egg and add to the bacon-lined cup on top of the mushrooms/tomato. Sprinkle top of each egg with salt, pepper, and a pinch of any of the herbs (or a combo of all of them) on top of each egg.
- Bake at 400 degrees F for 15-20 minutes, or until bacon is cooked to crisp–don’t overcook or the bacon will burn!
|Bacon and Egg Muffins
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