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+ servings

Bacon and Egg Muffins aka Breakfast in a Cup

Bacon, egg, toast and veggies all in one muffin cup!  Very nice weekend breakfast or brunch.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: bacon, bacon and eggs, eggs
Servings: 3
Calories: 572kcal

Ingredients

  • 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)

Instructions

  • 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!

Nutrition

Serving: 1person | Calories: 572kcal | Carbohydrates: 16g | Protein: 26g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 385mg | Sodium: 854mg | Potassium: 398mg | Fiber: 1g | Sugar: 2g | Vitamin A: 508IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg