Breakfast Cups


After searching around Pintrest for some breakfast ideas I began seeing variations of these cups all over the place. The thing I like about them is that you could do so many variations of them. I chose to use bacon because, well that’s what I had. But you could use ham, Canadian bacon, sausage, or even pancetta.

I have to admit, there is something really fun about putting a breakfast all together in a little cup. Just like my Denver Omelet in a Cup, and everyone seems to love them. These are very nice because they don’t take any time at all to put together, but you can feed quite a few people. If you have the jumbo muffin pan I would even try doing a double egg one. But even with a regular muffin pan you can make something tasty that is quick, easy, and everyone will like.

The recipe depends on how many people you are cooking for. I will post for 4 people, 2 cups each. But you can adjust for your crowd.

Breakfast Cups

8 slices of bread
8 pieces of smokey bacon
shredded cheese (I used sharp cheddar but feel free to use whatever your favorite cheese is)
8 eggs
Salt and pepper
Chives (optional)

Preheat oven to 400 degrees F.

Use a biscuit cutter to cut out rounds from the bread. I used the largest one I had, but you could use a water glass too if you need to.

Spray the muffin pan with non-stick spray and press the bread rounds down into the bottom of the individual  sections.

Par cook your bacon, just so it is cooked but still soft and pliable. Let bacon cool a bit, and then line the rim of the muffin tins with the bacon, making sure to press it down with the bread for a good seal. Sprinkle some cheese into each cup.

Crack an egg into each cup. If using extra large eggs you may want to let a bit of the white drain off in the sink.

Bake for 6 to ten minutes or until eggs are cooked to your liking. Remember the eggs will continue to cook for a bit after you remove them from the oven. I went for 10 minutes and the yolks were not as runny as I would like.

Remove from oven and run a knife around the edges of each cup to remove them. transfer to plates. Some fresh fruit would be awesome to finish this off (I just didn’t have any).


About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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