Bacon and Egg Muffins aka Breakfast in a Cup
Prep time
Cook time
Total time
Serves: 3
  • 12 slices bacon
  • 6 medium eggs
  • 3 slices bread (any kind)
  • ½ cup sauteed mushrooms -OR- 6 slices tomato (thin slices)
  • salt & pepper
  • thyme, oregano or parsley (optional)
  1. 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.
  2. 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.
  3. Using a cookie cutter or a glass, cut circles roughly the size of the base of the muffin cup.
  4. 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.
  5. Preheat oven to 400 degrees F.
  6. 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”.
  7. Place about 1 tbs of the mushrooms on top of the bread circle -OR- place sliced tomato on top of the bread circle.
  8. 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.
  9. Bake at 400 degrees F for 15-20 minutes, or until bacon is cooked to crisp–don’t overcook or the bacon will burn!
Recipe by The Midnight Baker at