This weekend, I made bacon and egg cups for breakfast. Since it was Father's Day and my dad loves eggs and bacon, I thought this would be the perfect breakfast surprise for him! These are super easy and the best part is that you can make as many or as little as you need. I made enough for everyone to have two, which was the perfect amount. I like scrambles eggs best, so I scramble the eggs, one at a time, in a small bowl before pouring each egg into the muffin tin. You could also just crack the egg straight into the muffin tin slots and bake them that way. I also put a little bit of cheddar cheese on top of the egg when they were halfway through baking. Mine did not turn out very pretty since the bacon was not long enough to wrap tightly around the muffin tin and therefore, the egg spilled out and it was more of bacon in the middle than around the sides, but it was still delicious. I did include the picture above to show what they are supposed to look like. Enjoy!
Ingredients:
Directions:
Note: Make sure the bacon is cooked all the way before taking it out of the oven. That is the hardest part but you can usually cook the egg a bit extra in order to allow for the bacon to be fully cooked.
- Eggs
- Bacon
- Cheese (optional)
Directions:
- Preheat the oven to 375 degrees. Do not grease the muffin tin, the grease from the bacon allows you to remove the egg cups easily.
- Wrap the bacon carefully around the sides of a muffin tin. They should be wrapped tight enough so that the egg will not come up on the sides.
- Either scrambled the eggs one by one in a small bowl and then pour each into an individual slot or crack the eggs directly into the slots.
- Bake for 10 minutes then add the cheese on top. Bake for another 10-15 minutes or until the egg and bacon is completely cooked.
Note: Make sure the bacon is cooked all the way before taking it out of the oven. That is the hardest part but you can usually cook the egg a bit extra in order to allow for the bacon to be fully cooked.